Beef and Root Vegetable Stew (Printable Version)

Hearty stew of tender beef and assorted root vegetables, simmered for deep, comforting flavors.

# What You'll Need:

→ Beef and Marinade

01 - 2 pounds beef chuck, cut into 1-inch cubes
02 - 2 tablespoons all-purpose flour
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper

→ Vegetables

05 - 2 tablespoons olive oil
06 - 1 large yellow onion, chopped
07 - 3 cloves garlic, minced
08 - 2 medium carrots, chopped into 1-inch pieces
09 - 2 parsnips, peeled and sliced
10 - 2 medium russet potatoes, peeled and diced
11 - 1 large turnip, peeled and cut into 1-inch cubes

→ Stew Base

12 - 3 cups beef broth
13 - 1 cup dry red wine
14 - 1 tablespoon tomato paste
15 - 1 teaspoon dried thyme
16 - 1 bay leaf

# Directions:

01 - Pat beef dry with paper towels. Toss cubes in flour, salt, and black pepper until evenly coated.
02 - Warm olive oil in a large Dutch oven over medium-high heat. Sear beef in batches until brown on all sides, transferring to a plate as done.
03 - Reduce heat to medium. Add chopped onion and sauté until soft and translucent, about 4 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Pour in red wine and scrape up browned bits from the pan. Stir in tomato paste. Simmer for 2 minutes.
05 - Return beef to the pot. Add carrots, parsnips, potatoes, turnip, beef broth, thyme, and bay leaf. Stir to combine.
06 - Bring to a simmer. Cover and cook on low heat for 2 hours or until beef is fork-tender and root vegetables are soft.
07 - Remove bay leaf. Adjust seasoning if needed. Spoon stew into bowls and serve hot.

# Additional Tips::

01 -
  • Comfort in a bowl for cold weather days
  • Uses affordable beef and simple pantry vegetables
  • Slow-cooked for tender meat and full flavor
  • Stays delicious for days tastes even better the next
02 -
  • Satisfies big appetites and is loaded with nutrients
  • Freezes well for convenient meals later
  • Customizable with any root vegetables you love
03 -
  • Caramelizing the onions is a game-changer in building real depth of flavor
  • Cut root vegetables a bit larger than usual to keep them from breaking down during long cooking
  • Taste and adjust seasoning after resting for best results I always add a touch more black pepper just before serving

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