Rustic Beef and Root Vegetable Stew
Rustic Beef and Root Vegetable Stew
Ingredients
For the Stew
- 1 1/2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 pound potatoes, peeled and cut into 1 1/2-inch cubes (Yukon Gold or red potatoes work well)
- 2 parsnips, peeled and cut into 1-inch pieces (optional)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Thickening (Optional)
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with 1 teaspoon of salt and 1/2 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. Do not overcrowd the pot. Remove the browned beef and set aside.
⏱️ 10 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in a splash of beef broth (about 1/4 cup) and scrape up any browned bits from the bottom of the pot with a wooden spoon.
⏱️ 3 min
- 5
Return the beef to the pot. Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture 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, stirring occasionally, to allow the beef to tenderize.
⏱️ 90 min
- 7
Add the cubed potatoes and parsnips (if using) to the pot. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the vegetables and beef are fork-tender.
⏱️ 60 min
- 8
If you prefer a thicker stew, in a small bowl, whisk together the all-purpose flour and cold water until a smooth slurry forms. Stir the slurry into the simmering stew and cook for 5-10 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
⏱️ 10 min
- 9
Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min
- 10
Ladle the rustic beef and root vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Rustic Beef and Root Vegetable Stew
Ingredients
For the Stew
- 1 1/2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 pound potatoes, peeled and cut into 1 1/2-inch cubes (Yukon Gold or red potatoes work well)
- 2 parsnips, peeled and cut into 1-inch pieces (optional)
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Thickening (Optional)
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Pat the beef cubes dry with paper towels and season generously with 1 teaspoon of salt and 1/2 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. Do not overcrowd the pot. Remove the browned beef and set aside.
⏱️ 10 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in a splash of beef broth (about 1/4 cup) and scrape up any browned bits from the bottom of the pot with a wooden spoon.
⏱️ 3 min - 5
Return the beef to the pot. Add the remaining beef broth, Worcestershire sauce, dried thyme, and bay leaves. Bring the mixture 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, stirring occasionally, to allow the beef to tenderize.
⏱️ 90 min - 7
Add the cubed potatoes and parsnips (if using) to the pot. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the vegetables and beef are fork-tender.
⏱️ 60 min - 8
If you prefer a thicker stew, in a small bowl, whisk together the all-purpose flour and cold water until a smooth slurry forms. Stir the slurry into the simmering stew and cook for 5-10 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
⏱️ 10 min - 9
Remove and discard the bay leaves. Taste the stew and adjust seasoning with additional salt and pepper if needed.
⏱️ 2 min - 10
Ladle the rustic beef and root vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min