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When it comes to comfort food, nothing beats a big bowl of stew.  My Minnesota Beef Stew is a favorite around here and a nod to my time spent in Minnesota.  I lived in a suburb of Minneapolis for 6 years and frequently visited this local restaurant that had a roaring fireplace, dark and intimate booths and a rustic bar with cow hide bar stools.  It was warm and comforting and when the weather was brutal, which was often, this was a wonderful place to spend an evening. They also served these amazing pop overs that I often serve with this dish.  I can’t remember the name of the restaurant and I know they closed, but it is a great memory.

Testimonial

“So good! I even used some of the leftover sauce and veggies in a scrambled egg concoction the next day!” ~ Ed

I fell in love with that place and Minneapolis, and recreated this recipe to give me that “Minnesota Vibe”.  It is loaded with tender chunks of beef and lots of veggies.  I use a combination of both fresh and frozen vegetables in this stew and make sure it has tons of flavor from seasoning.  It is easy to make, but is cooked low and slow for a couple of hours.  It actually tastes even better on days two and three, so making it well in advance makes it great to entertain with too.

I make this stew every year during the winter months (living in California, that’s about two nights a year…LOL) and everyone loves it. This is definitely a comfort food and also a good choice on Super Bowl Sunday…guys will eat bowls of it and be very happy.  I add potatoes to the stew but this is also wonderful served over buttered egg noodles.  Double down on the carbs and enjoy every bite.

How to make Minnesota beef stew

  • To get started, pull together all your ingredients.  I prep my vegetables first:  chop your carrots, celery and onion.  Finely mince your garlic. Cut your potatoes and peel and cut your carrots if you aren’t using baby carrots.  I’ll grab a bag of those baby carrots in the produce department to save some time.  Cut your mushrooms in half or slice them.  Another time saver is to buy the mushrooms already sliced.  Beef mushroom stew is a delicious mix and I’ll often add a lot more mushrooms to really increase that flavor.  That’s what makes this stew recipe so great.  It is very versatile and you can add, remove or swap any veggies you like. So keep that in mind when checking what you have on hand.
ingredients for stew. Save
  • Before you start cooking your beef, heat the oil in a large Dutch oven over medium high heat.  Using paper towel, dry the beef well.  You want the meat dry otherwise, it will steam, rather than brown when you add it to the pot.  Season the beef with salt and pepper.  Toss the beef chunks with flour to lightly coat.  One note here:  I like to use Wondra flour.  It isn’t necessary (all purpose flour works just fine) but Wondra is a finely milled flour that adds the lightest of coats and doesn’t clump.  It is my go to flour choice.  Once the oil is really hot, add the beef  batches.  You don’t want to crowd the pan.  Let the beef brown on all sides.  This will take 5-8 minutes per batch.  Turn the beef as needed until browned.  Remove the beef to a bowl, add a little more oil if need, and continue browning all the beef.
beef browning in pot. Save
  • Once you are done browning the meat, add a tablespoon of olive oil IF NEEDED.  It there is still oil in the pot, there is no need to add more.  Add the chopped celery, chopped carrots and celery to the same pot.  Stir to coat in the drippings.  Let cook for several minutes until the veggies start to soften.  Add in the garlic and stir into the mix.  Cook one minute.
chopped veggies cooking in pot. Save
  • Add the meat and all accumulated juices back to the pot.  Add the baby carrots and potatoes.  Add in 32 ounces of stock, and the tomato paste.  Stir everything to combine.  Add the maple syrup, and the seasoning (2 Tsp. thyme, 2 Tsp. rosemary, red chili flakes, bay leaves, a large pinch salt and about 20 grinds of black pepper).  Stir to combine.  Make sure everything is covered with stock.  If not, add more.  Bring the mixture to a bubbling simmer.

NOTE:  You can easily turn this into a beef and ale stew by substituting some ale or beer for some or all of the stock.  Ale will add a different flavor profile to the stew, but this is your stew, so play!  You could also add some red wine to the mix.  The key here is keeping everything covered with liquid so whether is is pure stock/broth, or a mix of beer or wine, they will all work.  And if beef stew is your thing, don’t miss my rosemary and pomegranate beef stew – to die for!

carrots, potatoes and beef in a pot. Save
  • Add your corn and peas.  Note, you don’t have to thaw them.  You can if you like, but it isn’t necessary.  Also add the cut or sliced mushrooms.  Note, if I have some frozen pearl onions on hand, I’ll add those two.  They aren’t necessary, but I like to add them if I have them.  Your choice. I also add in the remaining teaspoon of thyme and teaspoon of rosemary.  I taste for salt and pepper, and adjust if needed.  Bring the stew back a gentle bubble, then lower the heat.  Let simmer for 1 1/2 – 2 hours until the meat just falls apart and all the veggies are easily pierced with the tip of a knife.
corn and peas added to pot. Save
mushrooms added to stew. Save
  • During this time, you want to be sure everything is covered with liquid, so add  more stock if needed.  I cook this uncovered.  Check your meat at the 1 1/2 hour mark and note it can take another 1/2 hour to 1 hour depending on the thickness of your meat.

