Hearty Winter Beef Stew with Root Vegetables
Indulge in this savory and hearty beef stew made with tender chunks of beef and a medley of root vegetables. Perfect for a cozy winter meal, this stew is rich in flavor and easy to prepare, making it a comforting favorite for family dinners.
Prep time: 20 minutesCook time: 2 hoursServes: 6
Ingredients
2 lbs beef chuck roast, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup red wine
2 tbsp tomato paste
2 tsp Worcestershire sauce
1 lb carrots, peeled and sliced
1 lb potatoes, peeled and diced
1/2 lb parsnips, peeled and sliced
2 bay leaves
1 tsp dried thyme
Salt and pepper to taste
Instructions
1. Heat olive oil in a large pot over medium-high heat and brown beef cubes in batches, removing them once browned.
2. In the same pot, add chopped onion and garlic, sauté until soft.
3. Stir in tomato paste, Worcestershire sauce, and red wine, scraping up any browned bits from the bottom of the pot.
4. Return beef to the pot, add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer for 1 hour.
5. Add carrots, potatoes, and parsnips to the pot. Continue to simmer for another 45 minutes or until vegetables and beef are tender.
6. Season with salt and pepper to taste before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat on the stove over medium heat until warmed through, or microwave on high in a microwave-safe dish until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
