Minneapolis Estate Sale Beef Stew

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

A slow-simmered beef stew featuring tender cuts often auctioned in estate sales, enriched with root vegetables and aromatic herbs. This american-inspired slow cooker ready in about 185 minutes pairs cubed Beef chuck, medium diced Carrots, stalks diced Celery 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.

Ingredients

• 1 1/2 lbs cubed Beef chuck
• 3 medium diced Carrots
• 2 stalks diced Celery
• 1 large diced Yellow onion
• 3 cloves minced Garlic
• 3 cups Beef broth
• 2 tbsp Tomato paste
• 1/2 cup Red wine
• 1 tsp dried Thyme
• 2 Bay leaves
• 2 medium diced Potatoes
• 2 tbsp Flour
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Pat 1 1/2 lbs beef chuck cubes dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat, then brown the beef in batches (about 4 minutes per batch) until deeply seared on all sides, transferring to a plate.
2. Step 2: Add 1 large diced yellow onion and 3 minced garlic cloves to the pot, cooking for 2 minutes until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
3. Step 3: Return beef to pot, add 3 cups beef broth, 1/2 cup red wine, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle simmer, then cover and cook on low heat for 1 hour.
4. Step 4: Add 3 medium diced carrots, 2 diced celery stalks, and 2 medium diced potatoes to the pot. Cover and simmer for another 45 minutes until vegetables are tender and beef is fork-tender.
5. Step 5: For thickening, mix 2 tbsp flour with 1/4 cup cold water to make a slurry, then stir into the stew. Cook uncovered for 5 minutes until sauce thickens slightly and coats the back of a spoon.