PRO TIP

I’ve seen a lot of cooks panic thinking their meat is “tough” or that they’ve “overcooked” the meat.  That is not the case.  You want the low, slow braise to break down the tendons in the meat.  It will break down and fall apart when it is ready, so give it time.  Trust me, let it cook until the meat falls apart. 

pot of Minnesota beef stew. Save
  • Be sure you taste the stew at that 1 1/2 hour mark.  Adjust seasoning if needed (add more salt and pepper).  When the stew is tasting great and the meat is really tender, you want to finish the stew by mixing the cornstarch in a small dish with some of the liquid from the pot.  Stir to combine and then add it back to the stew.  Mix to totally combine and then raise the heat and let the stew come to a bubbling simmer again.  Let it cook several minutes to let the stew thicken.
pot of Minnesota beef stew. Save
  • You are now ready to serve it in bowls and finish with some chopped parsley.  
bowl of Minnesota beef stew. Save

How to serve beef stew

  • Serve with my fluffy popovers with cinnamon butter and herb butter for the total Minnesota experience.  
  • Serve the stew over buttered egg noodles for an even heartier, carb heavy meal!
  • For a fun, casual gathering, serve the stew right in the dutch oven in the middle of the table. Have baskets of popovers or garlic bread on the side.  Let everyone scoop ladles of the stew into bowls and serve themselves.

Frequently Asked Questions: Minnesota Beef Stew

Minnesota beef stew typically features heartier, cold-weather ingredients that reflect the state’s Scandinavian and German heritage. It often includes root vegetables like rutabagas or turnips alongside the standard carrots and potatoes, and may incorporate wild rice as a nod to Minnesota’s state grain. The stew tends to be thicker and more robust to provide warmth during harsh winters, and some recipes include a splash of beer or a bay leaf for depth. Experiment and make it your own.
Chuck roast is the ideal cut for beef stew because it contains enough marbling and connective tissue to become tender and flavorful during long, slow cooking. Cut the meat into 1.5 to 2-inch cubes for optimal texture. Other excellent options include beef round or brisket. Avoid lean cuts like sirloin, as they’ll become tough and dry rather than melt-in-your-mouth tender.
For stovetop cooking, simmer your beef stew for 2 to 3 hours on low heat until the meat is fork-tender. In a slow cooker, cook on low for 7 to 8 hours or on high for 4 to 5 hours. For oven braising at 325 degrees F, plan for 2.5 to 3 hours covered. The key is low, slow heat that breaks down the collagen in the meat into gelatin, creating that signature melt-in-your-mouth texture.
Yes, browning the beef is essential for developing deep, complex flavors through the Maillard reaction. Sear the beef cubes in small batches over medium-high heat until they develop a rich, caramelized crust on multiple sides. This step adds layers of savory flavor that can’t be achieved through simmering alone. Don’t skip this step, and avoid overcrowding the pan, which causes steaming instead of browning.
Watery stew results from too much liquid, not enough thickening agent, or insufficient cooking time. To thicken your stew, toss the beef cubes in flour before browning them, or create a slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water and stirring it into the stew during the last 15 minutes. Alternatively, mash some of the cooked potatoes against the side of the pot to release their starch, or simmer uncovered for the final 30 minutes to reduce excess liquid.
Absolutely. Brown the beef using the sauté function, then add your vegetables, liquid, and seasonings. Pressure cook on high for 35 to 40 minutes with natural release. The pressure cooker significantly reduces cooking time while still producing tender meat and well-developed flavors. If the stew is too thin after cooking, use the sauté function with the lid off to reduce and thicken the liquid.
Traditional Minnesota beef stew includes carrots, potatoes, onions, and celery as the base vegetables. Many Minnesota cooks also add rutabagas or turnips, which reflect Scandinavian culinary traditions. Pearl onions, parsnips, and mushrooms are popular additions. Add heartier vegetables like potatoes and rutabagas early in the cooking process, but wait to add quicker-cooking vegetables like peas or green beans during the last 20 to 30 minutes to prevent them from becoming mushy.
Cut your vegetables into larger, uniform chunks (about 1.5 to 2 inches) so they can withstand long cooking times. Add root vegetables like carrots, potatoes, and turnips at the beginning since they take longer to cook, but hold delicate vegetables like peas, green beans, or zucchini until the last 20 to 30 minutes. Avoid stirring the stew excessively, which can break down the vegetables. If you prefer firmer vegetables throughout, consider adding them in stages based on their cooking times.
Yes, beef stew freezes exceptionally well for up to 3 months. Let the stew cool completely before transferring it to airtight, freezer-safe containers, leaving about an inch of headspace for expansion. For best results, slightly undercook the vegetables if you plan to freeze the stew, as they’ll continue cooking when reheated. Thaw overnight in the refrigerator and reheat gently on the stovetop. In the refrigerator, beef stew will keep for 3 to 4 days in an airtight container.
The secret lies in layering flavors at every step. Brown the beef properly for caramelization, sauté your aromatics until fragrant, deglaze the pan with wine or beer to capture the fond (browned bits), use homemade or high-quality beef stock, and add fresh herbs like thyme and bay leaves. Season throughout the cooking process rather than just at the end, and finish with a splash of Worcestershire sauce and a pat of butter for richness and shine. Finally, let the stew rest for 10 to 15 minutes before serving to allow the flavors to meld together.
bowl of Minnesota beef stew. Save

