Hearty Beef Stew with Root Vegetables
Hearty 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 kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Vegetables & Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 1/2 pounds potatoes, peeled and cut into 1 1/2-inch cubes (e.g., Yukon Gold or red potatoes)
For the Liquid & Seasoning
- 2 tablespoons tomato paste
- 1 cup dry red wine, optional, can substitute with more beef broth
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 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. Brown the beef in batches, about 3 to 4 minutes per side, until a deep crust forms. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min
- 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
⏱️ 2 min
- 5
Pour in the dry red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2 to 3 minutes, allowing the alcohol to cook off.
⏱️ 3 min
- 6
Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour 30 minutes, or until the beef is very tender.
⏱️ 90 min
- 7
Add the carrots, celery, parsnips, and potatoes to the pot. Stir gently. Increase heat to bring back to a simmer, then reduce heat to low, cover, and continue to cook for another 45 to 60 minutes, or until the vegetables are tender.
⏱️ 60 min
- 8
Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty 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 kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Vegetables & Aromatics
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 2 parsnips, peeled and cut into 1-inch pieces
- 1 1/2 pounds potatoes, peeled and cut into 1 1/2-inch cubes (e.g., Yukon Gold or red potatoes)
For the Liquid & Seasoning
- 2 tablespoons tomato paste
- 1 cup dry red wine, optional, can substitute with more beef broth
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 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. Brown the beef in batches, about 3 to 4 minutes per side, until a deep crust forms. Do not overcrowd the pot. Remove the browned beef to a plate and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min - 4
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
⏱️ 2 min - 5
Pour in the dry red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2 to 3 minutes, allowing the alcohol to cook off.
⏱️ 3 min - 6
Return the browned beef to the pot. Add the beef broth, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour 30 minutes, or until the beef is very tender.
⏱️ 90 min - 7
Add the carrots, celery, parsnips, and potatoes to the pot. Stir gently. Increase heat to bring back to a simmer, then reduce heat to low, cover, and continue to cook for another 45 to 60 minutes, or until the vegetables are tender.
⏱️ 60 min - 8
Remove the bay leaf. Taste and adjust seasoning as needed. Ladle the stew into bowls, garnish with fresh parsley, and serve hot.
⏱️ 2 min