DeKalb County Beef & Root Vegetable Stew
A slow-simmered stew with tender beef, potatoes, and seasonal roots, thickened with a rich broth and thyme for Midwest comfort. This american (midwest)-inspired one pot ready in about 120 minutes pairs cut into 1-inch cubes stew beef, all-purpose flour, salt 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
- 1.5 lbs, cut into 1-inch cubes stew beef
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 medium, diced onion
- 3 medium, sliced carrots
- 3 stalks, sliced celery
- 3 cloves, minced garlic
- 1 cup beef broth
- 1 cup, diced potatoes
- 1/2 cup frozen peas
- 1 tsp dried thyme
- 1 tbsp tomato paste
Instructions
- Step 1: Pat beef cubes dry, then toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper in a bowl until coated.
- Step 2: Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until browned, then set aside.
- Step 3: Add diced onion, sliced carrots, and celery to the pot, cooking for 5 minutes until softened. Stir in minced garlic and 1 tbsp tomato paste, cooking 1 minute until fragrant.
- Step 4: Return beef to pot, add 1 cup beef broth and 1 tsp dried thyme. Bring to a simmer, cover, and cook on low heat for 1.5 hours.
- Step 5: Stir in 1 cup diced potatoes and cook uncovered for 20 minutes until potatoes are tender, then add 1/2 cup frozen peas and cook 10 more minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does DeKalb County Beef & Root Vegetable Stew take to make?
Total time is about 120 minutes (20 min prep + 100 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 DeKalb County Beef & Root Vegetable 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 DeKalb County Beef & Root Vegetable 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 DeKalb County Beef & Root Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 DeKalb County Beef & Root Vegetable Stew?
American (Midwest) 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
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.