Albert Lea Estate Beef Stew
A hearty, slow-simmered stew with tender beef, root vegetables, and a rich gravy, evoking the comfort of a Midwest estate kitchen. This american-inspired one pot ready in about 160 minutes pairs cut into 1-inch cubes beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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 lb, cut into 1-inch cubes beef chuck
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 medium, peeled and diced carrots
- 2 stalks, diced celery
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 medium, diced potatoes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat beef cubes dry and toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
- Step 3: Add diced yellow onion and celery to the pot, cooking for 3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 3 cups beef broth and 1 tsp dried thyme, scraping up any browned bits.
- Step 5: Return beef to the pot with 2 medium diced carrots, 2 medium diced potatoes, and 2 bay leaves. Bring to a gentle simmer, cover, and cook on low heat for 2 hours until beef is fork-tender.
- Step 6: Remove bay leaves, adjust seasoning with salt and pepper, and serve hot with crusty bread.
Frequently asked questions
How long does Albert Lea Estate Beef Stew take to make?
Total time is about 160 minutes (20 min prep + 140 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 Albert Lea Estate Beef 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 all-purpose flour from drying out.
Can I substitute ingredients in Albert Lea Estate Beef 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 Albert Lea Estate Beef Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Albert Lea Estate Beef Stew?
American one pot 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.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
