Hearty Terre Haute Beef and Potato Stew

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rich and savory beef stew with tender chunks of meat and potatoes, slow-cooked to bring out deep flavors reminiscent of regional comfort food. This American-inspired beef recipe, ready in about 140 minutes, pairs beef chuck, cut into 1-inch cubes, vegetable oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large yellow onion, diced
• 3 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups beef broth
• 4 medium red potatoes, diced
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp flour

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 5-7 minutes, then remove and set aside.
2. Step 2: Add 1 large diced yellow onion, 3 diced carrots, and 2 diced celery stalks to the pot; sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute to deepen flavors.
4. Step 4: Sprinkle 3 tbsp flour over the vegetables and stir for 2 minutes to form a roux.
5. Step 5: Gradually add 4 cups beef broth, stirring constantly to avoid lumps. Return browned beef to the pot.
6. Step 6: Add 4 diced red potatoes, 1 tsp dried thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low, cover and simmer gently for 1 1/2 to 2 hours until beef and potatoes are tender.
7. Step 7: Remove bay leaves, adjust seasoning if needed, and serve hot with crusty bread.