Slow-Simmered Beef & Mushroom Stew

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A deeply savory beef stew with earthy mushrooms and aromatic herbs, simmered to tender perfection in a rich, low-carb broth. This American-inspired beef recipe (low-carb), ready in about 145 minutes, pairs beef chuck roast, cremini mushrooms, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 24 oz beef chuck roast
• 8 oz cremini mushrooms
• 2 medium carrots
• 3 celery stalks
• 2 tbsp avocado oil
• 14 oz diced tomatoes
• 2 cups beef broth
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Trim excess fat from 24 oz beef chuck roast and cut into 1-inch cubes. Heat 2 tbsp avocado oil in a large Dutch oven over medium-high heat until shimmering, then sear beef cubes in batches for 3 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add 8 oz sliced cremini mushrooms, 2 diced carrots, and 3 chopped celery stalks to the pot, stirring to coat in oil. Sauté for 5 minutes until vegetables soften and mushrooms release liquid.
3. Step 3: Return beef to pot, add 14 oz diced tomatoes, 2 cups beef broth, 1 tsp dried thyme, 1 tsp sea salt, and 1/2 tsp black pepper. Bring to a gentle simmer, then cover and reduce heat to low.
4. Step 4: Cook uncovered for 2 hours, stirring occasionally, until beef is fork-tender and sauce has thickened to coat the back of a spoon.