Smith's Slow-Cooked Beef and Root Vegetable Stew

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

A deeply flavorful stew simmered until the beef is fork-tender and root vegetables absorb the rich broth. This american-inspired slow cooker ready in about 175 minutes pairs beef chuck roast, olive oil, carrots 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.

★ 4.4 (13 ratings) Prep: 25 min Cook: 150 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck, cut into 1-inch cubes, and sear for 3 minutes per side until browned — do not crowd the pot.
  2. Step 2: Add 3 medium diced carrots, 2 large peeled and diced potatoes, 1 medium diced onion, and 2 stalks chopped celery. Stir for 2 minutes until vegetables start to soften.
  3. Step 3: Add 4 cups beef broth, 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours until beef is tender.
  4. Step 4: Uncover and simmer uncovered for 30 minutes to thicken the broth, stirring occasionally. Adjust salt and pepper to taste before serving.

Frequently asked questions

How long does Smith's Slow-Cooked Beef and 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 Slow-Cooked Beef and 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 roast from drying out.

Can I substitute ingredients in Smith's Slow-Cooked Beef and 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 Slow-Cooked Beef and 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 Slow-Cooked Beef and Root Vegetable Stew?

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.

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