Beef Stew Root Vegetables (Printable version)

Tender beef braised with root vegetables and aromatic herbs, creating a rich and comforting 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 diced
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 small rutabaga or turnip, peeled and diced

→ Liquids

09 - 4 cups beef broth
10 - 1 cup dry red wine
11 - 2 tbsp tomato paste

→ Herbs & Spices

12 - 2 tsp salt
13 - 1 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - 1/4 cup fresh parsley, chopped

→ Additional

18 - 3 tbsp olive oil
19 - 2 tbsp cornstarch

# Directions:

01 - Pat the beef cubes dry with paper towels. Season thoroughly with salt and pepper.
02 - In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches for 3–4 minutes per side until caramelized. Transfer browned beef to a plate.
03 - Add the remaining 1 tablespoon olive oil to the pot. Sauté the onion, carrots, parsnips, celery, and rutabaga for 5 minutes, stirring occasionally. Add garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen the flavor.
05 - Return the beef to the pot. Pour in the red wine, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
06 - Add beef broth, bay leaves, thyme, and rosemary. Bring to a gentle simmer.
07 - Reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
08 - Add potatoes and continue simmering, covered, for 30 minutes until vegetables and beef are fork-tender.
09 - For a thicker consistency, mix cornstarch with 2 tablespoons cold water, then stir into the stew. Simmer uncovered for 5–10 minutes until thickened.
10 - Remove bay leaves. Stir in fresh parsley. Adjust seasoning if needed. Serve hot, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • This stew gets better overnight, making it the perfect make-ahead meal for busy weeks
  • The combination of root vegetables creates natural sweetness that balances the rich beef
02 -
  • Dont skip the searing step. Those browned bits are the difference between a good stew and a great one
  • The stew will taste even better the next day as the flavors continue to meld together
03 -
  • Cut your vegetables into similar sizes so they cook evenly
  • Let the stew rest for 15 minutes before serving. It helps the flavors settle

Return