Beef Stew with Root Vegetables (Printable)

Tender beef and root vegetables simmered with fragrant herbs, delivering a hearty and comforting meal.

# What you'll need:

→ Meats

01 - 2.5 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, diced
03 - 3 cloves garlic, minced
04 - 3 carrots, peeled and sliced into thick rounds
05 - 2 parsnips, peeled and sliced
06 - 2 medium potatoes, peeled and cut into chunks
07 - 1 small rutabaga, peeled and diced
08 - 2 stalks celery, chopped

→ Liquids

09 - 2 tablespoons tomato paste
10 - 1 cup dry red wine
11 - 4 cups beef stock

→ Herbs & Spices

12 - 2 bay leaves
13 - 3-4 sprigs fresh thyme
14 - 2 sprigs fresh rosemary
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper

→ Fats & Thickeners

17 - 3 tablespoons olive oil
18 - 2 tablespoons cornstarch
19 - 2 tablespoons cold water

# Directions:

01 - Pat beef cubes dry with paper towels and season thoroughly with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown beef in batches without overcrowding the pan. Transfer browned beef to a plate.
03 - Add remaining olive oil to the pot. Sauté onions and celery until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste and cook for another minute until well incorporated and fragrant.
05 - Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
06 - Return beef to the pot. Add carrots, parsnips, potatoes, and rutabaga, stirring to combine.
07 - Pour in beef stock, then add bay leaves, thyme, and rosemary. Bring to a gentle simmer.
08 - Cover and cook on low heat for 2-2.5 hours, stirring occasionally, until beef is fork-tender and vegetables are cooked through.
09 - For thicker consistency, mix cornstarch with cold water to form a slurry. Stir into stew and simmer uncovered for 5-10 minutes until thickened.
10 - Remove bay leaves and herb stems. Adjust seasoning to taste with additional salt and pepper. Serve hot, garnished with fresh herbs if desired.

# Expert Suggestions:

01 -
  • Everything cooks in one pot, leaving you with minimal cleanup and maximum flavor
  • The slow simmer transforms tough beef into something impossibly tender
  • Root vegetables become sweet and creamy as they cook alongside the meat
02 -
  • Drying the beef thoroughly before searing makes the difference between nicely browned meat and gray boiled pieces
  • Crowding the pan lowers the temperature too much, so take your time and brown in smaller batches
  • The stew improves after a day in the refrigerator, so consider making it ahead
03 -
  • Cut all vegetables into similar sizes so they cook evenly and finish at the same time
  • Let the stew rest for 15 minutes before serving to allow the flavors to settle

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