Midwest Estate Beef Stew

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

A comforting, one-pot stew with tender beef, root vegetables, and a rich broth, slow-cooked to perfection for Midwestern comfort. This american-inspired one pot ready in about 115 minutes pairs stew beef, cubed, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 stew beef, cubed
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 3 medium potatoes, cubed
• 3 stalks celery stalks, chopped
• 4 cups beef broth
• 1 cup diced tomatoes, canned
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Step 1: Pat 2 lbs stew beef cubes dry with paper towels, then season evenly with 2 tbsp all-purpose flour and salt and pepper.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium-high heat. Add seasoned beef in batches, browning on all sides (5 minutes per batch), then set aside.
3. Step 3: Add 1 chopped onion, 3 sliced carrots, and 3 cubed potatoes to the pot. Cook for 5 minutes until vegetables begin to soften.
4. Step 4: Return browned beef to pot, then add 4 cups beef broth, 1 cup diced tomatoes, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 1.5 hours until beef is fork-tender and vegetables are cooked through, stirring occasionally.