Smithfield Beef Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A comforting, slow-simmered stew with tender beef, root vegetables, and a rich savory broth. This American one-pot recipe, ready in about 160 minutes, pairs stew beef, all-purpose flour, and olive oil for a weeknight-friendly dinner. Each serving lands at about 450 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 "Build a week of meals around this recipe" 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 all-purpose flour
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 2 stalks celery
• 2 potatoes
• 1 cup beef broth
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp fresh parsley

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Instructions

1. Step 1: Pat the stew beef dry, then toss with 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear the beef in batches for 3-4 minutes per side until browned, transferring to a plate.
3. Step 3: Add the diced onion to the pot and cook for 3 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Return the beef to the pot, add the sliced carrots, celery, cubed potatoes, 1 cup beef broth, 1 cup diced tomatoes, 1 tsp dried thyme, 1 bay leaf, and 1/4 tsp salt; bring to a simmer.
5. Step 5: Cover and reduce heat to low, then cook for 2 hours until the beef is fork-tender, stirring occasionally.
6. Step 6: Remove the bay leaf, stir in 2 tbsp fresh parsley, and adjust seasoning with salt and pepper to taste.