Slow-Simmered Beef Stew with Carrots and Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty beef stew with tender vegetables and aromatic thyme, simmered to perfection for a comforting weeknight meal. This american-inspired slow cooker ready in about 155 minutes pairs beef chuck roast, all-purpose flour, beef broth 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.

★ 4.2 (14 ratings) Prep: 20 min Cook: 135 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes and dredge in 2 tbsp all-purpose flour, shaking off excess.
  2. Step 2: Heat 1 tbsp oil in a Dutch oven over medium-high heat. Brown beef in batches for 2-3 minutes per side, then remove and set aside.
  3. Step 3: Add 1 chopped onion to the pot and cook for 5 minutes until translucent. Stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
  4. Step 4: Return beef to pot, add 4 cups beef broth, and 3 peeled carrots. Bring to a simmer, then cover and reduce heat to low. Cook for 2 hours until beef is fork-tender.
  5. Step 5: Stir in 1 tbsp fresh thyme and simmer uncovered for 15 minutes to thicken slightly.

Frequently asked questions

How long does Slow-Simmered Beef Stew with Carrots and Thyme take to make?

Total time is about 155 minutes (20 min prep + 135 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 Thyme?

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 Stew with Carrots and Thyme?

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 Thyme 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 Thyme?

American slow cooker 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.

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