Census-Record Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, slow-simmered stew using root vegetables common in U.S. households, honoring the 2010 Census data. This american-inspired beef ready in about 115 minutes pairs cubed beef chuck, medium, peeled and sliced carrots, medium, cubed potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1.2 lbs, cubed beef chuck
• 4 medium, peeled and sliced carrots
• 3 medium, cubed potatoes
• 1 large, chopped onion
• 3 cups beef broth
• 2 tbsp tomato paste
• 1 tsp, dried thyme
• 2 bay leaves
• 1 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.2 lbs cubed beef chuck dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, then sear beef in batches for 3-4 minutes per side until browned. Remove and set aside.
2. Step 2: Add 1 large chopped onion to the pot and cook for 5 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. Sprinkle 1 tbsp all-purpose flour over the onions and stir for 30 seconds to cook off raw flour taste.
3. Step 3: Return beef to the pot, add 3 cups beef broth, 4 medium sliced carrots, 3 medium cubed potatoes, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is fork-tender and vegetables are soft.