Beef Stew with Vegetables (Printable)

Tender beef and a medley of root vegetables simmered in a savory broth for a hearty meal.

# What you'll need:

→ Meats

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 3 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 - 2 medium turnips, peeled and cut into 1-inch cubes
06 - 1 large onion, diced
07 - 3 cloves garlic, minced
08 - 2 celery stalks, sliced

→ Liquids

09 - 4 cups beef broth
10 - 1 cup dry red wine
11 - 2 tbsp tomato paste

→ Spices & Herbs

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and freshly ground black pepper, to taste

→ For Searing & Thickening

16 - 3 tbsp vegetable oil
17 - 2 tbsp cornstarch or flour (optional, for thickening)

# Directions:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the beef in batches, turning to brown all sides evenly. Transfer browned beef to a plate.
03 - Add remaining tablespoon oil to the pot. Sauté the onion and celery for 3-4 minutes until softened. Stir in the garlic and cook for 1 minute more until fragrant.
04 - Add tomato paste and cook for another minute, stirring constantly to develop flavor.
05 - Pour in the red wine and use a wooden spoon to scrape up browned bits from the bottom of the pot. Simmer for 2 minutes to reduce slightly.
06 - Return the beef to the pot. Add the broth, bay leaves, thyme, rosemary, carrots, parsnips, potatoes, and turnips. Stir well to combine all ingredients.
07 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5-2 hours, or until the beef and vegetables are fork-tender.
08 - If a thicker consistency is preferred, mix cornstarch or flour with 2 tablespoons water to make a slurry. Stir into the stew and simmer uncovered for 5-10 minutes until thickened.
09 - Remove bay leaves and discard. Adjust seasoning with additional salt and pepper if needed. Serve hot.

# Expert Suggestions:

01 -
  • The slow simmer transforms tough meat into something so tender it practically melts on your tongue
  • Root vegetables become sweet and creamy while absorbing all that rich, beefy flavor
  • Leftovers taste even better the next day, making it the gift that keeps on giving
02 -
  • Patting the meat completely dry before searing is non-negotiable, as any moisture will steam the beef instead of creating that gorgeous brown crust
  • overcrowding the pan while searing will drop the temperature and prevent proper browning, so take your time and do it in batches
03 -
  • Make this a day ahead and refrigerate overnight, as the flavors meld together and the fat separates for easy removal
  • Cutting all vegetables to roughly the same size ensures even cooking and makes every spoonful perfectly balanced

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