Estate-Style Beef Stew with Root Vegetable Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A slow-simmered beef stew with heirloom root vegetables, reminiscent of dishes found in Midwest estate liquidations. This american-inspired beef ready in about 150 minutes pairs Beef chuck roast, Beef broth, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 4.1 (13 ratings) Prep: 30 min Cook: 120 min Serves 6 American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat beef cubes dry with paper towels, then season generously with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
  2. Step 2: Sear beef in batches for 3-4 minutes per side until browned on all sides, transferring to a plate as you go.
  3. Step 3: Add onions and garlic to the pot, cooking for 3 minutes until softened and fragrant.
  4. Step 4: Stir in tomato paste and cook for 1 minute until darkened in color.
  5. Step 5: Sprinkle flour over the mixture and cook for 1 minute, stirring constantly to form a paste.
  6. Step 6: Add beef broth, thyme, and bay leaves, scraping up any browned bits from the bottom of the pot.
  7. Step 7: Return beef to the pot, add carrots and turnips, and bring to a gentle simmer.
  8. Step 8: Cover and simmer on low heat for 1.5 hours until beef is fork-tender.
  9. Step 9: Add potatoes and cook uncovered for 30 minutes until vegetables are tender when pierced with a fork.
  10. Step 10: Remove bay leaves and season with additional salt and pepper to taste before serving.

Frequently asked questions

How long does Estate-Style Beef Stew with Root Vegetable Medley take to make?

Total time is about 150 minutes (30 min prep + 120 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 Estate-Style Beef Stew with Root Vegetable Medley?

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 beef chuck roast from drying out.

Can I substitute ingredients in Estate-Style Beef Stew with Root Vegetable Medley?

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 Estate-Style Beef Stew with Root Vegetable Medley 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 Estate-Style Beef Stew with Root Vegetable Medley?

American beef 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.

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