Beef Stew with Vegetables (Printable)

A rich blend of beef, root vegetables, and herbs slow-cooked to savory perfection.

# What you'll need:

→ Meats

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

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
08 - 1 small rutabaga or turnip, peeled and diced

→ Liquids

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

→ Herbs & Spices

12 - 2 tsp salt
13 - 1 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1 tsp dried rosemary
17 - 1/4 cup fresh parsley, chopped

→ Additional

18 - 3 tbsp olive oil
19 - 2 tbsp cornstarch or flour for thickening

# Directions:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for 3–4 minutes per side until seared. Transfer to a plate.
03 - Add remaining olive oil to the pot. Sauté onion, carrots, parsnips, celery, and rutabaga for 5 minutes. Add garlic and cook 1 minute until fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Return beef to pot. Pour in red wine, scraping up browned bits from bottom. Simmer for 2–3 minutes.
06 - Pour in beef broth. Add bay leaves, thyme, and rosemary. Bring to a gentle simmer.
07 - Reduce heat to low, cover, and cook for 1.5 hours. Stir occasionally to prevent sticking.
08 - Add diced potatoes and continue simmering covered for 30 minutes until vegetables and beef are fork-tender.
09 - For thicker consistency, whisk cornstarch or flour with 2 tablespoons cold water. Stir into stew and simmer uncovered 5–10 minutes until desired thickness.
10 - Discard bay leaves. Stir in fresh parsley. Adjust seasoning if needed. Serve hot, garnished with extra parsley.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender, almost melting in your mouth after low and slow cooking
  • Root vegetables soak up all that rich, wine infused broth until they're flavor bombs themselves
  • It tastes even better the next day, making it perfect for meal prep or unexpected leftovers
02 -
  • Patting the beef completely dry before seasoning is non negotiable for getting that proper browning action
  • Browning in batches feels tedious but it's what separates restaurant quality stew from mushy home cooking
  • Adding the potatoes halfway through prevents them from falling apart completely
03 -
  • Make this a day ahead and reheat gently, the flavors meld and intensify overnight
  • Freeze individual portions for those nights when cooking feels impossible

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