Chicago Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

Hearty stew simmered with root vegetables and thyme, slow-cooked until beef is fork-tender and flavors meld into a comforting bowl. This american-inspired one pot ready in about 110 minutes pairs pounds, cut into 1-inch cubes stew beef, tablespoons all-purpose flour, tablespoon olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1.5 pounds, cut into 1-inch cubes stew beef
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1, diced onion
• 2, sliced carrots
• 2, peeled and cubed potatoes
• 2 cups beef broth
• 1 cup diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Pat beef dry, then toss with 2 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Step 2: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown beef in batches for 3-4 minutes per batch, then set aside.
3. Step 3: Add onion to pot and cook 3 minutes until softened. Stir in carrots, potatoes, 2 cups beef broth, 1 cup diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon dried thyme, and 1 bay leaf. Return beef to pot and bring to a simmer.
4. Step 4: Cover and cook on low heat for 1 hour 30 minutes, or until beef is tender and vegetables are cooked through.