Savory Beef Stew Root (Printable)

Tender beef with carrots, parsnips, and potatoes simmered for a rich, savory meal.

# Ingredient List:

→ 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 (gluten-free if needed)
09 - 1 cup dry red wine (optional, can substitute with more broth)
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 (optional, for thickening)
17 - 2 tbsp cold water (if using cornstarch)
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, setting aside browned pieces.
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 develop flavor.
05 - Return beef to the pot. 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 and vegetables are fork-tender.
08 - If desired, mix cornstarch with cold water to make a slurry. Stir into the stew and cook for 5 minutes until thickened.
09 - Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed.
10 - Ladle into bowls and garnish with fresh chopped parsley.

# Expert Advice:

01 -
  • The beef becomes impossibly tender, almost melting in your mouth after its long simmer in that rich, flavorful broth
  • Root vegetables absorb all those savory depths while still holding their shape, creating the perfect balance of textures
  • This stew tastes even better the next day, making it ideal for meal prep or feeding a crowd throughout the week
02 -
  • Browning beef in batches prevents overcrowding, which would cause the meat to steam instead of develop that gorgeous crust
  • Letting the stew simmer gently rather than boil keeps the meat tender and prevents the vegetables from falling apart
  • The stew needs at least 1.5 hours to really transform, but checking it after the first hour ensures nothing is cooking too fast
03 -
  • Dry your beef thoroughly before seating—excess moisture prevents proper browning
  • Taste your broth before adding salt, since some brands are saltier than others

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