Estate Auction Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A slow-cooked stew featuring tender beef, heirloom vegetables, and aromatic herbs, capturing the essence of a curated estate sale with its diverse, high-quality ingredients. This american-inspired slow cooker ready in about 500 minutes pairs stewing beef, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 stewing beef
• 3 tbsp all-purpose flour
• 1.5 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 4 cups beef broth
• 2 large, peeled and cut into 1/2-inch slices carrots
• 2, peeled and cut into 1-inch cubes potatoes
• 1 cup, diced celery
• 1 cup, diced parsnip
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves

Instructions

1. Step 1: Pat the beef cubes dry with paper towels, then season with 1.5 tsp salt and 1 tsp black pepper. Toss with 3 tbsp all-purpose flour until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef in a single layer (work in batches to avoid crowding) and sear for 3-4 minutes per side until browned. Transfer the seared beef to a slow cooker.
3. Step 3: Add the diced onion and minced garlic to the Dutch oven and cook for 2 minutes until fragrant, then stir in the tomato paste and cook for 1 minute more.
4. Step 4: Pour in the beef broth and scrape the bottom of the pot to release any browned bits. Add this mixture to the slow cooker along with the thyme, bay leaves, and any accumulated juices.
5. Step 5: Add the carrots, potatoes, celery, and parsnip to the slow cooker. Cover and cook on low for 8 hours until the beef is fork-tender.
6. Step 6: Just before serving, remove the bay leaves and stir in the frozen peas. Cook for an additional 10 minutes until the peas are heated through.