South Bend-Inspired Hearty Beef and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A warming stew featuring tender beef chunks simmered with root vegetables and herbs, capturing the comforting essence of Midwestern home cooking. This american-inspired beef ready in about 130 minutes pairs beef chuck, cut into 1-inch cubes, all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2, chopped celery stalks
• 3 minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tsp chopped fresh thyme
• 1 bay leaf
• 3 medium, quartered red potatoes
• 1 cup frozen peas
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: In a large bowl, combine 1.5 lbs beef chuck cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper, tossing to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add the beef cubes in batches, browning on all sides for 5-6 minutes per batch. Remove browned beef and set aside.
3. Step 3: Reduce heat to medium and add 1 large diced yellow onion, 3 chopped carrots, and 2 chopped celery stalks to the pot. Sauté for 5-7 minutes until softened and fragrant.
4. Step 4: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic. Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to deepen flavor.
5. Step 5: Return the browned beef to the pot. Pour in 4 cups beef broth, add 2 tsp chopped fresh thyme and 1 bay leaf. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour.
6. Step 6: After 1 hour, add 3 quartered red potatoes to the stew, cover, and cook for an additional 30 minutes until potatoes and beef are tender.
7. Step 7: Stir in 1 cup frozen peas and cook uncovered for 5 minutes until peas are heated through. Remove bay leaf.
8. Step 8: Ladle stew into bowls and garnish with 2 tbsp chopped fresh parsley before serving.