Dassel Estate Classic Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A comforting, slow-simmered stew with tender beef, root vegetables, and aromatic herbs, ideal for chilly evenings. This american-inspired one pot ready in about 150 minutes pairs 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 420 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
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 large onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 4 cups beef broth
• 1 cup potatoes
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Step 1: Pat beef cubes dry, then toss with 2 tbsp flour until evenly coated. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat; brown beef in batches for 4 minutes per side until golden, then set aside.
2. Step 2: Add diced onion, carrots, and celery to the pot; cook for 5 minutes until softened. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Return beef to pot, add 4 cups beef broth, 1 tsp dried thyme, 1 bay leaf, salt, and pepper. Bring to a simmer, cover, and cook on low for 1.5 hours.
4. Step 4: Add diced potatoes and cook for 30 minutes until tender. Stir in frozen peas and cook for 5 more minutes until heated through and peas are bright green.