North Dakota Root Vegetable Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A hearty, slow-simmered stew featuring tender beef and earthy root vegetables, embodying the rustic comfort of North Dakota's farmlands. This american-inspired beef ready in about 130 minutes pairs Beef chuck, medium Carrots, medium Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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
• 3 medium Carrots
• 2 medium Potatoes
• 1 medium Turnips
• 1 large Yellow onion
• 3 cloves Garlic
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1.5 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper, then brown them thoroughly (5 minutes per side, working in batches).
2. Step 2: Add 1 diced yellow onion and 3 minced garlic cloves to the pot, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 4 cups beef broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, 3 cups chopped root vegetables (carrots, potatoes, turnips), and 1 tsp salt.
4. Step 4: Bring to a simmer, cover, and cook for 1.5 hours until beef is fork-tender.
5. Step 5: Mix 2 tbsp all-purpose flour with 2 tbsp cold water to make a slurry, then stir into the stew. Cook uncovered for 5 minutes until thickened and glossy.