Spiced Kingman Beef and Potato Stew

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A comforting beef stew simmered with potatoes, regional spices, and aromatic vegetables for a hearty, warming dish. This American Regional beef recipe, ready in about 125 minutes, pairs beef chuck, cut into 1-inch cubes, russet potatoes, and carrots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 lbs beef chuck, cut into 1-inch cubes
• 3 medium russet potatoes, peeled and diced into 1-inch cubes
• 2 large carrots, sliced into 1/2-inch rounds
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 5-7 minutes until deeply seared, working in batches if needed. Remove beef and set aside.
2. Step 2: Reduce heat to medium and add 1 large chopped yellow onion and 4 minced garlic cloves to the pot. Sauté for 4 minutes until fragrant and translucent.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/2 tsp dried thyme. Cook for 1 minute until spices are aromatic.
4. Step 4: Return the browned beef to the pot and pour in 4 cups beef broth. Bring to a boil, then reduce to a simmer and cover. Cook for 1 hour, stirring occasionally.
5. Step 5: After 1 hour, add 3 diced medium russet potatoes and 2 sliced large carrots. Season with 1 1/2 tsp salt and 1 tsp black pepper. Cover and simmer for another 45 minutes until beef and vegetables are tender.
6. Step 6: Adjust seasoning if necessary and garnish with 2 tbsp chopped fresh parsley before serving.