Beef Stew with Root Vegetables (Print View)

A comforting mix of tender beef and root vegetables simmered in a savory broth.

# What You'll Need:

→ Meats

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

→ Vegetables

02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and cubed
05 - 1 large onion, diced
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups beef stock
09 - 1 cup dry red wine (optional; substitute beef stock if preferred)

→ Seasonings & Herbs

10 - 2 tbsp tomato paste
11 - 2 tsp salt, or to taste
12 - 1 tsp freshly ground black pepper
13 - 2 bay leaves
14 - 3 sprigs fresh thyme or 1 tsp dried thyme

→ Other

15 - 2 tbsp vegetable oil
16 - 2 tbsp cornstarch or arrowroot powder mixed with 2 tbsp cold water (optional, for thickening)

# Step-by-Step Directions:

01 - Pat beef cubes dry with paper towels and season evenly with salt and freshly ground black pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides, then transfer to a plate.
03 - Add diced onion and sliced celery to the pot; sauté for 3 to 4 minutes until softened. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
04 - Return beef to the pot. Pour in red wine if using, scraping the bottom to lift browned bits. Simmer for 2 minutes to reduce slightly.
05 - Incorporate beef stock, carrots, parsnips, potatoes, bay leaves, and thyme. Stir well and bring the mixture to a gentle simmer.
06 - Cover and cook on low heat for 2 hours, stirring occasionally, until beef is very tender and vegetables are soft.
07 - For a thicker consistency, stir the cornstarch slurry into the stew and simmer uncovered for 5 to 10 minutes until thickened.
08 - Remove bay leaves and thyme sprigs. Adjust seasoning to taste and serve the stew hot.

# Expert Suggestions:

01 -
  • The beef becomes so tender it practically melts on your tongue, a secret earned through patient simmering rather than fancy techniques
  • Those root vegetables aren't just there for the ride—they become sweet and silky, their flavors melding into a broth that tastes like home
  • It's the kind of meal that fills your kitchen with warmth and makes unexpected guests suddenly feel very welcome
02 -
  • Don't skip the browning step. It's not optional flavor—it's essential flavor. Those browned bits become the foundation of everything else
  • The cornstarch thickener is optional because slow cooking naturally reduces the broth. If you don't use it, you'll get a silkier texture than a thick gravy, which I prefer
  • Always use fresh herbs when you can. The difference between dried thyme and fresh thyme in a stew that cooks this long is noticeable
03 -
  • The quality of your beef stock genuinely matters. If you have time to make your own, do it. If not, taste-test store-bought options—you'll notice differences
  • Don't listen to recipes that say you can rush this. Two hours is a minimum. I often cook it for 2.5 hours because the extra time just makes the beef more tender and the flavors even more integrated
  • Save your bacon grease if you cook bacon. A tablespoon mixed into the oil for browning the beef adds a subtle smoky note that nobody can identify but everyone loves

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