Minnesota Estate Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A slow-simmered beef stew using premium cuts from Midwest auctions, with root vegetables and a rich tomato-infused broth. This american-inspired one pot ready in about 145 minutes pairs beef chuck roast, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1.5 lbs, cut into 1-inch cubes beef chuck roast
• 3 medium, sliced carrots
• 2 medium, cubed potatoes
• 1 large, chopped onion
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 3 cups beef broth
• 1/2 cup red wine
• 1 tsp dried rosemary
• 2 bay leaves
• 2 tbsp olive oil
• 1 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs beef chuck cubes dry with paper towels. Season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering.
2. Step 2: Sear beef in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
3. Step 3: Add 1 chopped onion and 3 minced garlic cloves to the pot, cook for 3 minutes until fragrant and softened.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until it darkens slightly and coats the onions.
5. Step 5: Return beef to the pot, add 1/2 cup red wine, scraping up browned bits. Simmer for 2 minutes until wine reduces by half.
6. Step 6: Add 3 cups beef broth, 2 tbsp dried rosemary, 2 bay leaves, 3 sliced carrots, and 2 cubed potatoes. Bring to a gentle simmer.
7. Step 7: Cover and reduce heat to low. Simmer for 2 hours until beef is fork-tender.
8. Step 8: Remove bay leaves. Thicken sauce by mixing 1 tbsp flour with 2 tbsp cold water, then stir into stew. Simmer uncovered for 5 minutes until sauce coats the back of a spoon.