North Country Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A comforting stew with tender beef and seasonal root vegetables, slow-simmered to rich perfection. This American-inspired one-pot recipe, ready in about 180 minutes, pairs beef chuck, potatoes, carrots 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 beef chuck
• 2 medium potatoes
• 3 medium carrots
• 1 large onion
• 3 cups beef broth
• 1 tsp thyme
• 2 tbsp all-purpose flour

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Instructions

1. Step 1: Cut 1.5 lbs beef chuck into 1-inch cubes; pat dry with paper towels.
2. Step 2: Heat 1 tbsp oil in a Dutch oven over medium-high heat. Brown beef cubes in batches for 3 minutes per side; remove and set aside.
3. Step 3: Chop 1 large onion and 3 medium carrots; sauté in the pot for 5 minutes until softened.
4. Step 4: Add 2 tbsp all-purpose flour to the pot, stirring constantly for 1 minute to form a paste.
5. Step 5: Return beef to the pot, add 3 cups beef broth and 1 tsp thyme; bring to a simmer.
6. Step 6: Cover and simmer on low heat for 2 hours.
7. Step 7: Add 2 diced medium potatoes and simmer uncovered for 30 minutes until vegetables are tender.