Midwestern Style Beef and Potato Stew with Root Vegetables
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 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- 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.
- Step 6: Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender and potatoes are cooked through.
- 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.
Frequently asked questions
How long does Midwestern Style Beef and Potato Stew with Root Vegetables take to make?
Total time is about 130 minutes (20 min prep + 110 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 Midwestern Style Beef and Potato Stew with Root Vegetables?
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, cubed from drying out.
Can I substitute ingredients in Midwestern Style Beef and Potato Stew with Root Vegetables?
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 Midwestern Style Beef and Potato Stew with Root Vegetables 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 Midwestern Style Beef and Potato Stew with Root Vegetables?
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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