Entree: United States – Rocky Mountain United States (Utah) – Mormon Pioneer Stew

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (14 g) unsalted butter
- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 1/4 cup (30 g) all-purpose flour, for dredging
- 2 medium onions, about 12 oz (340 g), coarsely chopped
- 1 lb (450 g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) low-sodium beef broth
- 1 cup (240 ml) water (add more if needed to cover)
- 2 bay leaves
- 1 tsp (1 g) dried thyme (or 1 tbsp fresh thyme leaves)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) apple cider vinegar or red wine vinegar (optional, to brighten flavor)
- 1 tbsp (8 g) chopped fresh parsley for garnish (optional)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional slurry for thickening)

Instructions

Short Description:
A hearty, simple beef stew of the Utah pioneers, made with browned beef, chunky potatoes, carrots, and onions simmered in a savory beef broth until meltingly tender. Designed as a nourishing one-pot main course that feeds a family after a long day of work on the frontier.

Regional Notes:
This Rocky Mountain/Utah version emphasizes plain, storable staples—beef, potatoes, carrots, and onions—reflecting ingredients available to early Mormon settlers. Unlike richer city stews, it is straightforward and filling, with a clear beef broth and modest seasoning suited to frontier kitchens.

1. Pat the beef cubes dry with paper towels. Place the 1/4 cup (30 g) flour in a shallow bowl or plate and lightly dredge the beef, shaking off excess.
2. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering. Working in batches to avoid crowding, brown the beef cubes on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate and set aside.
3. Reduce heat to medium and add the butter to the pot. Add the chopped onions and cook, stirring, until softened and beginning to color, about 6–8 minutes. Scrape up any browned bits from the bottom of the pot.
4. Return all beef to the pot with the onions. Add the carrots and potatoes, stirring to combine.
5. Pour in the beef broth and 1 cup (240 ml) water (add more water later if needed so ingredients are mostly covered). Add the bay leaves, thyme, 1 1/2 tsp (8 g) kosher salt, and 1/2 tsp (1 g) black pepper.
6. Bring the stew to a gentle simmer over medium heat. Reduce heat to low, cover partially with a lid (leave a small gap) and simmer gently until the beef and vegetables are tender, about 1 hour 15 minutes to 1 hour 45 minutes. Stir occasionally and skim any excess fat from the surface.
7. When beef is fork-tender and vegetables are cooked through, remove the bay leaves. If you prefer a slightly thicker broth, stir the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) until smooth, then slowly whisk it into the simmering stew and cook 3–5 minutes until the broth thickens. (Alternatively, mash a few potato pieces against the side of the pot to thicken naturally.)
8. Stir in the 1 tbsp (15 ml) vinegar, if using, and adjust seasoning with additional salt and pepper to taste.
9. Ladle the stew into bowls, garnish with chopped parsley if desired, and serve hot with hearty bread or biscuits for a complete pioneer-style meal.