If there is one dish that wraps you in a cozy, comforting hug from the inside out, it’s this Beef Stew with Root Vegetables Recipe. Imagine tender chunks of beef, perfectly browned and simmered with an earthy medley of carrots, parsnips, turnips, and potatoes, all soaking up rich beef broth with hints of red wine and herbs. This stew is hearty, deeply satisfying, and filled with colorful root vegetables that add beautiful texture and wholesome flavor. It’s a meal that invites you to slow down, savor, and enjoy the timeless pleasure of good food made with care.
Ingredients You’ll Need
This Beef Stew with Root Vegetables Recipe calls for simple but essential ingredients, each adding its own magic to the stew. From the robust beef chuck to the vibrant root vegetables and fragrant herbs, every part plays a crucial role in building layers of deliciousness and creating that perfect comforting bowl.
- 4 lbs beef chuck, cut into 1½-inch cubes: Choose well-marbled beef for tender, flavorful chunks after slow cooking.
- 4 tbsp olive oil, divided: Used for browning the meat and sautéing the vegetables, it adds richness and a golden finish.
- 4 tbsp all-purpose flour: Tossing the beef cubes in flour helps thicken the stew and create a velvety sauce.
- 2 large onions, chopped: Onions add natural sweetness and a savory base flavor that deepens as they cook.
- 6 cloves garlic, minced: Garlic provides a warm, aromatic kick that balances the earthiness of the root vegetables.
- 6 carrots, peeled & cut into chunks: These bring a subtle sweetness and delightful color contrast.
- 4 parsnips, peeled & cut into chunks: Their slightly nutty flavor enriches the stew’s complexity.
- 4 celery stalks, chopped: Celery offers a subtle crunch and fresh herbal note.
- 4 medium potatoes, cubed: Potatoes soak up the stew’s savory juices while adding heartiness.
- 2 medium turnips, cubed: Turnips lend gentle earthiness and a tender bite to the medley.
- 4 tbsp tomato paste: Concentrated tomato flavor adds depth and rich color.
- 2 cups red wine (optional): The wine introduces complexity and enhances sweetness; replace with broth if you prefer.
- 8 cups beef broth: The backbone of the stew, it infuses every ingredient with savory warmth.
- 4 tsp Worcestershire sauce: Adds subtle umami and a tangy savoriness to balance richness.
- 4 bay leaves: Classic seasoning that imparts fragrant, herbal notes during slow cooking.
- 2 tsp dried thyme: Earthy and slightly minty, thyme grounds the stew’s flavors beautifully.
- 2 tsp dried rosemary: Piney and aromatic, rosemary rounds out the herb blend with pungent brightness.
- Salt & black pepper, to taste: Essential for seasoning, bringing out all ingredient flavors harmoniously.
- 1 cup frozen peas (added at end): Peas burst in the final minutes, adding sweet freshness and vibrant color.
- Fresh parsley, for garnish: Bright, fresh, and a lovely finishing touch.
How to Make Beef Stew with Root Vegetables Recipe
Step 1: Brown the Beef
Begin by patting your beef cubes dry to encourage perfect browning, then season generously with salt and pepper before tossing them in flour. Heat half of the olive oil in a large Dutch oven over medium-high heat and brown the beef in batches. This step caramelizes the meat’s surface, locking in juicy flavor that will enrich the stew’s broth. Once browned, set the beef aside and get ready to build your stew’s flavorful foundation.
Step 2: Sauté the Vegetables
Into the same pot, add the remaining olive oil and toss in your chopped onions, minced garlic, carrots, parsnips, celery, potatoes, and turnips. Sauté everything for 5 to 6 minutes until the vegetables begin to soften and the onions turn translucent, filling your kitchen with an irresistible aroma. Stir in the tomato paste, which will coat the vegetables and add a deep, tangy richness that becomes the stew’s backbone.
Step 3: Deglaze and Combine
Pour in the red wine while scraping the bottom of the pot with your spoon to lift all those tasty browned bits. If you prefer not to use wine, simply substitute with beef broth here. Next, add the full 8 cups of beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Return the browned beef to the pot, nestling it amid the vegetables and liquid to soak in all the savory goodness.
Step 4: Simmer Until Tender
Bring the stew to a gentle boil, then cover the pot and reduce the heat to low. Let the magic happen as the stew simmers for two to two and a half hours. During this time, the beef will become tender enough to pull apart easily with a fork, and the flavors will meld into a luscious, hearty blend.
Step 5: Final Touches
With just a few minutes left to go, stir in the frozen peas and cook for an additional five minutes. This adds a hint of sweetness and a pop of verdant color. Taste your stew and adjust seasoning with salt and black pepper as needed—this final balance is what makes your beef stew truly sing.
Step 6: Serve and Enjoy
Serve your beautiful beef stew piping hot, garnished with fresh parsley and accompanied by crusty bread to soak up every luscious drop. This is the kind of meal that feels like a warm embrace after a long day.
How to Serve Beef Stew with Root Vegetables Recipe
Garnishes
Fresh parsley sprinkled over the stew brightens every spoonful with a pop of color and refreshing herbal aroma. If you enjoy a little heat, a pinch of crushed red pepper flakes can add an exciting kick without overwhelming the stew’s comforting flavors.
Side Dishes
Crusty French bread or a warm baguette is the perfect companion to mop up the rich broth. For a lighter option, a crisp green salad with a tangy vinaigrette provides lovely contrast. Mashed potatoes or buttered noodles also pair beautifully if you want to make the meal even more indulgent.
