Midwestern Style Beef and Potato Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A comforting stew featuring tender beef chunks and a medley of root vegetables, capturing the hearty flavors of the American Midwest region. This American-inspired beef recipe, ready in about 130 minutes, pairs beef chuck, cubed, all-purpose flour, salt 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

• 2 lbs beef chuck, cubed
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, sliced carrots
• 2, sliced celery stalks
• 3, minced garlic cloves
• 4 cups beef broth
• 1 lb, quartered red potatoes
• 1 tbsp, chopped fresh thyme
• 2 bay leaves
• 1 cup frozen peas
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large pot over medium-high heat. Brown the beef in batches for 4-5 minutes per side until golden, then remove and set aside.
3. Step 3: In the same pot, add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced celery stalks. Sauté for 6-7 minutes until softened and fragrant.
4. Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Return the beef to the pot along with 4 cups beef broth, 1 lb quartered red potatoes, 1 tbsp chopped fresh thyme, and 2 bay leaves. Bring to a boil.
6. Step 6: Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender and potatoes are cooked through.
7. Step 7: Stir in 1 cup frozen peas and cook for 5 more minutes. Remove bay leaves and sprinkle with 2 tbsp chopped fresh parsley before serving.