Hearty Minnesotan Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A slow-simmered stew with tender beef, potatoes, carrots, and celery, simmered in a rich broth for a comforting Midwest classic. This american-inspired one pot ready in about 165 minutes pairs cut into 1-inch cubes beef chuck, stalks, diced celery, large, diced onion 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

• 2 lbs, cut into 1-inch cubes beef chuck
• 3 medium, peeled and cut into 1/2-inch pieces carrots
• 3 medium, peeled and cut into 1-inch cubes potatoes
• 2 stalks, diced celery
• 1 large, diced onion
• 3 cloves, minced garlic
• 2 tbsp all-purpose flour
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. Step 1: Pat 2 lbs beef chuck cubes dry and season with 1 tsp salt and 1/2 tsp black pepper; in a large Dutch oven, heat 1 tbsp butter over medium-high heat until melted, then brown the beef in batches for 3-4 minutes per side until deeply golden, transferring to a plate as you go.
2. Step 2: Add 3 minced garlic cloves to the pot and cook for 1 minute until fragrant, then stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
3. Step 3: Sprinkle 2 tbsp all-purpose flour over the mixture and cook for 1 minute, stirring constantly, then gradually add 4 cups beef broth while scraping up any browned bits from the bottom of the pot.
4. Step 4: Return the browned beef to the pot, add 3 diced medium carrots, 3 diced medium potatoes, 2 diced celery stalks, and 1 diced large onion; bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours until the beef is fork-tender.
5. Step 5: Stir in 1 tsp dried thyme and 1/2 tsp dried rosemary, and cook uncovered for an additional 15 minutes to thicken the sauce slightly, adjusting salt and pepper to taste before serving.