True English Beef Stew with Heritage Technique

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A classic English stew prepared using traditional slow-simmering methods, embodying the essence of 'authentic English' as discussed by culinary historians. This british-inspired slow cooker ready in about 175 minutes pairs beef chuck roast, large, finely diced onion, chopped celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.

Ingredients

• 1.5 lbs beef chuck roast
• 3 medium, chopped into 1-inch pieces carrots
• 1 large, finely diced onion
• 2, chopped celery stalks
• 2 tbsp all-purpose flour
• 2 cups beef stock
• 2 tbsp tomato paste
• 3 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast dry and coat evenly with 2 tbsp all-purpose flour, pressing to adhere. Heat 1 tbsp oil in a Dutch oven over medium-high heat, then sear meat in batches for 4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Reduce heat to medium, add 1 diced onion, 2 chopped celery stalks, and 3 chopped carrots to the pot. Cook for 5 minutes until softened, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
3. Step 3: Return beef to pot, add 2 cups beef stock, 3 fresh thyme sprigs, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 2.5 hours until beef is fork-tender, skimming excess fat after 1 hour.