Hearty Root Vegetable Beef Stew

Name: Hearty Root Vegetable Beef Stew
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tbsp olive oil; 1 large onion, chopped; 3 cloves garlic, minced; 3 large carrots, sliced; 2 parsnips, sliced; 2 potatoes, diced; 2 cups beef broth; 1 cup red wine; 2 tbsp tomato paste; 1 tsp dried thyme; 1 bay leaf; Salt and pepper to taste; 2 tbsp fresh parsley, chopped

🕒 Prep: 15 min

🔥 Cook: 2 hours

🍽 Serves: 4

★★★★★

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There's something incredibly comforting about a bowl of steaming beef stew, especially when it's packed with hearty root vegetables. This recipe is perfect for those chilly evenings when you need something that warms you from the inside out.

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Ingredients for Hearty Root Vegetable Beef Stew

Beef chuck is the star of this dish, providing a tender and flavorful base once cooked slowly. Olive oil helps to brown the beef, adding a rich depth of flavor. Onion and garlic create a fragrant, savory foundation. Carrots, parsnips, and potatoes offer a mix of sweetness and heartiness, absorbing the stew's rich flavors. Beef broth and red wine create a deep, savory sauce that ties everything together. Tomato paste adds a hint of acidity and richness, while dried thyme and a bay leaf introduce aromatic notes. Finally, a sprinkle of fresh parsley brightens the dish before serving.

Tips & Tricks

For deeper flavor, let the stew sit overnight in the fridge. It tastes even better the next day.
If you don't have red wine, you can substitute it with extra beef broth, though the wine adds a lovely complexity.
For a thicker stew, remove the lid for the last 20 minutes of cooking to let it reduce.

Serving Suggestions

This stew pairs wonderfully with a crusty baguette or a side of buttery mashed potatoes. A simple green salad can add a refreshing contrast to the richness of the stew. A glass of the same red wine used in the recipe makes for a delightful pairing.

Frequently Asked Questions

Can I use a different cut of beef?: Yes, other cuts like brisket or short rib can work, but cooking times may vary.
Is there a substitute for parsnips?: Absolutely, you can use more carrots or even turnips if parsnips aren't available.
Can I make this stew in a slow cooker?: Yes, after browning the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6-8 hours.

Hearty Root Vegetable Beef Stew Recipe Walkthrough

Start by heating the olive oil in a large pot over medium-high heat. Once shimmering, add your beef cubes, seasoning them generously with salt and pepper. Let them brown on all sides, which should take about 5-7 minutes. This step is crucial for building flavor, so don't rush it. Once browned, remove the beef and set it aside.

In the same pot, toss in the onions and garlic. Sauté these until they turn translucent, which should take about 3-5 minutes. This helps them release their natural sweetness. Next, add in the carrots, parsnips, and potatoes. Let them cook for about 5 minutes, stirring occasionally.

Return the beef to the pot, then pour in the beef broth and red wine. Stir in the tomato paste until it's well combined. Add the thyme and bay leaf, give it all a good stir, and bring the pot to a gentle simmer. Cover the pot, reduce the heat to low, and let it cook for 1.5 to 2 hours. You'll know it's ready when the beef is tender and the flavors have melded beautifully.

Before serving, taste and adjust the seasoning with salt and pepper. Don't forget to remove the bay leaf! Serve the stew in bowls, garnishing each with a sprinkle of fresh parsley.

Why You'll Love This Recipe

Rich and flavorful with layers of taste that develop over time.
Uses simple, wholesome ingredients you might already have at home.
Perfect as a make-ahead meal that tastes even better the next day.
Freezes well for future meals, making it a great batch-cooking option.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

3 large carrots, sliced

2 parsnips, sliced

2 potatoes, diced

2 cups beef broth

1 cup red wine

2 tbsp tomato paste

1 tsp dried thyme

1 bay leaf

Salt and pepper to taste

2 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium-high heat.

2. Add beef cubes, season with salt and pepper, and brown on all sides.

3. Remove beef and set aside.

4. In the same pot, add onions and garlic, sauté until translucent.

5. Stir in carrots, parsnips, and potatoes, cook for 5 minutes.

6. Return beef to pot, add beef broth, red wine, and tomato paste.

7. Add thyme and bay leaf, stir to combine.

8. Bring to a simmer, reduce heat, cover, and cook for 1.5 to 2 hours until beef is tender.