Savory Beef Stew Root (Printable)
Tender beef and root vegetables slow-cooked in a rich, savory broth for a warm, satisfying dish.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 4 cups beef broth
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste
→ Spices & Herbs
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - Salt and freshly ground black pepper, to taste
→ Other
15 - 2 tbsp olive oil
16 - 2 tbsp cornstarch
17 - 2 tbsp cold water
18 - Fresh parsley, chopped for garnish
# Steps:
01 - Pat beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches without overcrowding, setting aside browned pieces on a plate.
03 - Add onion, celery, and garlic to the pot. Sauté for 3–4 minutes until softened and fragrant.
04 - Stir in tomato paste and cook for 1 minute to deepen flavor.
05 - Return beef to the pot along with any accumulated juices. Add carrots, parsnips, and potatoes.
06 - Pour in beef broth and red wine. Add bay leaves, thyme, and rosemary. Bring to a boil, then reduce heat to low.
07 - Cover and simmer gently for 1.5 to 2 hours, or until beef is fork-tender and vegetables are cooked through.
08 - If a thicker consistency is preferred, mix cornstarch with cold water to make a slurry. Stir into the stew and cook for 5 minutes until slightly thickened.
09 - Remove bay leaves and discard. Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley.
# Expert Hints:
01 -
- The beef becomes impossibly tender, practically falling apart when you look at it wrong
- Root vegetables soak up all that savory broth until theyre like little flavor bombs
- It tastes even better the next day, which is basically a gift to your future self
02 -
- Rushing the browning step is the biggest mistake you can make—those crusty bits are what make the broth taste restaurant-quality
- If the stew seems too thick, add more broth or water, but remember the potatoes will release starch as they cook
- Dont boil the stew violently; gentle simmering keeps the beef from getting tough and stringy
03 -
- Cut your vegetables into similar sizes so they finish cooking at the same time
- If the beef seems especially tough, give it another 30 minutes—sometimes it just needs more time to surrender