Herb-Infused Root Vegetable Beef Stew

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
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This Herb-Infused Root Vegetable Beef Stew is a hearty, comforting dish that brings the earthy flavors of root vegetables together with tender beef and aromatic herbs. Perfect for chilly evenings, it's a wholesome meal that warms you from the inside out.

Ingredients for Herb-Infused Root Vegetable Beef Stew

Beef chuck is the star of the show, providing that hearty, meaty flavor and tender texture. Olive oil helps to brown the beef, adding a nice depth of flavor to the stew. Onion and garlic bring an aromatic base, enhancing the savory profile. Beef broth and water create the stew’s deliciously rich liquid base. The use of carrots, parsnips, potatoes, and turnip not only adds a wonderful variety of textures but also infuses the stew with natural sweetness and earthy notes. Tomato paste provides a subtle tang and depth, while bay leaf, thyme, and rosemary infuse the stew with herbal warmth. Lastly, salt and pepper are essential for seasoning, and a touch of flour can be used to thicken the stew to your liking.

Tips & Tricks

  • Browning the beef properly is crucial for flavor. Don't overcrowd the pot; work in batches if needed.
  • If you like a thicker stew, don't skip the flour step. It adds a lovely body to the dish.
  • Use fresh herbs if you have them; they make a noticeable difference.

Serving Suggestions

This stew pairs wonderfully with a crusty loaf of bread, perfect for soaking up all the delicious broth. For a lighter side, consider a simple green salad with a tangy vinaigrette to balance the stew's richness.

Frequently Asked Questions

Can I use different vegetables?
Absolutely! Feel free to use whatever root vegetables you have on hand.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Can I make this in a slow cooker?
Yes, after browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours.

Herb-Infused Root Vegetable Beef Stew Recipe Walkthrough

Start by heating up a tablespoon of olive oil in a large pot over medium heat. Once it's shimmering, add the beef cubes. You’ll want to brown them on all sides to lock in the flavor. Don't rush this step; you're building the stew's foundation here. Once browned, remove the beef and set it aside for later.

In the same pot, toss in the diced onion and minced garlic. Let them sauté until the onion turns translucent and the garlic is fragrant. This should take just a few minutes. Stir in the tomato paste and let it cook for about two minutes to get rid of any raw taste and to deepen its flavor.

Return the beef to the pot, and pour in the beef broth and water. Toss in the bay leaf, thyme, and rosemary. Bring everything to a simmer, then reduce the heat, cover the pot, and let it cook for about an hour and a half. This is where the magic happens — the beef gets tender, and the flavors meld beautifully.

After the beef has simmered, add the carrots, parsnips, potatoes, and turnip. Let them cook uncovered for another 30 minutes, or until the vegetables are tender. If you prefer a thicker stew, mix two tablespoons of flour with a little water to form a slurry, then stir it into the stew.

Before serving, taste the stew and adjust the seasoning with salt and pepper to suit your preference. Enjoy the hearty, comforting flavors!

Why You'll Love This Recipe

  • Rich and savory with layers of flavor from fresh herbs and root vegetables.
  • Easy to make with simple ingredients you probably already have on hand.
  • Versatile and forgiving — perfect for home cooks at any experience level.
  • Ideal for batch cooking; leftovers taste even better the next day.

Ingredients

2 lbs beef chuck, cubed
1 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
2 cups water
2 carrots, sliced
2 parsnips, sliced
3 potatoes, cubed
1 turnip, cubed
2 tbsp tomato paste
1 bay leaf
1 tsp thyme
1 tsp rosemary
Salt and pepper to taste
2 tbsp flour (optional for thickening)

Step-by-step Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add the beef cubes and brown on all sides.
3. Remove the beef and set aside.
4. In the same pot, add onions and garlic, sauté until fragrant.
5. Stir in the tomato paste, cooking for 2 minutes.
6. Return the beef to the pot, add beef broth, water, bay leaf, thyme, and rosemary.
7. Bring to a simmer, then reduce heat and cover, cooking for 1.5 hours.
8. Add carrots, parsnips, potatoes, and turnip.
9. Simmer uncovered for an additional 30 minutes, or until vegetables are tender.
10. If using, mix flour with a little water and stir into the stew to thicken.
11. Adjust seasoning with salt and pepper before serving.

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