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
Scale
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.
