Beef Stew Root Vegetables (Printable version)

Tender beef cubes cooked with carrots, parsnips, potatoes, and turnips in a flavorful broth.

# What you'll need:

→ Meats

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

→ Vegetables

02 - 3 large carrots, peeled and cut into 1-inch pieces
03 - 2 parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and cut into 1-inch cubes
05 - 2 medium turnips, peeled and cut into 1-inch cubes
06 - 1 large onion, diced
07 - 3 cloves garlic, minced
08 - 2 celery stalks, sliced

→ Liquids

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

→ Spices & Herbs

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and freshly ground black pepper, to taste

→ For Searing & Thickening

16 - 3 tbsp vegetable oil
17 - 2 tbsp cornstarch or flour (optional, for thickening)

# Directions:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning to brown all sides. Transfer browned beef to a plate.
03 - Add remaining tablespoon oil to the pot. Sauté the onion and celery for 3–4 minutes until softened. Stir in the garlic and cook for 1 minute more.
04 - Add tomato paste and cook for another minute, stirring well to incorporate.
05 - Pour in the red wine and use a wooden spoon to scrape up browned bits from the bottom. Simmer for 2 minutes.
06 - Return the beef to the pot. Add the broth, bay leaves, thyme, rosemary, carrots, parsnips, potatoes, and turnips. Stir to combine.
07 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until the beef and vegetables are tender.
08 - If desired, mix cornstarch or flour with 2 tbsp water to make a slurry. Stir into the stew and simmer uncovered for 5–10 minutes to thicken.
09 - Remove bay leaves, adjust seasoning with salt and pepper, and serve hot.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, melting apart with just a gentle nudge from your spoon
  • Root vegetables soak up all that wine-infused broth, becoming sweet and savory in equal measure
  • This stew tastes even better the next day, making it the gift that keeps on giving
02 -
  • Crowding the pot while searing the beef will trap steam and prevent browning, so work in batches without rushing
  • Simmering too aggressively will make the beef tough, so keep the heat low and gentle
  • The stew needs at least an hour and a half to develop proper flavor, but two hours is even better
03 -
  • Make this a day ahead and refrigerate overnight, the flavors will concentrate and any fat will solidify on top for easy removal
  • Season conservatively during cooking since the liquid reduces and concentrates salt over time

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