If you’re craving a hearty, soul-warming meal that brings comfort in every bite, this Beef Stew with Root Vegetables Recipe is the perfect choice. Packed with tender chunks of beef and an abundance of colorful root vegetables, this stew is a celebration of rich flavors and satisfying textures. Whether you’re cooking for a crowd or planning meals for the week ahead, this dish promises a deliciously fulfilling experience that’s as nourishing as it is comforting.
Ingredients You’ll Need
Getting the ingredients right is half the joy of making a great stew. The simplicity of these components belies the deep, layered flavors they produce together. Each one adds a unique touch—whether it’s the earthiness of root vegetables or the robustness of the beef broth.
- 4 lbs beef chuck: Chosen for its perfect marbling, this cut stays tender and juicy throughout slow cooking.
- 4 tbsp olive oil: Used to brown the beef and sauté vegetables, it adds a subtle richness.
- 4 tbsp all-purpose flour: Helps create a luscious, thickened broth with a velvety texture.
- 2 large onions: These bring a natural sweetness that melds beautifully with the savory elements.
- 6 cloves garlic: Adds depth and a delicate aromatic warmth to the dish.
- 6 carrots: Their natural sweetness and vibrant color enhance the stew’s appeal.
- 4 parsnips: Offer an earthy, slightly nutty flavor that complements the beef perfectly.
- 4 celery stalks: Provide a crisp, fresh counterpoint to the rich broth.
- 4 medium potatoes: Give a comforting, starchy element to balance the stew.
- 2 medium turnips: Bring a mild peppery bite and hearty texture to the mix.
- 4 tbsp tomato paste: Concentrates acidity and sweetness for a deeper flavor.
- 2 cups red wine: Optional, but highly recommended for its complex, robust character; can be replaced with broth.
- 8 cups beef broth: The backbone of the stew’s rich liquid base.
- 4 tsp Worcestershire sauce: Adds a subtle tang and umami boost.
- 4 bay leaves: Infuse the stew with a slightly floral, herbal aroma.
- 2 tsp dried thyme: A classic herb that pairs beautifully with beef and root vegetables.
- 2 tsp dried rosemary: Lends a fragrant, piney note that elevates the overall flavor.
- Salt & black pepper: Essential seasonings that bring all the flavors to life.
- 1 cup frozen peas: Added at the end for a bright pop of sweetness and color.
- Fresh parsley: For a fresh, vibrant garnish that balances the stew’s richness.
How to Make Beef Stew with Root Vegetables Recipe
Step 1: Brown the Beef
First things first, pat the beef cubes dry with paper towels—this helps them brown beautifully. Then season generously with salt and pepper before tossing in the flour to coat each piece lightly. Heat half of your olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches to avoid overcrowding the pan, letting each piece develop a powerful crust. Once browned, set the beef aside; this step is crucial as it builds the deep, savory base for your stew.
Step 2: Sauté the Vegetables
With the beef resting, add the remaining olive oil to the pot. Toss in your onions, garlic, carrots, parsnips, celery, potatoes, and turnips. Cook everything together for about 5 to 6 minutes, stirring frequently until the onions are translucent and the mixture is fragrant. Stir in the tomato paste, allowing its rich acidity to meld into the vegetables, creating a robust foundation for your stew.
Step 3: Deglaze the Pot
Pour in the red wine—if you’re using it—and use a wooden spoon to scrape up every delicious browned bit stuck to the bottom of the pot. These little bits pack serious flavor. Next, add the beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Give everything a good stir and return the browned beef to the pot, soaking up all those rich liquids.
Step 4: Simmer Until Tender
Bring the stew to a gentle boil, then cover the Dutch oven and reduce the heat to low. Let everything simmer gently for 2 to 2½ hours, stirring occasionally. During this time, the beef becomes incredibly tender and the flavors deepen, melding the ingredients into a comforting harmony. Patience here truly pays off.
Step 5: Finish the Stew
Finally, stir in the frozen peas and cook for an additional 5 minutes to warm them through without losing their vibrant green color and fresh taste. Taste the stew and adjust seasoning with salt and pepper as needed. These last touches bring the dish together perfectly.
Step 6: Serve and Enjoy
Garnish your Beef Stew with Root Vegetables Recipe with freshly chopped parsley for a splash of color and brightness. Serve it hot, ideally with crusty bread to soak up every bit of the flavorful broth. This is the kind of meal that feels like a warm embrace—rich, hearty, and utterly satisfying.
How to Serve Beef Stew with Root Vegetables Recipe
Garnishes
Fresh parsley isn’t just for looks; its herbal brightness contrasts wonderfully with the stew’s deep flavors. If you want to get a little fancy, a dollop of sour cream or a sprinkle of grated Parmesan can elevate the dish even further, adding creamy or savory layers that your guests will love.
Side Dishes
This stew shines on its own, but a few simple sides can create an even more memorable meal. Think crusty artisan bread for dipping, buttery mashed potatoes on the side, or a crisp green salad dressed lightly with lemon to cut through the richness. These elements help balance the meal making every bite a joy.
