Hearty Beef and Root Vegetable Stew
Hearty Beef and Root Vegetable Stew
Ingredients
For the Stew
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 1 pound potatoes, peeled and cut into 1-inch cubes (such as Yukon Gold or red potatoes)
- 4 cups beef broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, add the floured beef and brown on all sides. Remove the browned beef to a plate and set aside.
⏱️ 10 min•🌡️ 375
- 3
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min•🌡️ 325
- 4
Stir in the tomato paste, Worcestershire sauce, and dried thyme. Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor.
⏱️ 1 min•🌡️ 325
- 5
Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and add the undrained diced tomatoes and cubed potatoes. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently.
⏱️ 10 min•🌡️ 200
- 6
Continue to simmer for 1 1/2 to 2 hours, or until the beef is fork-tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
⏱️ 120 min•🌡️ 200
- 7
Carefully remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hearty stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef and Root Vegetable Stew
Ingredients
For the Stew
- 1 1/2 pounds beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 2 celery stalks, sliced
- 1 pound potatoes, peeled and cut into 1-inch cubes (such as Yukon Gold or red potatoes)
- 4 cups beef broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the all-purpose flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, add the floured beef and brown on all sides. Remove the browned beef to a plate and set aside.
⏱️ 10 min•🌡️ 375 - 3
Reduce the heat to medium. Add the chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften, about 5 to 7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
⏱️ 8 min•🌡️ 325 - 4
Stir in the tomato paste, Worcestershire sauce, and dried thyme. Cook for 1 minute, stirring constantly, to toast the spices and deepen the flavor.
⏱️ 1 min•🌡️ 325 - 5
Return the browned beef and any accumulated juices to the pot. Pour in the beef broth and add the undrained diced tomatoes and cubed potatoes. Add the bay leaves. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently.
⏱️ 10 min•🌡️ 200 - 6
Continue to simmer for 1 1/2 to 2 hours, or until the beef is fork-tender and the vegetables are cooked through. Stir occasionally to prevent sticking.
⏱️ 120 min•🌡️ 200 - 7
Carefully remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hearty stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min