Minnesota Beef and Root Vegetable Stew

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

A hearty, slow-simmered stew featuring tender beef and a medley of root vegetables, perfect for a cold Minnesota evening. This midwestern american-inspired one pot ready in about 115 minutes pairs pounds Beef chuck, Carrots, Parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 25 min Cook: 90 min Serves 6 Midwestern American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add 1.5 pounds beef chuck cubes and cook until browned on all sides, about 5-7 minutes, stirring occasionally.
  2. Step 2: Remove the beef and set aside. Add 1 diced onion and 3 minced garlic cloves to the pot, sautéing for 2-3 minutes until fragrant and onions are translucent.
  3. Step 3: Stir in 2 tablespoons tomato paste and cook for 1 minute, then add 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper, stirring to combine.
  4. Step 4: Return the beef to the pot, add 4 cups beef broth, 2 cups sliced carrots, 1 cup sliced parsnips, and 1.5 cups cubed potatoes. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes until beef is fork-tender.
  5. Step 5: In a small bowl, whisk 2 tablespoons flour with 2 tablespoons cold water until smooth. Stir the slurry into the stew and cook for 10 minutes, stirring occasionally, until the stew thickens to your desired consistency.

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Frequently asked questions

How long does Minnesota Beef and Root Vegetable Stew take to make?

Total time is about 115 minutes (25 min prep + 90 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 Minnesota Beef and 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 pounds beef chuck from drying out.

Can I substitute ingredients in Minnesota Beef and 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 Minnesota Beef and 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 Minnesota Beef and Root Vegetable Stew?

Midwestern American one pot 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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