Soups & Drinks

Hearty Beef Stew with Root Vegetables

Name: Hearty Beef Stew with Root Vegetables
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 6
Ingredients: 2 lbs 2 beef chuck, cut into 1 1/2-inch cubes; 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 3 carrots, peeled and cut into chunks; 2 parsnips, peeled and cut into chunks; 2 potatoes, peeled and cut into cubes; 2 stalks celery, chopped; 1 small turnip; 3 tbsp tomato paste; 1/4 cup all-purpose flour; 4 cups beef broth; 1 cup red wine; 2 bay leaves; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and black pepper, to taste; Fresh parsley, chopped

Servings: 6 Total Time: 2 hrs 35 mins Difficulty: Beginner

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Introduction

Few dishes embody comfort food quite like a steaming bowl of Hearty Beef Stew with Root Vegetables. With tender chunks of beef, earthy root vegetables, and a rich, savory broth, this stew is a true classic that warms both body and soul. It’s the perfect dish for cold nights, family dinners, or meal prepping ahead of a busy week.

The slow cooking process allows the beef to become melt-in-your-mouth tender while the vegetables soak up all the flavors of the broth. It’s rustic, nourishing, and deeply satisfying—everything you want in a one-pot meal.

Why I Love This Recipe ❤️

I love this beef stew because it’s a complete, comforting meal in a bowl. The flavors develop beautifully as the stew simmers, filling the kitchen with an aroma that makes waiting for dinner feel like a reward in itself.

It’s also a recipe that’s incredibly versatile—you can swap in different vegetables, add herbs you love, or make it in the oven, stovetop, or slow cooker. Best of all, it reheats and freezes beautifully, making it even better the next day.

Why It’s a Must-Try Dish

This stew is a must-try because:

It’s nutritious and hearty, packed with protein and veggies.
It’s budget-friendly, using affordable cuts of beef that become tender through slow cooking.
It’s perfect for gatherings—easy to scale up for a crowd.
It’s comforting and filling, the ultimate cold-weather dish.

If you want a wholesome meal that feels like a hug in a bowl, this is it.

Recipe Information

Preparation Time: 20 minutes
Cooking Time: 2 hours 15 minutes (stovetop method)
Total Time: 2 hours 35 minutes
Servings: 6 servings
Calories per Serving: ~420 kcal

Cuisine and Course

Cuisine: American / European-inspired
Course: Main Course / Dinner

Ingredients

For the Stew:

2 lbs beef chuck, cut into 1 1/2-inch cubes
2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
2 potatoes, peeled and cut into cubes
2 stalks celery, chopped
1 small turnip (optional), peeled and cubed
3 tbsp tomato paste
1/4 cup all-purpose flour
4 cups beef broth
1 cup red wine (optional, can substitute broth)
2 bay leaves
1 tsp dried thyme (or 2 tsp fresh)
1 tsp dried rosemary (or 2 tsp fresh)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Simple Directions

Brown the beef.
Sauté onion, garlic, and tomato paste.
Add broth, wine, herbs, and beef back into the pot.
Simmer until beef is tender.
Add root vegetables and cook until soft.
Garnish and serve hot.

Step-by-Step Preparation Method

Step 1: Brown the Beef

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
Season beef with salt and pepper, then toss in flour to coat.
Brown beef cubes in batches until golden on all sides. Remove and set aside.

Step 2: Build the Base

In the same pot, sauté onion and garlic until fragrant.
Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 3: Deglaze and Simmer

Pour in red wine (or broth) and scrape up browned bits from the bottom of the pot.
Add beef broth, herbs, bay leaves, and the browned beef back to the pot.
Bring to a boil, then reduce heat to low. Cover and simmer for 1 1/2 hours.

Step 4: Add Vegetables

Stir in carrots, parsnips, potatoes, celery, and turnip (if using).
Simmer uncovered for another 40–45 minutes, until vegetables and beef are tender.

Step 5: Finish and Serve

Remove bay leaves. Adjust seasoning with salt and pepper.
Garnish with fresh parsley before serving.

How to Serve

Serve hot with crusty bread, cornbread, or dinner rolls for soaking up the rich broth.
Pair with a green salad for a lighter side.
Enjoy with a glass of red wine or a dark beer for a cozy pairing.

Additional Recipe Tips

Cut vegetables into similar-sized chunks for even cooking.
For a thicker stew, mash a few potatoes into the broth before serving.
Use beef chuck—it has the perfect marbling for tender, flavorful stew meat.
Make ahead! The flavors are even better the next day.

Variations

Slow Cooker Version: Brown beef and aromatics, then cook on low 7–8 hours or high 4–5 hours.
Guinness Beef Stew: Substitute the wine with dark stout beer.
Gluten-Free: Use cornstarch or gluten-free flour to coat the beef.
Spicy Twist: Add smoked paprika or chili flakes for extra warmth.

Freezing & Storage

Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Cool completely, then freeze in freezer-safe containers for up to 3 months.
Reheating: Thaw overnight in fridge, then reheat gently on stovetop.

Special Equipment Needed

Dutch oven or heavy pot with lid
Wooden spoon
Ladle
Cutting board and sharp knife

Conclusion

This Hearty Beef Stew with Root Vegetables is a timeless comfort dish that never disappoints. It’s rich, filling, and brimming with wholesome ingredients that make it both satisfying and nourishing. Perfect for chilly nights, family dinners, or gatherings, it’s a recipe you’ll return to again and again. Once you taste its depth of flavor and tenderness, it will become your go-to stew for years to come.

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