Beef Stew with Root Vegetables (Printable Version)
Tender beef cubes cooked slowly with carrots, parsnips, potatoes, and aromatic herbs in a savory broth.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and cut into 1-inch pieces
03 - 2 parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and cut into 1-inch cubes
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced
08 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes
→ Liquids
09 - 4 cups beef stock
10 - 1 cup dry red wine
11 - 2 tbsp tomato paste
12 - 2 tbsp Worcestershire sauce
→ Spices & Herbs
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - Salt and freshly ground black pepper, to taste
→ Other
17 - 3 tbsp olive oil
18 - 2 tbsp all-purpose flour
19 - 1 tbsp fresh parsley, chopped
# Directions:
01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Brown the beef in batches, adding more oil as needed, about 3-4 minutes per batch. Set browned beef aside.
03 - Reduce heat to medium. Add onion and celery to the pot and cook for 4 minutes until softened. Stir in garlic, cook for 1 minute.
04 - Sprinkle flour over the vegetables and stir for 1-2 minutes.
05 - Add tomato paste, stirring to coat the vegetables. Pour in red wine, scraping up any browned bits from the bottom of the pot.
06 - Return the beef to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to combine.
07 - Bring to a simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally.
08 - Add carrots, parsnips, potatoes, and rutabaga. Stir well, cover, and cook for another 45-60 minutes, until vegetables and beef are tender.
09 - Remove bay leaves, adjust seasoning with salt and pepper.
10 - Garnish with fresh parsley before serving.
# Expert Advice:
01 -
- This stew transforms inexpensive cuts of beef into something meltingly tender through slow cooking
- The root vegetables sweeten naturally as they simmer creating their own rich depth
- Leftders taste even better after a night in the refrigerator making it perfect for meal prep
02 -
- Crowding the pot while browning beef will steam it instead of sear it so work in small batches
- Letting the stew rest off the heat for 15 minutes before serving allows the flavors to marry together
03 -
- Make this stew a day ahead and reheat gently for the most developed flavor
- Leave the lid slightly ajar during the last 30 minutes if the broth needs thickening