Rustic Beef and Root Vegetable Stew
Rustic Beef and Root Vegetable Stew
Ingredients
For the Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 1/2 pounds potatoes, Yukon Gold or red, peeled and cut into 1 1/2-inch chunks
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
For Thickening (Optional)
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
Instructions
- 1
Pat the beef chuck roast dry with paper towels and season generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides 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, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the minced garlic, tomato paste, and dried thyme. Cook for another 1 minute, stirring constantly, until fragrant.
⏱️ 1 min
- 5
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Return the browned beef to the pot, along with the Worcestershire sauce and bay leaves. Bring the liquid to a gentle simmer.
⏱️ 5 min
- 6
Reduce the heat to low, cover the pot, and let the stew simmer for 1 1/2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min
- 7
Add the cut potatoes to the pot. Increase the heat slightly to bring it back to a gentle simmer, then cover and cook for another 30-40 minutes, or until the potatoes are fork-tender.
⏱️ 40 min
- 8
If you prefer a thicker stew, whisk together the all-purpose flour and cold water in a small bowl until smooth to create a slurry. Stir the slurry into the simmering stew and cook for 2-3 minutes, stirring, until the stew thickens to your desired consistency.
⏱️ 3 min
- 9
Remove the bay leaves. Taste the stew and adjust seasoning with the remaining salt and black pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Rustic Beef and Root Vegetable Stew
Ingredients
For the Stew
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic, cloves, minced
- 3 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 1/2 pounds potatoes, Yukon Gold or red, peeled and cut into 1 1/2-inch chunks
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
For Thickening (Optional)
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
Instructions
- 1
Pat the beef chuck roast dry with paper towels and season generously with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides 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, carrots, and celery to the pot. Sauté, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the minced garlic, tomato paste, and dried thyme. Cook for another 1 minute, stirring constantly, until fragrant.
⏱️ 1 min - 5
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and loosen any browned bits. Return the browned beef to the pot, along with the Worcestershire sauce and bay leaves. Bring the liquid to a gentle simmer.
⏱️ 5 min - 6
Reduce the heat to low, cover the pot, and let the stew simmer for 1 1/2 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 90 min - 7
Add the cut potatoes to the pot. Increase the heat slightly to bring it back to a gentle simmer, then cover and cook for another 30-40 minutes, or until the potatoes are fork-tender.
⏱️ 40 min - 8
If you prefer a thicker stew, whisk together the all-purpose flour and cold water in a small bowl until smooth to create a slurry. Stir the slurry into the simmering stew and cook for 2-3 minutes, stirring, until the stew thickens to your desired consistency.
⏱️ 3 min - 9
Remove the bay leaves. Taste the stew and adjust seasoning with the remaining salt and black pepper as needed. Ladle the hot stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 4 min