Smith's Classic Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, slow-simmered stew with tender beef, aromatic vegetables, and a deeply flavorful gravy that coats every bite. This american-inspired beef ready in about 195 minutes pairs Beef chuck, medium Carrots, medium Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Beef chuck
• 3 medium Carrots
• 3 medium Potatoes
• 2 medium Onions
• 4 cloves Garlic
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Dried thyme
• 1 tsp Dried rosemary
• 2 tbsp Flour
• 2 tbsp Olive oil

Instructions

1. Step 1: Pat 1.5 lbs beef chuck cubes dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, then add half the beef in a single layer and sear for 3-4 minutes per side until deeply browned.
2. Step 2: Remove browned beef, add the second tbsp of olive oil if needed, and sear the remaining beef in batches. Return all beef to the pot.
3. Step 3: Add 2 diced medium onions and sauté for 3 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 1 tsp dried rosemary, and remaining 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Bring to a simmer, cover, and reduce heat to low. Simmer for 2 hours, stirring occasionally, until beef is fork-tender.
6. Step 6: Add 3 peeled and 1/2-inch sliced carrots and 3 diced medium potatoes, cover, and simmer for 45 minutes until vegetables are tender.
7. Step 7: Whisk 2 tbsp flour with 2 tbsp cold water in a small bowl to make a slurry, then stir into the stew and cook for 5 minutes until sauce thickens and coats the back of a spoon.