Spiced Missouri-Style Beef and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A robust beef stew simmered with hearty root vegetables and aromatic spices, capturing the rustic essence of Missouri’s regional cooking traditions. This american-inspired beef ready in about 145 minutes pairs beef chuck, cut into 1-inch cubes, yellow onion, chopped, celery stalks, sliced 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

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and cut into 1-inch chunks
• 3 medium russet potatoes, peeled and diced into 1-inch cubes
• 1 large yellow onion, chopped
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Toss 2 lbs beef chuck cubes with 2 tbsp all-purpose flour, then sear them in batches for 3-4 minutes each until browned on all sides. Remove beef and set aside.
2. Step 2: In the same pot, add 1 large chopped yellow onion, 2 sliced celery stalks, and 4 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper, cooking for 1 minute until spices bloom.
4. Step 4: Return beef to pot, add 4 cups beef broth and 2 bay leaves, bring to a simmer. Cover and cook over low heat for 1 1/2 hours until beef is tender.
5. Step 5: Add 3 peeled carrots cut into chunks and 3 diced russet potatoes. Simmer uncovered for another 30 minutes until vegetables are fork-tender and stew thickens slightly. Remove bay leaves before serving.