Minnesota Estate Estate-Style Beef Stew

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rich, slow-simmered beef stew with tender meat, root vegetables, and a deep savory broth, evoking the bounty of Midwest farm auctions. This American-inspired slow-cooker recipe, ready in about 175 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 385 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 beef chuck roast
• 3 medium carrots
• 2 large potatoes
• 1 medium onion
• 2 celery stalks
• 3 cups beef stock
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes. Season generously with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat, then sear beef in batches until browned on all sides (about 4 minutes per batch). Remove beef and set aside.
2. Step 2: Add 3 medium diced carrots, 1 medium diced onion, and 2 diced celery stalks to the pot. Cook for 5 minutes until softened, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
3. Step 3: Sprinkle 1 tbsp all-purpose flour over the vegetables and stir to coat. Gradually pour in 3 cups beef stock while stirring constantly to prevent lumps. Return beef to the pot along with any accumulated juices.
4. Step 4: Add 1 tsp dried thyme, 2 large diced potatoes, and bring to a gentle simmer. Cover and reduce heat to low. Simmer for 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.