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

Scale

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

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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.