Beef stew with root vegetables is a classic, hearty dish packed with tender chunks of beef, flavorful root vegetables, and a savory broth. Perfect for chilly nights or when you’re craving a comforting meal, this stew is a one-pot wonder that’s both delicious and satisfying.
Why You’ll Love This Recipe
- Slow-cooked to perfection, resulting in melt-in-your-mouth beef and flavorful vegetables.
- The rich, aromatic broth is a perfect balance of savory and hearty.
- It’s a versatile recipe that can be adjusted with your favorite vegetables and herbs.
- A one-pot meal that’s ideal for meal prep or feeding a crowd.
- It gets even better the next day, as the flavors continue to develop.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Beef chuck roast (cut into chunks)
- Potatoes (Yukon Gold or red, peeled and cubed)
- Carrots (sliced)
- Parsnips (optional, peeled and sliced)
- Onion (diced)
- Celery (sliced)
- Garlic (minced)
- Tomato paste
- Beef broth
- Red wine (optional, for depth of flavor)
- Worcestershire sauce
- Olive oil
- Flour (for coating the beef)
- Salt and pepper
- Fresh thyme sprigs (or dried thyme)
- Bay leaves
Directions
- Prep the Beef:
- Pat the beef chunks dry with a paper towel and season with salt and pepper. Coat lightly in flour.
- Sear the Beef:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, add the onion, celery, and garlic. Cook until softened and fragrant. Stir in tomato paste and cook for 1–2 minutes.
- Deglaze the Pot:
- Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Simmer for 2–3 minutes.
- Add the Broth and Beef:
- Return the seared beef to the pot. Add beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Bring to a simmer.
- Cook the Stew:
- Cover and simmer on low heat for 1–1.5 hours, stirring occasionally. Add the potatoes, carrots, and parsnips, then cook for an additional 30–40 minutes, or until the vegetables are tender and the beef is fork-tender.
- Serve:
- Remove the thyme sprigs and bay leaves. Adjust seasoning with salt and pepper. Serve hot with crusty bread or over mashed potatoes.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
Variations
- Gluten-Free: Skip the flour or use a gluten-free alternative for coating the beef.
- Vegetarian: Replace the beef with hearty mushrooms or lentils and use vegetable broth.
- Spicy: Add a pinch of red pepper flakes for a subtle kick.
- Herbs: Experiment with rosemary, parsley, or oregano for added flavor.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a pot over low heat, adding a splash of broth or water if needed to loosen the consistency.
- Freezing: Freeze cooled stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
1. What cut of beef is best for stew?
Beef chuck roast is ideal for stew due to its marbling, which becomes tender during slow cooking.
2. Can I make this in a slow cooker?
Yes, sear the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours or high for 4–5 hours.
3. Do I have to use wine?
No, you can skip the wine and use extra beef broth for a non-alcoholic version.
4. How do I thicken the stew?
If the stew is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew. Simmer until thickened.
5. What can I serve with beef stew?
Crusty bread, mashed potatoes, rice, or egg noodles are all excellent options.
6. Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes add a slightly sweet flavor and work well in this stew.
7. How do I avoid mushy vegetables?
Add the root vegetables halfway through cooking to ensure they don’t overcook.
8. Can I add other vegetables?
Absolutely, peas, green beans, or turnips are great additions to the stew.
9. Is beef stew healthy?
Yes, it’s packed with protein, fiber, and essential nutrients, though the calorie content depends on the amount of cream or fat added.
10. Can I make this ahead of time?
Yes, beef stew tastes even better the next day, making it an excellent make-ahead meal.
Conclusion
Beef stew with root vegetables is a timeless dish that combines tender beef, hearty vegetables, and a deeply flavorful broth. It’s perfect for cozy dinners, family gatherings, or meal prepping for the week. Simple to make and endlessly customizable, this recipe is sure to become a staple in your kitchen. Enjoy a bowl of comfort and warmth with this classic beef stew.
Print
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stewing
- Cuisine: American, French-inspired
Description
Warm up with this rich and flavorful beef stew recipe, loaded with tender beef, carrots, and potatoes in a robust, herb-infused broth. Perfect for cozy family dinners or meal prepping for the week.
Ingredients
- 1.5 lbs beef chuck, cut into 2-inch chunks
- 3 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 3 medium Yukon gold potatoes, cut into chunks
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (optional)
- 1 can (14 oz) diced tomatoes
- 1 tbsp Worcestershire sauce
- 2 tsp fresh thyme (or 1 tsp dried thyme)
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the Beef:
- Pat beef chunks dry and season with salt and pepper. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
- Sauté Aromatics:
- Add 1 tbsp olive oil to the pot. Sauté onion until translucent, about 3 minutes. Stir in garlic and tomato paste, cooking for 1 minute until fragrant.
- Build the Stew:
- Deglaze the pot with red wine, scraping up browned bits (if using). Add beef broth, Worcestershire sauce, diced tomatoes, thyme, bay leaves, and seared beef. Bring to a simmer.
- Cook the Stew:
- Cover and simmer on low heat for 1.5–2 hours until the beef is tender. Stir occasionally.
- Add Vegetables:
- Add carrots and potatoes. Cook uncovered for an additional 30–40 minutes, or until vegetables are tender and the broth has thickened slightly.
- Serve:
- Remove bay leaves, garnish with fresh thyme, and serve hot with crusty bread or over rice.
Notes
- To thicken the stew, mash a few potato chunks into the broth.
- Substitute red wine with more beef broth for a non-alcoholic version.
- Add parsnips or turnips for extra depth.
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