Hearty Beef Stew with Root Vegetables

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🍲 Hearty Beef Stew with Root Vegetables

Description

Hearty Beef Stew with Root Vegetables is a classic comfort dish, slow-simmered to perfection. Tender chunks of beef are cooked with earthy root vegetables like carrots, potatoes, parsnips, and turnips in a rich, savory broth infused with garlic, herbs, and red wine (optional). Perfect for a cozy family dinner or a nourishing make-ahead meal, this stew is warming, wholesome, and packed with flavor.

Ingredients

  • 2 lbs (900g) beef chuck, cut into 1 ½-inch cubes

  • 3 tbsp olive oil or vegetable oil

  • 2 medium onions, chopped

  • 3 garlic cloves, minced

  • 3 medium carrots, sliced into chunks

  • 2 parsnips, peeled & chopped

  • 2 medium potatoes, peeled & cubed

  • 1 medium turnip, peeled & chopped

  • 2 celery stalks, chopped

  • 2 tbsp tomato paste

  • 1 cup red wine (optional, can substitute beef broth)

  • 4 cups beef broth

  • 2 bay leaves

  • 1 tsp dried thyme (or 2 tsp fresh thyme)

  • 1 tsp rosemary (or 2 sprigs fresh rosemary)

  • 2 tbsp flour (for thickening)

  • 1 tbsp Worcestershire sauce

  • Salt & black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the beef – Pat beef cubes dry with paper towels, season with salt & pepper, and toss lightly in flour.

  2. Brown the beef – In a large pot or Dutch oven, heat oil and sear beef in batches until browned on all sides. Remove and set aside.

  3. Sauté vegetables – In the same pot, add onions, celery, and garlic. Cook until fragrant and softened. Stir in tomato paste and cook for 2 minutes.

  4. Deglaze – Pour in red wine (or broth) to scrape up browned bits from the bottom. Simmer for 3 minutes.

  5. Add liquids & herbs – Return beef to pot. Add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a boil.

  6. Simmer – Reduce heat to low, cover, and simmer gently for 1 ½–2 hours until beef is tender. Stir occasionally.

  7. Add root vegetables – Stir in carrots, parsnips, potatoes, and turnip. Continue simmering for 35–40 minutes until vegetables are soft.

  8. Finish & serve – Remove bay leaves and rosemary sprigs. Taste and adjust seasoning. Garnish with fresh parsley before serving.

Notes

  • Use beef chuck for the best flavor and tenderness.

  • You can cook this stew in a slow cooker on LOW for 7–8 hours.

  • If you like a thicker stew, mash a few potato pieces into the broth at the end.

  • Leftovers taste even better the next day as flavors deepen.

Tips

  • For richer flavor, add a splash of balsamic vinegar or soy sauce at the end.

  • Swap in other root vegetables like rutabaga or sweet potatoes.

  • Freeze in airtight containers for up to 3 months.

  • Serve with crusty bread, rice, or buttered noodles.

Servings

  • Serves 6 people generously.

Nutritional Information (per serving, approx.)

  • Calories: 420 kcal

  • Protein: 32g

  • Fat: 18g

  • Carbohydrates: 34g

  • Fiber: 6g

  • Sodium: 750mg

Health Benefits

  • Beef provides protein, iron, and vitamin B12 for energy and muscle strength.

  • Root vegetables are high in fiber, vitamin C, potassium, and antioxidants, supporting immunity and digestion.

  • Slow cooking helps preserve nutrients and develops rich flavors without excessive fat.

Q & A

Q: Can I make this stew ahead of time?
A: Yes, it actually tastes better the next day! Store in the fridge for up to 4 days.

Q: Can I skip the wine?
A: Yes, simply use extra beef broth. The wine adds depth but isn’t essential.

Q: Can this be made gluten-free?
A: Yes, replace flour with cornstarch or a gluten-free thickener.

Q: What cut of beef works best?
A: Chuck roast is ideal, but brisket or round cuts also work.

Q: Can I cook this in an Instant Pot?
A: Yes, pressure cook on HIGH for 35 minutes, then add root vegetables and cook another 10 minutes.

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