North Wind Beef and Vegetable Stew
A slow-simmered stew with tender beef chuck, root vegetables, and herbs in a rich broth, ideal for chilly Midwest evenings. This american-inspired soups ready in about 115 minutes pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 large onion
- 2 carrots
- 2 stalks celery
- 2 potatoes
- 1 cup beef broth
- 1/2 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried rosemary
- 2 bay leaves
- 1/4 cup fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat 1.5 lbs beef chuck cubes dry and season with 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat; add beef in batches and brown for 4 minutes per side until well seared, then remove and set aside.
- Step 2: Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks to Dutch oven; cook for 5 minutes until softened. Stir in 1 tbsp tomato paste and cook for 1 minute. Add 1 cup beef broth, 1/2 cup red wine, and return beef to pot.
- Step 3: Add 2 diced potatoes, 1 tsp dried rosemary, and 2 bay leaves. Bring to a simmer, then reduce heat to low, cover, and simmer for 1.5 hours until beef is fork-tender.
- Step 4: Remove bay leaves, stir in 1/4 cup chopped fresh parsley, and season with salt and pepper. Simmer uncovered for 10 minutes to thicken slightly.
Frequently asked questions
How long does North Wind Beef and Vegetable Stew take to make?
Total time is about 115 minutes (25 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover North Wind Beef and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.
Can I substitute ingredients in North Wind Beef and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale North Wind Beef and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with North Wind Beef and Vegetable Stew?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for my husband's birthday, and it was a hit! The flavors were rich and comforting.
- ★★★★★
This stew was perfect for a cold evening. My family loved the tender beef and the vegetables were so fresh!
- ★★★★★
Loved how easy it was to make. The stew came out perfectly, and the vegetables held their shape.
