Midvale Mountain Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A hearty, slow-simmered stew with tender beef and root vegetables, inspired by the comforting flavors of Utah's mountain landscapes. This american-inspired one pot ready in about 115 minutes pairs beef chuck, all-purpose flour, olive oil 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

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

Instructions

1. Step 1: Pat beef chuck cubes dry, season with salt, pepper, and 2 tbsp all-purpose flour, then 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; remove and set aside.
3. Step 3: Add remaining 1 tbsp olive oil to Dutch oven, sauté chopped onion for 3 minutes until soft, then add chopped carrots, potatoes, celery, and minced garlic; cook for 5 minutes until vegetables soften.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add seared beef, 4 cups beef broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper; bring to a simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 1.5 hours until beef is fork-tender, stirring occasionally; stir in 2 tbsp butter during the last 10 minutes to enrich the sauce.