Beef Stew with Root Vegetables
Tender chunks of beef and hearty root vegetables simmered in a rich, savory broth. This classic comfort food is perfect for a chilly evening, slow-cooked to perfection for deep, satisfying flavor.
For 6 servings
7 steps. 165 minutes total.
- 1
Step 1
- a.Prepare and Season the Beef
- b.Pat the beef cubes completely dry with paper towels. This is crucial for getting a good sear.
- c.In a large bowl, whisk together the all-purpose flour, 1.5 tsp salt, and 1 tsp black pepper.
- d.Add the beef cubes to the flour mixture and toss until every piece is lightly and evenly coated.
- 2
Step 2
- a.Sear the Beef
- b.Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat until the butter is melted and shimmering.
- c.Working in two batches to avoid overcrowding the pot, add the beef in a single layer.
- d.Sear for 3-4 minutes per side, until a deep brown crust forms. The beef will not be cooked through.
- e.Using a slotted spoon, transfer the seared beef to a plate and set aside.
- 3
Step 3
- a.Sauté Vegetables and Aromatics
- b.Reduce the heat to medium and add the chopped onion, carrots, celery, and parsnips to the pot.
- c.Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent.
- d.Add the minced garlic and cook for one more minute until fragrant, stirring constantly.
- 4
Step 4
- a.Build the Flavor Base
- b.Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize and darken slightly.
- c.Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom.
- d.Bring to a simmer and cook for 3-5 minutes, until the wine has reduced by about half.
- e.Stir in the beef broth, Worcestershire sauce, dried thyme, and bay leaves.
- 5
Step 5
- a.First Simmer
- b.Return the seared beef and any accumulated juices from the plate back into the pot.
- c.Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 90 minutes. Stir occasionally to prevent sticking.
- 6
Step 6
- a.Add Potatoes and Final Simmer
- b.Uncover the pot and stir in the potato chunks.
- c.Replace the cover and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the potatoes are fully cooked.
- d.If the stew is too thin, you can let it simmer uncovered for the last 15 minutes to thicken.
- 7
Step 7
- a.Final Touches and Serving
- b.Remove the pot from the heat. Carefully fish out and discard the bay leaves.
- c.Taste the stew and adjust the seasoning with more salt and pepper if necessary.
- d.Ladle the hot stew into bowls, garnish generously with fresh parsley, and serve with crusty bread for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, do not skip browning the beef. The caramelized crust (Maillard reaction) adds a deep, savory flavor that is essential to the stew.
- 2Cut your vegetables into large, uniform chunks. This prevents them from turning to mush during the long cooking time.
- 3A heavy-bottomed Dutch oven is the ideal pot for this recipe as it distributes heat evenly and retains it well, perfect for slow simmering.
- 4The stew's flavor deepens overnight. It's an excellent make-ahead meal and tastes even better the next day.
- 5Choose the right cut of beef. Chuck roast is ideal because its fat and collagen break down during slow cooking, resulting in incredibly tender meat.
- 6If your stew isn't as thick as you'd like, make a slurry of 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir it in during the last 10 minutes of cooking and simmer until thickened.
Adapt it for your goals.
Herbaceous Twist
Add a sprig of fresh rosemary along with the bay leaves for a more aromatic, woodsy flavor. Remove the sprig before serving.
Vegetable SwapVegetable Swap
Feel free to substitute other root vegetables like rutabaga or sweet potatoes. You can also add 8 oz of cremini mushrooms (halved) with the onions, or stir in a cup of frozen peas in the last 10 minutes of cooking.
Beer Braised StewBeer-Braised Stew
For a different flavor profile, replace the red wine with a dark beer like a stout or porter. This will give the stew a richer, maltier taste.
Spicy KickSpicy Kick
Add 1/2 teaspoon of red pepper flakes along with the garlic to give the stew a gentle, warming heat.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, immune function, and building tissues.
Rich in Iron
This stew provides a significant amount of heme iron from the beef, which is more easily absorbed by the body than plant-based iron. Iron is crucial for creating red blood cells and preventing anemia.
Packed with Vitamins and Minerals
The variety of root vegetables like carrots, parsnips, and onions supplies essential nutrients such as Vitamin A for vision, Vitamin C for immunity, and potassium for heart health.
High in Fiber
The root vegetables and potatoes contribute dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps regulate blood sugar levels.
Frequently asked questions
A 1.5-cup serving of this beef stew contains approximately 550-650 calories, depending on the leanness of the beef and specific ingredients used. It's a hearty, calorie-dense meal perfect for a cold day.