Savory Beef Stew Root

The wind was howling against my kitchen windows last November, rattling the frames in that way that makes you grateful to be anywhere with four walls and a working stove. I'd spent the morning at the farmers market, grabbed some beef chuck without much of a plan, and now the house needed something that would push back against the creeping cold. This stew ended up simmering for three hours instead of two, mostly because I kept losing track of time while reading on the couch, but that extra hour transformed it completely.

I made this for my brother when he was recovering from the flu, something substantial but gentle on a battered system. He texted me at midnight that night to say it was the first thing hed actually wanted to eat in days. Now whenever he visits in winter, this is what he requests before hes even taken his coat off.

Ingredients

• Beef chuck: The marbling in chuck melts down during slow cooking, creating that velvety richness you cant get from leaner cuts
• Carrots and parsnips: Parsnips add this subtle sweetness that balances the savory beef, while carrots bring color and earthiness
• Potatoes: They break down slightly and naturally thicken the broth while becoming creamy themselves
• Onion, celery, and garlic: This aromatic foundation builds layers of flavor before the stew even starts simmering
• Beef broth and red wine: The wine adds depth and acidity, but extra broth works perfectly if you prefer not to cook with alcohol
• Tomato paste: Just a tablespoon concentrates the savory notes and gives the broth a beautiful rich color
• Bay leaves, thyme, and rosemary: These woody herbs hold up to long cooking and infuse the whole pot
• Cornstarch slurry: Optional if you like a thicker stew, though the potatoes do most of the work naturally

Instructions

Season and prepare the beef:

Pat those cubes completely dry with paper towels, then give them a generous shower of salt and pepper. Water on the surface will steam instead of sear, and nobody wants gray beef in their stew.

Brown the beef in batches:

Get your Dutch oven screaming hot with olive oil, then add beef in a single layer without crowding. Let each side develop a deep brown crust before flipping—this is where all the flavor lives, so dont rush it.

Sauté the aromatics:

In the same pot, cook onion, celery, and garlic until theyre soft and fragrant, scraping up any browned bits stuck to the bottom. Those caramelized remnants are liquid gold.

Add depth with tomato paste:

Stir in the tomato paste and let it cook for a full minute until it darkens slightly and smells sweet and intense.

Combine everything:

Return the beef to the pot along with carrots, parsnips, and potatoes. Pour in the broth and wine, then tuck in the bay leaves and herbs.

Simmer low and slow:

Bring everything to a gentle bubble, then immediately reduce to low. Cover and let it cook at the barest simmer for at least 90 minutes—two hours is even better.

Thicken if desired:

Whisk cornstarch with cold water until smooth, then stir it into the stew. Let it bubble for a few minutes until the broth coats the back of a spoon.

Finish and serve:

Fish out the bay leaves, taste the broth, and adjust salt if needed. Ladle into warm bowls and scatter fresh parsley on top like confetti.

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My neighbor smelled this simmering through our shared wall and knocked on my door with a container of her own cornbread. We ended up eating together at my tiny kitchen table, steam from our bowls fogging up the windows while we talked about nothing in particular for two hours.

Choosing Your Root Vegetables

Ive learned that parsnips can be polarizing—some people love their sweet, floral notes, others find them overwhelming. If youre unsure, start with just one parsnip and substitute turnips for the rest. Theyre milder and absorb the beef flavor beautifully.

The Wine Question

You absolutely dont need red wine for this to be incredible. I make it with just broth all the time when I want something lighter. The wine adds complexity, sure, but a good quality beef broth carries plenty of depth on its own.

Make-Ahead Magic

This stew is one of those rare dishes that genuinely improves after a night in the refrigerator. The flavors have time to marry and settle into each other. I always make a double batch now—half for dinner, half for the freezer.

• Cool completely before freezing, and leave some room in the container for expansion
• Thaw overnight in the refrigerator rather than on the counter
• Reheat gently over low heat, adding a splash of broth if it seems thick

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There's something profoundly satisfying about a dish that asks so little of you but gives so much back. Stir the pot occasionally, breathe in the aromatics, and let your kitchen become the warmest room in the house.

Recipe FAQs

→ What cut of beef works best for this dish?

Beef chuck is ideal due to its marbling and tenderness after slow cooking.

→ Can the vegetables be substituted?

Yes, parsnips can be replaced with turnips or rutabaga for similar texture and flavor.

→ How can I thicken the broth?

Mix cornstarch with cold water to form a slurry and stir into the simmering stew to thicken.

→ Is it necessary to brown the beef first?

Browning enhances depth and richness of flavor by creating flavorful browned bits in the pot.

→ What herbs complement the flavors here?

Dried thyme and rosemary provide aromatic earthiness that pairs well with the beef and vegetables.