Hearty Winter Beef Stew with Root Vegetables

🕒 Prep: 20 min
🔥 Cook: 2 hours
🍽 Serves: 6
★★★★★
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When the temperature starts to drop, there's nothing quite like a steaming bowl of Hearty Winter Beef Stew with Root Vegetables to warm you up. Packed with tender beef and earthy vegetables, this stew is the perfect winter comfort food.

Ingredients for Hearty Winter Beef Stew with Root Vegetables

Beef chuck roast is the star of the show here, offering a good balance of flavor and tenderness when cooked slowly. Olive oil helps to brown the beef, adding a depth of flavor at the outset. Onion and garlic provide a savory base that elevates the entire dish. Using beef broth as the stew's main liquid enhances its richness, while red wine adds a touch of acidity and complexity. Tomato paste thickens the stew and brings a subtle sweetness. Worcestershire sauce is that secret ingredient that rounds out the flavors with a touch of umami. For the veggies, carrots, potatoes, and parsnips not only add heartiness but also absorb the stew's flavors beautifully. Bay leaves and dried thyme offer herbal notes that make the stew aromatic.

Tips & Tricks

  • For extra depth, try browning the beef in small batches to avoid steaming.
  • If you prefer a thicker stew, mash some of the potatoes into the broth.
  • Substitute turnips or sweet potatoes if you can’t find parsnips.

Serving Suggestions

This stew pairs beautifully with a crusty loaf of bread—the perfect tool for mopping up all those rich juices. A simple green salad can add a refreshing contrast to the hearty stew. For a cozy evening, serve alongside a glass of the same red wine used in the recipe.

Frequently Asked Questions

Can I make this stew ahead of time?
Absolutely! The flavors deepen as it sits, making it even better the next day.
Can I freeze the leftovers?
Yes, this stew freezes well. Just be sure to cool it completely before transferring to airtight containers.
What can I use instead of red wine?
Beef broth or grape juice are good non-alcoholic substitutes, though they may alter the flavor slightly.

Hearty Winter Beef Stew with Root Vegetables Recipe Walkthrough

Start by heating the olive oil in a large pot over medium-high heat. You'll want to work in batches to brown the beef cubes so they sear nicely and develop a crust. Once browned, set them aside. In the same pot, toss in the chopped onion and minced garlic. Let them sauté until they’re soft and fragrant.

Next, stir in the tomato paste, Worcestershire sauce, and red wine. Use your spoon to scrape up those browned bits stuck to the bottom of the pot—this is pure flavor gold. Now, return the beef to the pot and pour in the beef broth. Drop in the bay leaves and sprinkle the dried thyme. Bring it all to a gentle boil, then lower the heat to let it simmer for about an hour.

After the beef has had some time to tenderize, add the carrots, potatoes, and parsnips. Let the stew continue to simmer for another 45 minutes, or until the vegetables are fork-tender and the beef is melt-in-your-mouth good. Lastly, season with salt and pepper to taste before serving. Enjoy the delicious aroma as it fills your kitchen!

Why You'll Love This Recipe

  • Rich and savory flavors that deepen with every bite.
  • Easy one-pot meal, making clean-up a breeze.
  • Packed with nutritious root vegetables for a filling meal.
  • Perfect for make-ahead meals and leftovers.

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

Step-by-step 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.

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