Did you enjoy this recipe?  If so, please leave a review and rating below.  Did you do anything different in the stew?  I’d love to hear how you made it your own. 

If you like this warm and comforting stew, be sure to try some of my other “comfort” food dishes:

Italian Beans & Cheese

Easy Healthy Turkey Chili

Chicken Diane

Rosemary and Pomegranate Beef Stew

Traditional Irish Lamb Stew

 

Summarize and Save This Content

CHAT GPT CLAUDE GEMINI PERPLEXITY GROK
bowl of Minnesota beef stew.

Minnesota Beef Stew

This is a rich beef stew packed with vegetables and can be served as is or over egg noodles. Great on a cold winter night.
5 from 3 votes
Prep Time 1 hour
Cook Time 3 hours
Total Time 4 hours
Course Dinner
Cuisine General
Servings 10 Served

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients
 
 

  • 2 Lbs. Beef Stew cubes
  • 2 Tbsp. of flour
  • 1 – 2 Tbsp. Olive Oil
  • 2 Chopped Carrots
  • 2 Chopped Celery Stalks
  • 1 Chopped Yellow Onion
  • 3 Chopped Garlic Cloves
  • 1 Lb. Bag of baby carrots
  • 14 Red baby potatoes cut in half
  • 1 Lb. of button mushrooms cut in half
  • 2 Cups of Frozen Corn
  • 1 Cup of Frozen Peas
  • 32 – 48 Oz. of Beef Stock
  • 1 6 Oz. Can of tomato paste
  • 2 Tbsp. Maple Syrup
  • 2 Bay Leaves
  • 1 Tbsp. Dried Thyme (divided)
  • 1 Tbsp. Dried Rosemary – crushed in hand and divided
  • ½ Tbsp. Red Pepper Flakes
  • 2 Tbsp. Cornstarch
  • Salt & Pepper to taste

Instructions
 

  • Sprinkle 2 Tsp. of Salt and 1/2 Tsp. of Pepper on beef and toss beef cubes with flour.
  • Heat 1 Tbsp. olive oil in a large pot or dutch oven on stove. Brown the beef cubes in batches until browned all over. (add olive oil as needed) Remove to a bowl while browning other batches.
  • Once all beef has been browned, add one tbsp. of olive oil and sauté the chopped carrots, celery and onion until soft. Then add chopped garlic and sauté for one minute.
  • Add back the beef and all accumulated juices. Add 32 oz. of stock. Add potatoes and whole carrots. Add can of tomatoes paste and as much stock as is needed to cover everything in pot.
  • Add maple syrup, bay leaves, 2 Tsp. of thyme, 2 Tsp. of rosemary, red pepper flakes and salt and pepper to taste. Stir everything so it is all incorporated.
  • Bring mixture to a bubbling simmer than lower to a low simmer. Add corn and peas and cut mushrooms. I also add the last Tsp. of rosemary and thyme and check for salt and pepper.  Cook for about 1-½ hours.
  • Taste and adjust seasoning to your liking. You may have to add more stock to keep everything covered in liquid.
  • Continue to cook until the meat is super tender. This can be 1/2 – 1 hr. longer depending on the size of the beef cubes. Test meat and vegetables for tenderness and seasoning along the way.
  • Mix the cornstarch with some warm stock from the pot and stir until it is well combined. Add to the stew and allow the stew to bubble and thicken.
  • Serve in big bowls with warm popovers and Cinnamon Honey Butter.
Keyword beef, dinner
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