Slow-Cooked Sheridan Beef and Niobrara River Herb Stew
A hearty beef stew inspired by Sheridan County's agricultural roots and the Niobrara River valley, slow-cooked with fresh herbs and root vegetables for tender, flavorful bites. This american-inspired beef ready in about 140 minutes pairs pounds beef chuck, cubed, tablespoons olive oil, large yellow onion, diced 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
- 2 pounds beef chuck, cubed
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 tablespoon fresh rosemary, chopped
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 pound red potatoes, quartered
- 2 tablespoons flour
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds cubed beef chuck and brown on all sides, about 5-6 minutes, then remove and set aside.
- Step 2: Add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced celery stalks to the pot. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic.
- Step 4: Sprinkle 2 tablespoons flour over the vegetables and stir constantly for 2 minutes to form a roux.
- Step 5: Gradually pour in 4 cups beef broth while stirring to avoid lumps.
- Step 6: Return the browned beef to the pot along with 1 teaspoon dried thyme, 1 tablespoon chopped fresh rosemary, 2 bay leaves, 1 1/2 teaspoons salt, and 1 teaspoon black pepper.
- Step 7: Add 1 pound quartered red potatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 2 hours until beef is tender and potatoes are cooked through.
- Step 8: Remove bay leaves, adjust seasoning if needed, and serve hot.
Frequently asked questions
How long does Slow-Cooked Sheridan Beef and Niobrara River Herb Stew 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 Sheridan Beef and Niobrara River Herb 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 pounds beef chuck, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Sheridan Beef and Niobrara River Herb 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 Slow-Cooked Sheridan Beef and Niobrara River Herb 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 Slow-Cooked Sheridan Beef and Niobrara River Herb 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.
