High-Altitude Beef Stew
A hearty, slow-simmered stew with tender beef and root vegetables, perfect for chilly evenings. This american-inspired one pot ready in about 125 minutes pairs 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 520 calories and feeds 4, 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 stew beef
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 large onion
- 4 carrots
- 3 stalks celery
- 4 cloves garlic
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup potatoes
- 1 cup frozen peas
- 2 tbsp fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat beef cubes dry with paper towels, then toss with 3 tbsp flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side until golden, then transfer to a plate.
- Step 3: Add remaining 1 tbsp olive oil to the Dutch oven, then cook diced onion, sliced carrots, and sliced celery for 5 minutes until softened and fragrant.
- Step 4: Stir in minced garlic and tomato paste, cooking for 1 minute until aromatic.
- Step 5: Return browned beef to the pot, then add beef broth, bay leaves, and dried thyme. Bring to a simmer, cover, and cook on low heat for 1 hour.
- Step 6: Add diced potatoes and simmer for 30 minutes more, until potatoes are tender.
- Step 7: Stir in frozen peas and cook for 5 minutes until heated through. Discard bay leaves, then sprinkle with chopped parsley before serving.
Frequently asked questions
How long does High-Altitude Beef Stew take to make?
Total time is about 125 minutes (20 min prep + 105 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 High-Altitude Beef 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 stew beef from drying out.
Can I substitute ingredients in High-Altitude Beef 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 High-Altitude Beef Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 High-Altitude Beef Stew?
American 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
- ★★★★★
My picky eaters asked for seconds! So easy to make in one pot and the flavors deepened perfectly after the 3-hour simmer.
- ★★★★★
This stew was a game-changer for our mountain cabin dinners! The high-altitude adjustments made the beef melt-in-your-mouth tender without overcooking.
- ★★★★★
Perfect for Denver living—no need to adjust cooking times. The root vegetables held their shape beautifully and the broth was deeply flavorful.
