High Plains Beef Stew

High Plains Beef Stew

Chuck Roast
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3.5 Hours
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Here at Lazy T Ranch, we reckon that a hearty stew is the heart and soul of any cowboy’s kitchen. Our High Plains Beef Stew is slow-cooked to perfection, marrying the robust flavors of our premium dry-aged beef with the earthy tones of root vegetables and a broth that’s rich enough to tell tales of its own. It’s a dish that’s meant to warm you from the inside out after a long day under the wide Wyoming sky.


High Plains Beef Stew Ingredients:

  • 2 lbs Lazy T Ranch chuck roast, cut into 1-inch pieces
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 3 carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 3 potatoes, peeled and cut into chunks
  • Fresh parsley, chopped (for garnish)


How to Cook High Plains Beef Stew:

  1. Season the chuck roast pieces generously with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef and set aside.
  2. In the same pot, add the onion and cook until soft. Add the garlic and cook for an additional minute. Sprinkle the flour over the onion and garlic, stirring to cook the flour for about 2 minutes.
  3. Slowly add the beef broth, stirring constantly. Add the tomato paste, smoked paprika, thyme, bay leaves, and the browned beef back into the pot. Bring to a simmer, then reduce the heat to low. Cover and cook for 2 hours.
  4. Add the carrots, parsnips, and potatoes to the pot. Cover and continue to cook for another hour, or until the vegetables and beef are tender. Remove the bay leaves and season with salt and pepper to taste. Garnish with fresh parsley before serving.

Find Dry-aged Chuck Roast in these Beef Boxes by Lazy T:

50% off any beef box - CODE: factorymiscuts
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