Hearty Beef Stew with Root Vegetables
Hearty Beef Stew with Root Vegetables
Ingredients
- 2 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 cloves garlic, minced
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 cup red wine, dry
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 pounds potatoes, Yukon Gold or red, peeled and cut into 1 1/2-inch cubes
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. In a large bowl, toss the beef cubes with flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, brown the beef on all sides. Remove browned beef to a plate and set aside.
⏱️ 10 min
- 3
Add the chopped onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.
⏱️ 3 min
- 5
Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Return the browned beef to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Cover the Dutch oven and transfer it to the preheated oven. Braise for 1 1/2 hours.
⏱️ 90 min•🌡️ 325
- 7
Remove the Dutch oven from the oven. Stir in the cubed potatoes. Re-cover and return to the oven for another 1 hour, or until the beef is very tender and the potatoes are cooked through.
⏱️ 60 min•🌡️ 325
- 8
Carefully remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Ladle the hearty beef stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Beef Stew with Root Vegetables
Ingredients
- 2 pounds boneless beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 cloves garlic, minced
- 3 carrots, medium, peeled and cut into 1-inch pieces
- 2 celery stalks, cut into 1-inch pieces
- 1 cup red wine, dry
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 1/2 pounds potatoes, Yukon Gold or red, peeled and cut into 1 1/2-inch cubes
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat oven to 325°F. In a large bowl, toss the beef cubes with flour, kosher salt, and black pepper until evenly coated.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Working in batches if necessary, brown the beef on all sides. Remove browned beef to a plate and set aside.
⏱️ 10 min - 3
Add the chopped onion, carrots, and celery to the Dutch oven. Sauté for 5-7 minutes, or until the vegetables begin to soften. Add minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off slightly.
⏱️ 3 min - 5
Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Return the browned beef to the pot. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Cover the Dutch oven and transfer it to the preheated oven. Braise for 1 1/2 hours.
⏱️ 90 min•🌡️ 325 - 7
Remove the Dutch oven from the oven. Stir in the cubed potatoes. Re-cover and return to the oven for another 1 hour, or until the beef is very tender and the potatoes are cooked through.
⏱️ 60 min•🌡️ 325 - 8
Carefully remove the bay leaves. Taste and adjust seasoning with salt and pepper if needed. Ladle the hearty beef stew into bowls and garnish with fresh chopped parsley before serving.
⏱️ 4 min