Smith's Hearty Root Vegetable Stew
A comforting one-pot stew featuring tender beef, seasonal root vegetables, and aromatic herbs simmered to perfection for a nourishing family meal. This american-inspired soups ready in about 175 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 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 beef chuck
- 3 medium carrots
- 3 medium potatoes
- 1 large onion
- 2 stalks celery
- 4 cloves garlic
- 4 cups beef broth
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
Instructions
- Step 1: Trim excess fat from beef chuck and cut into 1-inch cubes. Pat dry with paper towels. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add beef in a single layer and sear for 3-4 minutes per side until browned, then remove and set aside.
- Step 2: Add diced onion, carrots, and celery to the pot. Sauté for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Step 3: Sprinkle 2 tbsp flour over vegetables and stir for 1 minute to cook off raw flour taste. Gradually pour in 4 cups beef broth while stirring to avoid lumps.
- Step 4: Return beef to the pot. Add thyme, rosemary, salt, and pepper. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 2 hours until beef is fork-tender.
- Step 5: Add diced potatoes and simmer uncovered for 30 minutes until potatoes are tender. Adjust seasoning to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smith's Hearty Root Vegetable Stew 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 Smith's Hearty Root 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 beef chuck from drying out.
Can I substitute ingredients in Smith's Hearty Root 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 Root 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 Root Vegetable Stew?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
