Slow-cooked Beef Stew with Root Vegetables
Slow-cooked Beef Stew with Root Vegetables
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Aromatics and Vegetables
- 1 yellow onion, chopped
- 2 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
For the Liquid and Seasoning
- 1 cup dry red wine, such as Cabernet Sauvignon (optional)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3 fresh thyme sprigs
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.
⏱️ 5 min•🌡️ 325
- 2
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 2-3 minutes per batch. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
If using, pour in the dry red wine and deglaze the pot, scraping up any remaining browned bits. Let the wine simmer for 2-3 minutes until slightly reduced. Stir in the beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Return the browned beef to the Dutch oven. Add the bay leaves and fresh thyme sprigs. Stir to combine. Cover the Dutch oven with its lid and transfer it to the preheated oven.
⏱️ 2 min•🌡️ 325
- 6
Bake for 2 hours, stirring occasionally, until the beef is starting to become tender.
⏱️ 120 min•🌡️ 325
- 7
Remove the Dutch oven from the oven. Stir in the cut Yukon Gold potatoes and parsnips. Re-cover and return to the oven. Continue to bake for another 1 hour and 30 minutes, or until the beef and vegetables are fork-tender.
⏱️ 90 min•🌡️ 325
- 8
Carefully remove the bay leaves and thyme sprigs from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow-cooked Beef Stew with Root Vegetables
Ingredients
For the Beef
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
For the Aromatics and Vegetables
- 1 yellow onion, chopped
- 2 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 3 garlic cloves, minced
- 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
For the Liquid and Seasoning
- 1 cup dry red wine, such as Cabernet Sauvignon (optional)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3 fresh thyme sprigs
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 325°F. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until evenly coated.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef on all sides, about 2-3 minutes per batch. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce heat to medium. Add the chopped yellow onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
If using, pour in the dry red wine and deglaze the pot, scraping up any remaining browned bits. Let the wine simmer for 2-3 minutes until slightly reduced. Stir in the beef broth, tomato paste, and Worcestershire sauce. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Return the browned beef to the Dutch oven. Add the bay leaves and fresh thyme sprigs. Stir to combine. Cover the Dutch oven with its lid and transfer it to the preheated oven.
⏱️ 2 min•🌡️ 325 - 6
Bake for 2 hours, stirring occasionally, until the beef is starting to become tender.
⏱️ 120 min•🌡️ 325 - 7
Remove the Dutch oven from the oven. Stir in the cut Yukon Gold potatoes and parsnips. Re-cover and return to the oven. Continue to bake for another 1 hour and 30 minutes, or until the beef and vegetables are fork-tender.
⏱️ 90 min•🌡️ 325 - 8
Carefully remove the bay leaves and thyme sprigs from the stew. Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 5 min