Brainerd Farmhouse Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, slow-simmered stew using classic root vegetables, reminiscent of Midwestern estate kitchen staples. This american-inspired slow cooker ready in about 165 minutes pairs beef chuck roast, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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
• 2 cups carrots
• 2 cups potatoes
• 1 large onion
• 2 celery stalks
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp oil in a heavy pot over medium-high heat, then sear the beef for 4 minutes per side until deeply browned.
2. Step 2: Remove beef and set aside. Add 1 diced large onion, 2 chopped celery stalks, and 2 cups chopped carrots to the pot. Cook for 5 minutes until softened.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly, then add 4 cups beef broth, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Return the beef to the pot, cover, and simmer on low heat for 2 hours until the beef is fork-tender.
5. Step 5: Add 2 cups diced potatoes and cook uncovered for 20 minutes until vegetables are tender. For thicker sauce, mix 2 tbsp all-purpose flour with 2 tbsp cold water, then stir into the stew and simmer for 5 minutes until thickened.