Creative Ways to Present
For a cozy dinner party, serve the stew in rustic stoneware bowls to keep it warm and welcoming. If you want to impress family dinner guests, ladle the stew over creamy polenta or buttered egg noodles. Embracing the colors and textures in your presentation makes the experience feel extra special and inviting.
Make Ahead and Storage
Storing Leftovers
This Beef Stew with Root Vegetables Recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before reheating to redistribute the ingredients evenly.
Freezing
Stew is a fantastic freezer-friendly meal. Portion the cooled stew into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for best texture and flavor retention.
Reheating
Reheat the stew gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can refresh the consistency if it has thickened too much. Avoid overheating, which can overcook the vegetables and dry out the beef.
FAQs
Can I use other cuts of beef for this Beef Stew with Root Vegetables Recipe?
Absolutely! While beef chuck is ideal because it becomes tender and flavorful, other tougher cuts like brisket or bottom round can work well if cooked low and slow. Avoid lean cuts, as they tend to become dry and tough.
Is it necessary to use red wine in the stew?
Red wine adds depth and complexity, but if you prefer not to use alcohol, substituting with extra beef broth works just fine and keeps the stew rich and hearty.
Can I make this stew in a slow cooker?
Yes, you can brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 7–8 hours or on high for 4–5 hours. Just add the peas in the last 30 minutes to keep them vibrant.
What root vegetables can I substitute or add?
You can customize your stew with any root vegetables you enjoy. Turnips, parsnips, carrots, and potatoes are classic, but rutabaga, sweet potatoes, or even beets can add interesting flavor and color variations.
How thick should the stew be?
Your stew should have a thick, hearty broth that coats the back of a spoon but is still spoonable and not gluey. The flour coating on the beef and the simmering process naturally thicken it, but you can always adjust consistency with a bit of extra broth or simmer longer to reduce.
Final Thoughts
If you want to fill your home with the comforting aroma of a classic, hearty meal, this Beef Stew with Root Vegetables Recipe is a must-try. It’s a perfect blend of rustic charm and deeply satisfying flavors that make every spoonful feel like a warm hug. Once you make it, it’s bound to become one of your favorite go-to dishes for family dinners or when you need a little extra comfort.
Print
Beef Stew with Root Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Beef Stew with Root Vegetables featuring tender chunks of beef chuck slow-simmered with carrots, parsnips, potatoes, turnips, and aromatic herbs in a rich broth enhanced with red wine and tomato paste.
Ingredients
Beef and Flour
- 4 lbs beef chuck, cut into 1½-inch cubes
- 4 tbsp all-purpose flour
- Salt & black pepper, to taste
Vegetables
- 2 large onions, chopped
- 6 cloves garlic, minced
- 6 carrots, peeled & cut into chunks
- 4 parsnips, peeled & cut into chunks
- 4 celery stalks, chopped
- 4 medium potatoes, cubed
- 2 medium turnips, cubed
- 1 cup frozen peas
Liquids and Condiments
- 4 tbsp olive oil, divided
- 4 tbsp tomato paste
- 2 cups red wine (optional, replace with broth if desired)
- 8 cups beef broth
- 4 tsp Worcestershire sauce
Herbs and Spices
- 4 bay leaves
- 2 tsp dried thyme
- 2 tsp dried rosemary
Garnish
- Fresh parsley, for garnish
Instructions
- Brown Beef: Pat the beef dry and season with salt and black pepper. Toss the beef cubes in all-purpose flour until evenly coated. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, ensuring pieces are seared on all sides, then remove and set aside.
- Sauté Base: Add the remaining 2 tablespoons of olive oil to the Dutch oven. Add chopped onions, minced garlic, carrots, parsnips, celery, potatoes, and turnips. Cook the vegetables for 5 to 6 minutes, stirring occasionally to soften. Stir in the tomato paste to coat the vegetables evenly.
- Deglaze: Pour in the red wine (or additional broth if not using wine) and scrape up the browned bits stuck to the bottom of the pot. Add the beef broth, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary. Return the browned beef pieces to the pot and stir to combine.
- Simmer: Bring the stew to a boil, then cover with a lid and reduce the heat to low. Let the stew simmer gently for 2 to 2½ hours until the beef is fork-tender and the flavors have melded.
- Finish: Stir in the frozen peas and cook for an additional 5 minutes to heat through. Taste and adjust seasoning with salt and black pepper if needed.
- Serve: Garnish the stew with fresh parsley and serve hot alongside crusty bread for a satisfying meal.
Notes
- For a thicker stew, you can mix an additional tablespoon of flour with a little cold water and stir it in during the last 15 minutes of cooking.
- If you prefer a milder flavor, substitute fresh herbs for dried.
- Red wine adds depth but can be omitted or replaced with more beef broth for a non-alcoholic version.
- Prepare this stew a day ahead; it tastes even better the next day as flavors develop.