Creative Ways to Present
For a cozy dinner party, serve the stew in individual rustic bowls with a dollop of sour cream or crème fraîche for extra creaminess. You can also hollow out round sourdough loaves to create edible bread bowls, turning your dish into an edible masterpiece that’s both fun and functional.
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day as the flavors continue to deepen. Store leftovers in an airtight container in the refrigerator for up to four days—just reheat gently on the stovetop or in the microwave.
Freezing
Beef stew with root vegetables freezes wonderfully. Portion into freezer-safe containers or heavy-duty bags, leaving room for expansion, and freeze for up to three months. Thaw overnight in the refrigerator before reheating for the best texture and flavor.
Reheating
Reheat your stew slowly over low to medium heat on the stovetop, stirring occasionally until warmed through. You can add a splash of beef broth or water if the stew has thickened too much. Avoid boiling to keep the beef tender and vegetables intact.
FAQs
Can I use a different cut of beef for this stew?
While beef chuck is ideal for its marbling and tenderness after slow cooking, you can substitute with beef brisket or round. Just note these cuts may require slight adjustments in cooking time to ensure they become equally tender.
Is it necessary to use red wine?
No, red wine adds depth and complexity but can be replaced with additional beef broth for a non-alcoholic version. The stew will still be flavorful and delicious without it.
Can I make this stew in a slow cooker?
Absolutely! After browning the beef and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is tender and flavorful.
What if I don’t have all the root vegetables listed?
Feel free to swap or omit based on what you have. Sweet potatoes, rutabagas, or turnip greens are great substitutes. The important part is to maintain a balance of textures and natural sweetness from the vegetables.
How thick should the stew’s sauce be?
The sauce should be rich and coat the back of a spoon without being too watery. The flour coating the beef and the reduced broth create this perfect stew consistency, but if you prefer thicker stew, simply uncover and simmer a bit longer to reduce the liquid.
Final Thoughts
This Beef Stew with Root Vegetables Recipe is one of those dishes that feels like a warm, welcoming friend on a chilly day. It’s packed full of flavor, wholesome ingredients, and love. Whether you’re cooking for family, friends, or just treating yourself, I encourage you to dive into this recipe and enjoy the pure comfort it brings. Trust me—you’ll want to keep this one in your culinary rotation for years to come!
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Beef Stew with Root Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This hearty Beef Stew with Root Vegetables is a classic comfort food, featuring tender chunks of beef chuck slow-simmered with carrots, parsnips, potatoes, turnips, and aromatic herbs. The stew is enriched with red wine and beef broth, creating a rich, flavorful base that warms you from the inside out. Perfect for cold days, this recipe yields 12 servings and is ideal for family gatherings or meal prep.
Ingredients
Beef and Coating
- 4 lbs beef chuck, cut into 1½-inch cubes
- 4 tbsp all-purpose flour
- Salt & black pepper, to taste
Cooking Oils and Aromatics
- 4 tbsp olive oil, divided
- 2 large onions, chopped
- 6 cloves garlic, minced
Vegetables
- 6 carrots, peeled & cut into chunks
- 4 parsnips, peeled & cut into chunks
- 4 celery stalks, chopped
- 4 medium potatoes, cubed
- 2 medium turnips, cubed
- 1 cup frozen peas (added at end)
Liquids and Flavorings
- 4 tbsp tomato paste
- 2 cups red wine (optional, replace with broth if desired)
- 8 cups beef broth
- 4 tsp Worcestershire sauce
- 4 bay leaves
- 2 tsp dried thyme
- 2 tsp dried rosemary
Garnish
- Fresh parsley, for garnish
Instructions
- Brown Beef: Pat the beef cubes dry with paper towels and season them generously with salt and black pepper. Toss the beef in the all-purpose flour until evenly coated. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot, turning occasionally until all sides are deeply caramelized. Remove browned beef and set aside.
- Sauté Base: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add chopped onions, minced garlic, carrots, parsnips, celery, potatoes, and turnips. Cook for 5 to 6 minutes, stirring frequently, until the vegetables start to soften. Stir in the tomato paste to coat the vegetables and deepen the stew’s flavor.
- Deglaze: Pour in the red wine (or substitute with beef broth if preferred), scraping the bottom of the pot with a wooden spoon to loosen all browned bits stuck to the base. Add beef broth, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary to the pot. Return the browned beef along with any accumulated juices back into the pot.
- Simmer: Bring the stew to a vigorous boil, then reduce the heat to low. Cover with a lid and let it simmer gently for 2 to 2½ hours, or until the beef is tender and easily pierced with a fork. Stir occasionally to prevent sticking.
- Finish: Stir in the frozen peas and cook for an additional 5 minutes, allowing them to heat through. Taste and adjust seasoning with salt and black pepper as needed.
- Serve: Remove bay leaves from the stew. Spoon the stew into bowls and garnish generously with freshly chopped parsley. Serve hot alongside crusty bread for a satisfying meal.
Notes
- If you prefer a thicker stew, you can mix an additional tablespoon of flour with cold water and stir it in during the last 10 minutes of cooking.
- Red wine adds depth of flavor but can be substituted entirely with beef broth for a non-alcoholic version.
- For an even richer taste, sear the beef in batches to avoid steaming, ensuring a good brown crust.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Consider adding parsnips and turnips for added sweetness and earthiness.
