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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
