Save It This hearty smoky beef stew is the ultimate comfort food for chilly days. Tender beef chunks mingle with a variety of root vegetables in a rich broth kissed with smoked paprika and cumin, making each spoonful deeply satisfying and full of flavor. The gentle simmering draws out incredible depth and makes your whole kitchen smell absolutely inviting.
I first whipped this up after a long hike when we craved something savory and warming. Every time I make it, the aroma fills the house and my family gathers in the kitchen with eager appetites.
Ingredients
- Beef chuck cubed: for its marbled texture which turns amazingly tender after slow cooking Pick a piece with good fat marbling
- Carrots and parsnips: bring sweetness and heartiness Look for firm vegetables without soft spots
- Potatoes: add substance and thicken the stew Choose waxy potatoes that will hold their shape
- Onion: lays the aromatic foundation Use yellow onion for a mild background flavor
- Garlic: punches up the savoriness Fresh cloves add more intensity than jarred
- Celery: deepens the savory flavor in the broth Pick stalks that are crisp and bright
- Rutabaga: brings earthiness and unique flavor Optionally substitute with more potato or turnip
- Beef broth: as the stew’s flavorful liquid base Go for low-sodium so you can season to taste
- Diced tomatoes: add acidity and balance the richness Choose fire-roasted for extra depth
- Tomato paste: for body and umami Focus on double-concentrated if available
- Worcestershire sauce: rounds out the flavors and adds a little tang Check labels for gluten if needed
- Smoked paprika: infuses the signature smoky note Use Spanish sweet smoked paprika for best aroma
- Cumin: offers subtle warmth and complexity Freshly ground keeps things vibrant
- Dried thyme: builds herby background flavor Rub between your palms before adding to wake up the scent
- Bay leaves: impart a gentle woodsy accent
- Salt and black pepper: to season throughout
- Olive oil: for browning beef and sautéing vegetables Pick extra-virgin for the best flavor
- Fresh parsley: as a bright finishing touch Adds fresh color and a grassy pop
Instructions
- Prep the Beef:
- Pat beef cubes dry with a paper towel and generously season all sides with salt and pepper This encourages a deep brown crust and flavor when searing
- Brown the Beef:
- Heat olive oil over medium-high in a Dutch oven Add the beef cubes in a single layer without crowding Cook until well browned on at least two sides about five to seven minutes per batch Work in two or three batches so each piece develops a dark crust Transfer finished beef to a plate between batches This caramelization is the backbone of the stew’s taste
- Sauté Aromatics:
- Add chopped onion and sliced celery to the pot with remaining fat Lower the heat to medium Sauté with frequent stirring for three to four minutes until onion looks soft and translucent Toss in minced garlic and stir constantly for another minute until fragrant This step ensures you build a rich aromatic base
- Toast the Spices:
- Sprinkle smoked paprika cumin and thyme directly onto the softened aromatics Stir for about one minute until the air fills with their smoky scent This toasting awakens the oils that carry all their fragrance
- Add Tomato Paste:
- Stir in tomato paste making sure to coat the onion mixture well Cook for another minute which deepens the tomato’s sweetness and helps thicken the stew
- Return Beef and Add Liquids:
- Pour the reserved browned beef and its juices back into the pot Add beef broth canned diced tomatoes Worcestershire sauce and bay leaves Stir everything thoroughly to combine This is when all flavors begin to mingle
- Simmer Low and Slow:
- Bring stew to a gentle simmer Then cover and cook on low heat for one hour This slow simmer gently tenderizes the beef and infuses your broth
- Add Root Vegetables:
- Stir in the carrots parsnips potatoes and rutabaga Mix thoroughly Cover again and let simmer for another hour The veggies will release their flavors and soften while absorbing the broth’s richness
- Final Seasoning:
- Remove and discard the bay leaves Taste and adjust salt and pepper as needed This is your moment to balance the broth to your liking
- Garnish and Serve:
- Just before serving sprinkle freshly chopped parsley over the stew for a pop of brightness Ladle the stew into bowls and enjoy piping hot
Save It I always look forward to the parsley garnish which wakes up the stew with fresh color and a grassy note My kids love licking their spoons clean and everyone asks for leftovers at lunch the next day
Storage Tips
This stew keeps very well in the refrigerator for up to five days Wait for it to cool then store in an airtight container For longer storage portion into freezer-safe containers and freeze for up to three months When reheating bring gently to a simmer on the stove or microwave in stages stirring occasionally to avoid hot spots
Ingredient Substitutions
You can swap the rutabaga for extra potatoes or turnip if desired For deeper smokiness try stirring in chopped chipotle pepper or a small splash of liquid smoke Short on beef chuck Try stew meat or even lamb for a different twist Making it vegetarian is possible Replace beef with mushrooms and use veggie broth
Serving Suggestions
Serve on its own as a complete meal Offer thick slices of toasted sourdough or gluten free bread to mop up the broth For an extra rich dinner ladle over creamy mashed potatoes or buttered egg noodles A crisp green salad makes a great fresh side dish
Save It The stew is deeply satisfying each time and leftovers make truly easy lunches for busy days. Enjoy its comforting richness and delicious smoky undertone.
Recipe FAQs
- → What makes the stew smoky?
Smoked paprika and optional chipotle pepper or liquid smoke create pronounced smokiness.
- → Can rutabaga be substituted?
Yes, use turnip or more potatoes for a similar earthy texture and flavor.
- → How do you achieve tender beef?
Sear beef in oil first, then simmer gently for over two hours for moist, tender results.
- → Is this dish gluten-free?
Use gluten-free beef broth and check labels for Worcestershire sauce. Most ingredients are naturally gluten-free.
- → What sides pair best?
Crusty bread, mashed potatoes, or steamed rice complement the rich and hearty stew flavors.
- → How should leftovers be stored?
Cool completely, refrigerate in airtight container. Flavor deepens overnight; reheat gently before serving.