Lumberjack Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Hearty stew with chuck roast and seasonal vegetables, inspired by North Dakota's agricultural roots. This American-inspired beef recipe, ready in about 175 minutes, pairs beef chuck roast, carrots, potatoes 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.

Ingredients

• 1.5 lbs beef chuck roast
• 3 medium carrots
• 3 medium potatoes
• 1 large onion
• 2 stalks celery
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp kosher salt
• 1 tbsp fresh rosemary

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Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast dry and season with 1 tsp kosher salt. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Sear the beef on all sides for 4-5 minutes total until browned, then remove and set aside.
2. Step 2: Add 1 large diced onion, 2 stalks diced celery, and 3 medium diced carrots to the pot. Sauté for 5 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until darkened. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
3. Step 3: Return the seared beef to the pot, add 4 cups beef broth, 1 tsp dried thyme, and 1 tbsp fresh rosemary. Bring to a simmer, then cover and reduce heat to low. Cook for 2.5 hours, adding 3 diced potatoes during the last 30 minutes of cooking until tender.