Vintage 2024 Slow-Cooked Beef Stew

By AislePrompt Test Kitchen · 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-inspired 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.