Polish Dill Pickle and Beef Stew

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A hearty, slow-simmered stew with tender beef, carrots, and dill pickles, evoking Cleveland's Polish heritage and comfort food traditions. This Polish-American-inspired soup recipe, ready in about 145 minutes, pairs Beef chuck, Dill pickles, Carrots 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 pounds, cut into 1-inch cubes Beef chuck
• 4, sliced into thin rounds Dill pickles
• 3, peeled and sliced Carrots
• 1, chopped Onion
• 2 cloves, minced Garlic
• 3 cups Beef broth
• 2 tablespoons Tomato paste
• 1/2 teaspoon Dried thyme
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat; season 1.5 pounds beef chuck cubes with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown in batches for 4 minutes per side until deeply seared.
2. Step 2: Add 1 chopped onion and 2 minced garlic cloves to the pot; cook for 2 minutes until fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute until darkened.
3. Step 3: Pour in 3 cups beef broth, add 3 sliced carrots, 4 sliced dill pickles, and 1/2 teaspoon dried thyme; bring to a simmer.
4. Step 4: Cover and reduce heat to low; simmer for 2 hours until beef is fork-tender, stirring occasionally. Discard excess fat, then adjust seasoning with additional salt and pepper if needed.