One-Pot Spiced Regional Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

A hearty stew featuring tender beef chunks simmered with root vegetables and warming regional spices, perfect for a comforting meal. This american-inspired beef ready in about 105 minutes pairs beef chuck, cut into 1-inch cubes, medium carrot, peeled and diced, medium russet potato, peeled and diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, cut into 1-inch cubes
• 2 medium carrot, peeled and diced
• 2 medium russet potato, peeled and diced
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 3 tbsp olive oil
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 bay leaf
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp flour

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Toss 1.5 lbs beef chuck cubes in 2 tbsp flour until lightly coated, then brown the beef in batches for 4-5 minutes per batch until deep golden on all sides; transfer to a plate.
2. Step 2: Reduce heat to medium and add 1 large finely chopped onion and 4 minced garlic cloves to the pot. Sauté for 3-4 minutes until the onions become translucent and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried thyme, cooking for 1 minute to release the spices’ aromas.
4. Step 4: Return the browned beef to the pot along with 4 cups beef broth, 1 bay leaf, 1.5 tsp salt, and 1 tsp black pepper. Bring to a simmer, cover, and cook for 1 hour.
5. Step 5: Add 2 diced carrots and 2 diced russet potatoes to the pot, stir well, cover again, and simmer for another 30 minutes until the vegetables and beef are tender and the stew has thickened.