Smith's Classic Beef Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-simmered stew featuring tender beef and colorful root vegetables, perfect for chilly evenings. This american-inspired one pot ready in about 125 minutes pairs stew beef, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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.

★ 4.1 (12 ratings) Prep: 20 min Cook: 105 min Serves 4 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs stew beef cubes dry, then toss with 2 tbsp all-purpose flour and 1/2 tsp salt until evenly coated.
  2. Step 2: Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
  3. Step 3: Add 1 diced onion, 2 sliced carrots, and 2 diced celery stalks to the pot; cook for 5 minutes until softened and golden around edges.
  4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then return beef to the pot.
  5. Step 5: Pour in 4 cups beef broth, 1 cup diced tomatoes (undrained), 2 bay leaves, 1 tsp dried thyme, and 1 tsp dried rosemary. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour.
  6. Step 6: Add 2 peeled, 1-inch cubed potatoes and simmer uncovered for 30 minutes until potatoes are fork-tender.
  7. Step 7: Stir in 1 cup frozen peas and cook for 5 minutes until heated through. Discard bay leaves and adjust seasoning with salt and pepper.

Frequently asked questions

How long does Smith's Classic Beef Stew with Root Vegetables 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 Classic 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 stew beef from drying out.

Can I substitute ingredients in Smith's Classic 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 Classic Beef Stew with Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Classic Beef Stew with Root Vegetables?

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.

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