Northern Spice-Infused Beef and Potato Stew
Hearty beef stew slow-cooked with potatoes and a blend of warming northern spices for a comforting meal. This american-inspired beef ready in about 110 minutes pairs (900 g) beef chuck, cubed, medium, diced yellow onions, minced garlic cloves 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
- 2 lbs (900 g) beef chuck, cubed
- 2 medium, diced yellow onions
- 4 cloves, minced garlic cloves
- 3 large, sliced into rounds carrots
- 4 medium, peeled and cut into 1-inch chunks russet potatoes
- 4 cups beef broth
- 2 tbsp tomato paste
- 3 tbsp olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1 tsp dried thyme
- 2 leaves bay leaves
- 2 tsp salt
- 1 tsp, freshly ground black pepper
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed beef chuck and sear for 5-7 minutes until browned on all sides; work in batches if needed to avoid crowding.
- Step 2: Add 2 diced medium yellow onions and 4 minced garlic cloves to the pot and sauté for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 2 tbsp tomato paste, 1/2 tsp ground cinnamon, 1/2 tsp ground allspice, 1 tsp dried thyme, 2 tsp salt, and 1 tsp freshly ground black pepper; cook for 1 minute until spices bloom.
- Step 4: Pour in 4 cups beef broth and add 2 bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to tenderize the beef.
- Step 5: Add 3 sliced large carrots and 4 peeled, chunked russet potatoes. Continue simmering uncovered for 30-40 minutes until vegetables are tender and the stew thickens.
- Step 6: Remove bay leaves, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving piping hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northern Spice-Infused Beef and Potato Stew take to make?
Total time is about 110 minutes (20 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 Northern Spice-Infused Beef and Potato 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 (900 g) beef chuck, cubed from drying out.
Can I substitute ingredients in Northern Spice-Infused Beef and Potato 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 Northern Spice-Infused Beef and Potato 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 Northern Spice-Infused Beef and Potato Stew?
American beef 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.
