Savory Beef Stew Root (Printable)
Tender beef and root vegetables meld in a rich, savory broth for a comforting hearty dish.
# What You Need:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and cut into 1-inch pieces
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 2 celery stalks, sliced
06 - 1 large yellow onion, chopped
07 - 3 cloves garlic, minced
08 - 1 turnip, peeled and diced (optional)
→ Liquids
09 - 4 cups beef broth
10 - 1 cup dry red wine (optional; substitute with more broth if preferred)
11 - 2 tbsp tomato paste
12 - 2 tbsp Worcestershire sauce
→ Spices & Herbs
13 - 2 bay leaves
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 1/2 tsp freshly ground black pepper
17 - 1 tsp salt (or to taste)
→ Thickeners & Fats
18 - 2 tbsp vegetable oil (or olive oil)
19 - 2 tbsp all-purpose flour or gluten-free flour
20 - 1 tbsp butter (optional, for richness)
# Steps:
01 - Pat the beef cubes dry with paper towels and season with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown the beef in batches, turning to sear on all sides. Set browned beef aside.
03 - In the same pot, add butter (if using), then add onion and celery. Sauté for 4-5 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Add tomato paste and sprinkle flour over the vegetables. Cook for 1-2 minutes, stirring constantly.
05 - Return beef to the pot. Pour in wine (if using), scraping up brown bits from the bottom. Let simmer for 2-3 minutes.
06 - Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well.
07 - Add carrots, parsnips, potatoes, and turnip. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
08 - Remove lid for the last 20-30 minutes of cooking to allow the stew to thicken. Adjust seasoning with salt and pepper to taste.
09 - Discard bay leaves and serve hot, garnished with fresh parsley if desired.
# Expert Hints:
01 -
- The beef becomes impossibly tender after that long slow simmer, practically melting on your fork
- Root vegetables absorb all those savory juices until theyre flavor bombs themselves
- The house smells incredible while it cooks, like warmth and comfort in steam form
02 -
- Browning the beef properly in batches is nonnegotiable because those caramelized bits become the foundation of your entire stew
- The flour needs to cook with the vegetables for a minute or two, or your sauce will taste raw and dusty
- Resist the urge to keep the lid on the whole time or youll miss out on that gorgeous thickened consistency
03 -
- Dry the beef thoroughly with paper towels before seasoning or it will steam instead of sear
- Skim any excess fat off the top before serving for a cleaner finish