Smith's Comforting Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A hearty, slow-simmered stew featuring tender beef, root vegetables, and a rich herb-infused broth, perfect for chilly evenings. This american-inspired beef ready in about 165 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 520 calories and feeds 4, 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
• 2 medium carrots
• 2 medium potatoes
• 1 large yellow onion
• 3 cloves garlic
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs diced beef chuck with 1 tsp salt and 1/2 tsp black pepper, then sear for 3-4 minutes per side until deeply browned — avoid overcrowding the pot to ensure a good crust forms.
2. Step 2: Remove beef and set aside. Add 1 chopped yellow onion and 3 minced garlic cloves to the pot, sautéing for 2-3 minutes until the onion is translucent and fragrant.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the onions and stir constantly for 1 minute until golden and bubbly, creating a roux to thicken the stew.
4. Step 4: Pour in 4 cups beef broth and 1 can (14 oz) diced tomatoes, then add 1 tsp dried thyme, 1 tsp dried rosemary, and 2 bay leaves. Return the beef to the pot, cover, and simmer on low for 1.5 hours until the beef is fork-tender.
5. Step 5: Add 2 medium diced carrots and 2 medium diced potatoes, cover, and simmer for 45 minutes more until vegetables are tender and the broth has thickened slightly.
6. Step 6: Discard the bay leaves and adjust seasoning with salt and pepper to taste.