Beef stew root vegetables herbs (Printable version)

Tender beef and root vegetables simmered with fragrant herbs for a warm, satisfying dish.

# What you'll need:

→ Meats

01 - 2.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, diced
03 - 3 cloves garlic, minced
04 - 3 carrots, peeled and sliced into thick rounds
05 - 2 parsnips, peeled and sliced
06 - 2 medium potatoes, peeled and cut into chunks
07 - 1 small rutabaga, peeled and diced
08 - 2 stalks celery, chopped

→ Liquids

09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 4 cups beef stock

→ Herbs & Spices

12 - 2 bay leaves
13 - 3-4 sprigs fresh thyme or 1 teaspoon dried thyme
14 - 2 sprigs fresh rosemary or 1/2 teaspoon dried rosemary
15 - 1 teaspoon salt, plus more to taste
16 - 1/2 teaspoon black pepper

→ Fats & Thickeners

17 - 3 tablespoons olive oil
18 - 2 tablespoons cornstarch, optional for thickening
19 - 2 tablespoons cold water, if using cornstarch

# Directions:

01 - Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper, coating all sides evenly.
02 - Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, being careful not to overcrowd the pan. Sear each batch until deeply browned on all sides, approximately 3-4 minutes per batch. Transfer browned beef to a plate and set aside.
03 - Add the remaining 1 tablespoon olive oil to the pot. Sauté onions and celery until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Stir in tomato paste and cook for another minute until it darkens slightly and becomes fragrant. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce slightly and concentrate flavors.
05 - Return the browned beef and any accumulated juices to the pot. Add carrots, parsnips, potatoes, and rutabaga. Pour in the beef stock and add bay leaves, thyme, and rosemary. Stir to combine all ingredients.
06 - Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for 2 to 2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through. The stew should bubble gently throughout cooking.
07 - For a thicker consistency, mix cornstarch with cold water in a small bowl to create a smooth slurry. Stir the slurry into the stew and simmer uncovered for 5-10 minutes, stirring occasionally, until the desired thickness is reached.
08 - Remove and discard bay leaves and herb stems. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot in warmed bowls, garnished with fresh thyme or rosemary if desired.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after hours of slow cooking, melting apart with just a fork
  • Root vegetables soak up all that savory wine and herb goodness, turning into little flavor bombs
  • Leftovers taste even better the next day, if they survive that long
02 -
  • Overcrowding the pan while searing will steam the meat instead of browning it, so work in batches
  • The alcohol in the wine completely cooks off, leaving behind just the complex flavor
  • Let the stew rest for 10 minutes before serving to let the sauce thicken slightly
03 -
  • Make this a day ahead and refrigerate overnight, then skim off any solidified fat before reheating
  • Freeze individual portions for those nights when you need comfort food without the effort

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