Smith's Slow-Cooked Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, hearty stew with fall-apart beef, carrots, and potatoes, simmered to rich perfection in a savory broth. This american-inspired slow cooker ready in about 175 minutes pairs beef chuck roast, medium, peeled and sliced carrots, medium, cubed potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 (10 ratings) Prep: 25 min Cook: 150 min Serves 6 American cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat beef chuck dry with paper towels. Season generously with salt and pepper, then heat olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 3 minutes per side until deeply browned, then remove and set aside.
  2. Step 2: Add diced onion and celery to the pot, cooking for 3 minutes until softened. Stir in tomato paste and cook for 1 minute until it darkens slightly.
  3. Step 3: Sprinkle flour over the vegetables and stir constantly for 1 minute to eliminate raw flour taste. Gradually whisk in beef broth until smooth.
  4. Step 4: Return beef to the pot along with carrots, potatoes, thyme, and bay leaves. Bring to a gentle simmer.
  5. Step 5: Cover and reduce heat to low. Simmer for 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
  6. Step 6: Discard bay leaves. Stir in chopped parsley, adjust seasoning if needed, and serve hot with crusty bread.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Smith's Slow-Cooked Beef Stew with Root Vegetables 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 Slow-Cooked Beef Stew with Root Vegetables?

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 Smith's Slow-Cooked Beef Stew with Root Vegetables?

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 Slow-Cooked Beef Stew with Root Vegetables 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 Slow-Cooked Beef Stew with Root Vegetables?

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.

What others are saying

Related recipes