Midwestern-Style Beef and Potato Stew with Carrots

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A hearty stew featuring tender chunks of beef simmered with potatoes and carrots, inspired by regional comfort food traditions. This American-inspired beef recipe, ready in about 115 minutes, pairs beef chuck, cut into 1-inch cubes, russet potatoes, peeled and diced, carrots, peeled and sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 5, 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 lb beef chuck, cut into 1-inch cubes
• 2 medium, about 2 cups russet potatoes, peeled and diced
• 3 large, about 1 1/2 cups carrots, peeled and sliced
• 1 medium yellow onion, diced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp flour

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb beef chuck cubes and brown them on all sides for about 5 minutes until nicely seared, then remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion and 3 minced garlic cloves. Sauté for 3 minutes until translucent and fragrant.
3. Step 3: Sprinkle 2 tbsp flour over the onions and garlic, stirring constantly for 1 minute to create a roux that will thicken the stew.
4. Step 4: Gradually whisk in 4 cups beef broth, scraping up any browned bits from the pot bottom.
5. Step 5: Return the beef to the pot along with 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp dried thyme, 2 tbsp tomato paste, 2 diced russet potatoes, and 3 sliced carrots. Stir to combine.
6. Step 6: Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 hours, stirring occasionally, until beef is tender and potatoes and carrots are cooked through.