Smith's Hearty Beef & Vegetable Stew
A slow-simmered classic with tender beef, root vegetables, and a rich broth, perfect for chilly evenings. This american-inspired one pot ready in about 125 minutes pairs stew beef, olive oil, large, diced onion 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 stew beef
- 2 tbsp olive oil
- 1 large, diced onion
- 3, peeled and sliced 1/2 inch thick carrots
- 3 stalks, sliced 1/2 inch thick celery
- 4 cloves, minced garlic
- 2 tbsp all-purpose flour
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 2, peeled and cubed potatoes
- 1 cup frozen peas
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 1.5 lbs stew beef cubes with salt and pepper, then sear in batches for 3-4 minutes per side until browned, then set aside.
- Step 2: Add 1 diced onion and 3 sliced carrots to the pot, cook for 5 minutes until softened, then add 3 sliced celery stalks and 4 minced garlic cloves, cooking for 1 more minute until fragrant.
- Step 3: Sprinkle 2 tbsp all-purpose flour over vegetables, stirring constantly for 1 minute, then pour in 2 cups beef broth while scraping the pot bottom to release browned bits.
- Step 4: Return seared beef to pot, add 1 cup diced tomatoes, 1 tsp dried thyme, and 1 bay leaf, then simmer covered for 1 hour on low heat.
- Step 5: Add 2 cubed potatoes and 1 cup frozen peas, then simmer uncovered for 30 minutes until potatoes are fork-tender.
- Step 6: Discard bay leaf, adjust salt and pepper to taste, and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smith's Hearty Beef & Vegetable Stew take to make?
Total time is about 125 minutes (20 min prep + 105 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 Smith's Hearty Beef & Vegetable Stew?
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 stew beef from drying out.
Can I substitute ingredients in Smith's Hearty Beef & Vegetable Stew?
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 Smith's Hearty Beef & Vegetable Stew 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 Smith's Hearty Beef & Vegetable Stew?
American one pot 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
