Minnesota Harvest Beef Stew

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

A hearty, slow-cooked stew featuring tender beef and seasonal vegetables, perfect for chilly evenings in the Midwest. This american-inspired slow cooker ready in about 380 minutes pairs stew beef, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 stew beef
• 2 tsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 1 cup, diced potatoes
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp dried thyme

Instructions

1. Step 1: Pat 1.5 lbs stew beef cubes dry with paper towels. In a small bowl, mix 2 tsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Toss beef cubes in flour mixture until evenly coated.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add beef in a single layer and sear for 2-3 minutes per side until deeply browned, then transfer to a slow cooker.
3. Step 3: Add remaining 1 tbsp olive oil to the skillet, then add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes, stirring occasionally, until vegetables are softened and edges are golden.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until mixture is glossy and aromatic.
5. Step 5: Pour 4 cups beef broth into the skillet, scraping the bottom to release browned bits. Simmer for 2 minutes, then pour mixture over beef in slow cooker.
6. Step 6: Add 1 cup diced potatoes, 1 bay leaf, and 1 tsp dried thyme to slow cooker. Stir to combine, cover, and cook on low for 6-7 hours until beef is fork-tender.
7. Step 7: Stir in 1 cup frozen peas and cook on low for 15 minutes until peas are heated through. Discard bay leaf before serving.