Beef Stew Root Vegetables

The February wind was howling against the kitchen window when I finally got around to making this beef stew. My grandmother had been promising to teach me her version for years, but we kept finding reasons to put it off. That afternoon, with nowhere to be and nothing to prove, I called her and we made it together over speaker phone while I fumbled through my first attempt.

I served this stew to my roommates that first night, and we ate standing up around the stove because nobody wanted to wait for proper bowls. The kitchen smelled like red wine and thyme, and suddenly our cramped apartment felt cozy instead of small. That pot fed us for three days, and each night the flavor deepened into something more extraordinary than the last.

Ingredients

• 2 lbs beef chuck: Chuck has the perfect marbling for long cooking, becoming fork tender without falling apart completely
• 2 large carrots and 2 parsnips: Parsnips add this lovely subtle sweetness that balances the savory beef
• 2 medium potatoes: They absorb the broth like sponges and become incredibly creamy
• 1 large onion and 2 celery stalks: These aromatics build the foundation of flavor
• 2 cloves garlic: Minced fresh, it adds that familiar warmth without overpowering
• 1 small rutabaga or turnip: The secret ingredient that adds earthy depth most people cant quite identify
• 4 cups beef stock: Use a good quality one, it makes up most of your final liquid
• 1 cup dry red wine: Something you would actually drink, it creates such complexity
• 2 tbsp tomato paste: Concentrated umami that deepens the color and flavor
• 2 tbsp Worcestershire sauce: Savory, salty magic that ties everything together
• 2 bay leaves, 1 tsp thyme, 1 tsp rosemary: Classic herb combination that screams comfort food
• 3 tbsp olive oil: For getting that gorgeous crust on the beef
• 2 tbsp flour: The secret to perfectly thickened, silky broth
• Fresh parsley: Bright garnish that cuts through all the richness

Instructions

Get your beef ready:

Pat those cubes completely dry with paper towels, then salt and pepper them like you actually mean it

Build your flavor base:

Heat oil in your Dutch oven until it shimmers, brown beef in batches without crowding the pot, and set aside when beautifully caramelized

Cook the aromatics:

Reduce heat to medium, cook onion and celery for 4 minutes until softened, add garlic for just 1 minute

Add the thickener:

Sprinkle flour over everything, stirring constantly for 1 to 2 minutes until the raw flour smell disappears

Deglaze the pot:

Stir in tomato paste, pour in wine while scraping up all those gorgeous browned bits from the bottom

Bring everyone together:

Return beef to the pot, add stock, Worcestershire, bay leaves, thyme, and rosemary

First slow cook:

Bring to a simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally and inhaling deeply

Add the root vegetables:

Stir in carrots, parsnips, potatoes, and rutabaga, cover and cook another 45 to 60 minutes until tender

Final adjustments:

Fish out bay leaves, taste and add more salt and pepper if needed

Serve it up:

Sprinkle fresh parsley over each bowl and watch people is faces light up

Save

This recipe became my go to for snow days, sick friends, and nights when nothing sounds better than food that hugged you back. My grandmother eventually admitted my version had surpassed hers, which I think was the highest compliment she could have given.

Making It Your Own

After making this stew dozens of times, I have learned that small tweaks make it feel like yours. Try swapping sweet potatoes for regular ones, or throw in some pearl onions during the last hour of cooking. The beauty of a stew is how forgiving it is.

Serving Suggestions

Crusty bread is non negotiable for soaking up that incredible broth. Mashed potatoes are also fantastic if you want to go full comfort food mode. A simple green salad with sharp vinaigrette cuts through the richness perfectly.

Storage And Reheating

This stew actually improves overnight, making it perfect for meal prep or entertaining. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently over low heat, adding a splash of beef stock if it has thickened too much.

• Let the stew cool completely before refrigerating to prevent bacterial growth
• When freezing, leave extra headspace as liquids expand when frozen
• Always reheat on the stove, never the microwave, for best texture

Save

There is something deeply satisfying about a dish that rewards patience so generously. Hope this stew becomes as special in your kitchen as it has in mine.

Recipe FAQs

→ What cut of beef works best for this dish?

Beef chuck is ideal as it becomes tender and flavorful after slow cooking.

→ Can I substitute the root vegetables?

Yes, sweet potatoes or other firm root vegetables can be used for variation.

→ How long should the beef simmer?

Simmer the beef covered on low heat for about 1.5 hours before adding vegetables.

→ What liquids enhance the flavor?

Beef stock combined with dry red wine and tomato paste creates a rich, savory base.

→ How do I thicken the broth?

A small amount of flour sprinkled over vegetables before adding liquids helps thicken the broth.

→ Is it possible to make this gluten-free?

Yes, use gluten-free flour and a gluten-free Worcestershire sauce to keep it gluten-free.