Vintage 2024 Slow-Cooked Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful stew simmered to perfection, embodying the slow, steady growth of American communities across all regions. This slow cooker ready in about 255 minutes pairs beef chuck roast, medium carrots, stalks celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
• 4 medium carrots
• 3 stalks celery
• 1 large yellow onion
• 4 cloves garlic
• 3 tbsp all-purpose flour
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 12 oz red potatoes
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Pat the beef chuck roast dry with paper towels, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a heavy Dutch oven over medium-high heat until shimmering, then sear the beef in batches for 3-4 minutes per side until deeply browned, transferring to a plate.
2. Step 2: Add the remaining 1 tbsp olive oil to the pot, then cook the diced yellow onion, chopped celery, and minced garlic for 4-5 minutes until softened and fragrant, stirring constantly to prevent burning.
3. Step 3: Sprinkle the flour over the vegetables and stir for 1 minute to cook off the raw taste, then stir in the tomato paste and cook for 1 minute more until it darkens slightly.
4. Step 4: Return the seared beef to the pot, add the beef broth, thyme, bay leaves, and remaining 1/2 tsp salt and 1/2 tsp pepper. Bring to a gentle simmer, cover with a lid, and transfer to a preheated 300°F oven for 3 hours until the beef is fork-tender.
5. Step 5: Stir in the chopped carrots and halved red potatoes, cover, and return to the oven for 45 minutes until vegetables are tender when pierced with a fork.
6. Step 6: Discard the bay leaves, taste the stew, and adjust seasoning with additional salt and pepper if needed.