Beef Stew Root Vegetables (Printable)

Tender beef and root vegetables cooked slowly in a savory, comforting broth.

# What goes in:

→ Meats

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 2 large carrots, peeled and cut into 1-inch pieces
03 - 2 parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and cut into 1-inch cubes
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced
08 - 1 small rutabaga or turnip, peeled and cut into 1-inch cubes

→ Liquids

09 - 4 cups beef stock
10 - 1 cup dry red wine
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 - Salt and freshly ground black pepper, to taste

→ Other

17 - 3 tbsp olive oil
18 - 2 tbsp all-purpose flour
19 - 1 tbsp fresh parsley, chopped

# Directions:

01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Brown the beef in batches, adding more oil as needed, about 3–4 minutes per batch. Set browned beef aside.
03 - Reduce heat to medium. Add onion and celery to the pot and cook for 4 minutes until softened. Stir in garlic, cook for 1 minute.
04 - Sprinkle flour over the vegetables and stir for 1–2 minutes.
05 - Add tomato paste, stirring to coat the vegetables. Pour in red wine, scraping up any browned bits from the bottom of the pot.
06 - Return the beef to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to combine.
07 - Bring to a simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally.
08 - Add carrots, parsnips, potatoes, and rutabaga. Stir well, cover, and cook for another 45–60 minutes, until vegetables and beef are tender.
09 - Remove bay leaves, adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after hours of slow cooking, practically melting in your mouth
  • Root vegetables soak up all that rich, wine-infused broth until theyre flavor bombs themselves
  • It somehow tastes even better the next day, making it the ultimate make-ahead meal
02 -
  • Do not skip the flour step, it is what transforms your broth from thin soup into silky, restaurant quality stew
  • Browning the beef properly is non-negotiable, that caramelization creates layers of flavor you cannot achieve otherwise
  • The stew needs at least that initial 1.5 hours to develop the depth that makes people ask for seconds
03 -
  • A splash of balsamic vinegar right before serving adds brightness that cuts through the richness
  • Cut all your vegetables to roughly the same size so they cook evenly
  • Pat the beef really dry before seasoning, moisture prevents proper browning

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