Slow-Simmered Beef Stew with Carrots and Potatoes
A hearty, comforting stew with tender beef and vegetables, simmered to perfection for a satisfying meal. This american-inspired soups ready in about 175 minutes pairs cut into 1-inch cubes beef chuck roast, finely chopped onion, sliced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 1.5 lbs, cut into 1-inch cubes beef chuck roast
- 1, finely chopped onion
- 2, sliced carrots
- 2, peeled and cubed potatoes
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 cloves, minced garlic
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a large pot or Dutch oven, heat 1 tbsp oil over medium-high heat. Brown 1.5 lbs beef chuck cubes in batches, about 5 minutes per batch, and set aside.
- Step 2: Add 1 finely chopped onion to the pot and cook for 3 minutes until softened. Add 2 minced garlic cloves and cook for 1 minute more.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute. Add 1.5 lbs browned beef, 4 cups beef broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
- Step 4: Reduce heat to low, cover, and simmer for 1.5 hours.
- Step 5: Add 2 sliced carrots and 2 cubed potatoes. Cover and simmer for an additional 45 minutes, or until vegetables are tender and beef is fork-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Beef Stew with Carrots and Potatoes take to make?
Total time is about 175 minutes (25 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 Stew with Carrots and Potatoes?
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 finely chopped onion from drying out.
Can I substitute ingredients in Slow-Simmered Beef Stew with Carrots and Potatoes?
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 Stew with Carrots and Potatoes 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.
What goes well with Slow-Simmered Beef Stew with Carrots and Potatoes?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
