Midwest Harvest Beef & Root Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, slow-simmered stew with locally grown root vegetables and tender beef, perfect for chilly evenings. This american-inspired beef ready in about 175 minutes pairs Beef chuck roast, Carrots, Rutabaga 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.

★ 4.1 (14 ratings) Prep: 25 min Cook: 150 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes. Pat dry with paper towels, then toss with 2 tbsp all-purpose flour until evenly coated.
  2. Step 2: Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Brown beef in batches (do not crowd the pot), turning until golden brown on all sides (about 3-4 minutes per batch). Remove and set aside.
  3. Step 3: Dice 1 large onion and 3 medium carrots, then add to the pot with 1 diced medium rutabaga. Sauté for 5 minutes until vegetables soften and begin to brown.
  4. Step 4: Return beef to the pot. Add 4 cups beef broth, 1 tsp thyme, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low. Simmer gently for 2.5 hours until beef is fork-tender.
  5. Step 5: Remove bay leaves. For a thicker stew, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into stew, and simmer for 2 more minutes until translucent.

Frequently asked questions

How long does Midwest Harvest Beef & Root Vegetable Stew take to make?

Total time is about 175 minutes (25 min prep + 150 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 Midwest Harvest Beef & Root Vegetable 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 beef chuck roast from drying out.

Can I substitute ingredients in Midwest Harvest Beef & Root Vegetable 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 Midwest Harvest Beef & Root Vegetable Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Midwest Harvest Beef & Root Vegetable Stew?

American beef 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.

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