Hearty beef, smoky spice, and root vegetables simmered until perfectly tender for a warming family meal.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1½-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and cubed
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 2 celery stalks, sliced
08 - 1 small rutabaga, peeled and cubed (about 1 cup)
→ Liquids
09 - 4 cups beef broth (gluten-free if needed)
10 - 1 can (14 oz) diced tomatoes
11 - 2 tbsp tomato paste
12 - 1 tbsp Worcestershire sauce
→ Spices & Herbs
13 - 2 tsp smoked paprika
14 - 1 tsp ground cumin
15 - 1 tsp dried thyme
16 - 2 bay leaves
17 - 1 tsp salt, or to taste
18 - ½ tsp black pepper, or to taste
→ Fats & Oils
19 - 2 tbsp olive oil
→ Optional Finish
20 - 2 tbsp chopped fresh parsley, for garnish
# Directions:
01 - Pat beef cubes dry and season evenly with salt and black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high. Sear beef in batches until all sides are deeply browned. Transfer browned meat to a plate.
03 - Add chopped onion and celery to the pot. Sauté for 3 to 4 minutes until softened, then add minced garlic and cook for 1 additional minute.
04 - Stir in smoked paprika, ground cumin, and dried thyme. Cook for 1 minute until spices are aromatic.
05 - Add tomato paste and stir into vegetables, cooking for 1 minute to deepen flavor.
06 - Return beef and any accumulated juices to the pot. Pour in beef broth, diced tomatoes, Worcestershire sauce, and add bay leaves. Stir well to combine.
07 - Bring contents to a slow simmer. Cover and cook over low heat for 1 hour.
08 - Incorporate carrots, parsnips, potatoes, and rutabaga. Stir, re-cover, and continue simmering for 1 hour, until beef and vegetables are tender.
09 - Remove bay leaves. Taste and adjust seasoning as needed with additional salt and pepper.
10 - Sprinkle chopped fresh parsley over stew before serving, if desired.
