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This dish freezes well and tastes even better on days two and three. I also like to serve a bowl of buttered egg noodles on the side. Often, I make this dish healthier by cutting the meat back to 1 lb. and doubling the veggies. Keep in mind, that a hearty stew can handle any vegetables you have on hand. So don’t be shy, add green beans, squash, etc.
So, why do I call it Minnesota Beef Stew? I lived in Minnesota for six years and found this great local restaurant with a roaring fireplace; dark, intimate booths and a rustic bar with cow hide covered stools. (The restaurant is no longer there otherwise, I’d share!) Their specialty was beef stew and popovers. I fell in love with the place and recreated this recipe to give me that “Minnesota Vibe”.
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. Make up a batch and enjoy!
If you like this warm and comforting stew, be sure to try some of my other “comfort” food dishes like my Italian Beans & Cheese casserole, Easy Healthy Turkey Chili or my Chicken Diane (This one has been in rotation for 20 years!!!)
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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Nutrition
Calories: 28calCarbohydrates: 5gProtein: 0.2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 82mgPotassium: 23mgFiber: 0.4gSugar: 2gVitamin A: 238IUVitamin C: 0.01mgCalcium: 8mgIron: 0.2mg
Tried this recipe?Let us know how it was!
