Slow-Cooked Midwest Beef Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty beef stew slow-cooked with carrots, potatoes, and onions, showcasing comforting flavors typical of the Mid-Ohio regional home cooking. This american-inspired beef ready in about 140 minutes pairs beef chuck, cut into 1-inch cubes, salt, black pepper 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.

Prep: 20 min Cook: 120 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs beef chuck cubes with 2 tsp salt and 1 tsp black pepper, then toss in 1/4 cup all-purpose flour until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches, browning on all sides for 3-4 minutes per batch. Remove browned beef and set aside.
  3. Step 3: Reduce heat to medium, add 1 cup diced yellow onion, 3 minced garlic cloves, and sauté for 4 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until deepened in color. Return browned beef to the pot along with 4 cups beef broth, 1 tsp dried thyme, and 1 bay leaf.
  5. Step 5: Bring to a simmer, cover, and cook on low heat for 1 hour. Then add 1 1/2 cups sliced carrots and 2 cups cubed potatoes, cover again, and cook for an additional 45 minutes until vegetables and beef are tender.
  6. Step 6: Remove bay leaf, adjust seasoning with salt and pepper as needed, and garnish with 2 tbsp fresh chopped parsley before serving.

Frequently asked questions

How long does Slow-Cooked Midwest Beef Stew with Root Vegetables take to make?

Total time is about 140 minutes (20 min prep + 120 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 Slow-Cooked Midwest Beef Stew with Root Vegetables?

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 salt from drying out.

Can I substitute ingredients in Slow-Cooked Midwest Beef Stew with Root Vegetables?

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 Slow-Cooked Midwest Beef Stew with Root Vegetables 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 Slow-Cooked Midwest Beef Stew with Root Vegetables?

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.

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