The Best Slow-Cooked Beef Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, fall-off-the-bone beef stew simmered for hours with vegetables and herbs, creating a rich, comforting dish that's the best comfort food for chilly evenings. This American-inspired beef recipe, ready in about 500 minutes, pairs stew beef, onion, 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.

Prep: 20 min Cook: 480 min Serves 6 American cuisine 420 cal/serving

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Ingredients

2 lbs, cut into 1-inch cubes stew beef
1 large, diced onion
3 medium, peeled and sliced carrots
2 stalks, diced celery
3 cloves, minced garlic
2 tbsp all-purpose flour
4 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp thyme
1/2 tsp rosemary
1 tsp salt
1/2 tsp black pepper
3 medium, peeled and cubed potatoes
1 cup frozen peas

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Instructions

Step 1: Season 2 pounds stew beef cubes with 1 teaspoon salt and 1/2 teaspoon black pepper. Dredge in 2 tablespoons all-purpose flour, shaking off excess.
Step 2: In a slow cooker, combine 1 diced onion, 3 sliced carrots, 2 diced celery stalks, and 3 minced garlic cloves. Place the floured beef on top.
Step 3: Add 4 cups beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1 teaspoon thyme, and 1/2 teaspoon rosemary. Stir to combine.
Step 4: Cook on low for 8 hours. Stir in 3 cubed potatoes and cook for an additional 30 minutes. Stir in 1 cup frozen peas and cook for 10 more minutes until vegetables are tender.