Beef Stew Root Vegetables (Printable version)

Tender beef and earthy root vegetables simmered in a rich, savory broth for a hearty main dish.

# What you'll need:

→ Meats

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and cubed
05 - 1 large onion, diced
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced
08 - 1 small turnip, peeled and cubed
09 - 1 small rutabaga, peeled and cubed (optional)

→ Liquids

10 - 4 cups beef stock
11 - 1 cup dry red wine
12 - 2 tbsp tomato paste

→ Spices & Herbs

13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - Salt and freshly ground black pepper, to taste

→ Other

17 - 2 tbsp vegetable oil
18 - 2 tbsp cornstarch (optional, for thickening)
19 - 2 tbsp cold water (if using cornstarch)

# Directions:

01 - Pat beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, turning to sear all sides (about 5 minutes per batch). Transfer browned beef to a plate.
03 - In the same pot, add onion and celery. Cook for 3–4 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in tomato paste and cook for 1 minute, then add red wine. Scrape up browned bits from the bottom of the pot.
05 - Return beef and juices to the pot. Add beef stock, bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
06 - Add carrots, parsnips, potatoes, turnip, and rutabaga (if using). Stir well. Cover and continue simmering for 45–60 minutes, or until beef and vegetables are fork-tender.
07 - For a thicker stew, mix cornstarch and cold water in a small bowl until smooth. Stir into stew and simmer uncovered for 5–10 minutes until thickened.
08 - Remove bay leaves. Taste and adjust seasoning as needed.
09 - Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any fancy techniques, just patient simmering
  • Root vegetables absorb the savory broth and taste even better than the meat itself
  • It is one of those rare dishes that actually improves overnight
02 -
  • Crowding the pot while searing beef will lower the temperature and prevent proper browning
  • The stew tastes significantly better after resting in the refrigerator overnight
  • Rutabaga needs extra time to soften, so cut it slightly smaller than other vegetables
03 -
  • Deglazing with wine captures all the flavorful browned bits from searing
  • Use a wooden spoon to scrape the pot bottom and release those caramelized juices

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