Slow-Simmered Beef and Vegetable Stew with Garlic and Herbs
Tender chunks of beef braised slowly with carrots, celery, and onions in an aromatic broth seasoned with fresh thyme and garlic, perfect for a comforting meal. This french-inspired beef (whole30, gluten free) ready in about 170 minutes pairs beef chuck roast, carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 1.5-inch cubes beef chuck roast
- 3 large, peeled and sliced into 1/2-inch rounds carrots
- 2, sliced into 1/2-inch pieces celery stalks
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 4 cups beef bone broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 3 fresh thyme sprigs
- 1.5 tsp sea salt
- 1 tsp, freshly ground black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lbs beef chuck cubes in batches, searing each batch for 3-4 minutes until deeply browned on all sides. Remove beef and set aside.
- Step 2: Lower heat to medium, add remaining 1 tbsp olive oil, and sauté 1 large diced yellow onion, 3 minced garlic cloves, 3 sliced carrots, and 2 sliced celery stalks for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until the paste darkens and coats the vegetables.
- Step 4: Return the browned beef to the pot along with 4 cups beef bone broth, 3 fresh thyme sprigs, 1.5 tsp sea salt, and 1 tsp black pepper. Bring to a simmer.
- Step 5: Cover the pot and reduce heat to low. Let stew simmer gently for 2 to 2.5 hours until beef is fork-tender and the broth is rich and flavorful.
- Step 6: Remove thyme sprigs, adjust seasoning with additional salt or pepper if needed, and serve hot.
Frequently asked questions
How long does Slow-Simmered Beef and Vegetable Stew with Garlic and Herbs take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Beef and Vegetable Stew with Garlic and Herbs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.
Can I substitute ingredients in Slow-Simmered Beef and Vegetable Stew with Garlic and Herbs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Beef and Vegetable Stew with Garlic and Herbs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Beef and Vegetable Stew with Garlic and Herbs whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
