Savory Beef Stew Root (Printable)
Tender beef and root vegetables slow-cooked in a rich, savory broth for a hearty meal.
# Ingredient List:
→ Meats
01 - 1.5 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 medium carrots, peeled and cut into 1-inch pieces
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and diced
05 - 2 celery stalks, sliced
06 - 1 large yellow onion, chopped
07 - 3 cloves garlic, minced
08 - 1 turnip, peeled and diced (optional)
→ Liquids
09 - 4 cups beef broth
10 - 1 cup dry red wine (optional; substitute with more broth if preferred)
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 - 1/2 tsp freshly ground black pepper
17 - 1 tsp salt (or to taste)
→ Thickeners & Fats
18 - 2 tbsp vegetable oil (or olive oil)
19 - 2 tbsp all-purpose flour or gluten-free flour
20 - 1 tbsp butter (optional, for richness)
# Steps:
01 - Pat the beef cubes dry with paper towels and season with salt and pepper.
02 - In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown the beef in batches, turning to sear on all sides. Set browned beef aside.
03 - In the same pot, add butter (if using), then add onion and celery. Sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
04 - Add tomato paste and sprinkle flour over the vegetables. Cook for 1–2 minutes, stirring constantly.
05 - Return beef to the pot. Pour in wine (if using), scraping up brown bits from the bottom. Let simmer for 2–3 minutes.
06 - Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well.
07 - Add carrots, parsnips, potatoes, and turnip. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
08 - Remove lid for the last 20–30 minutes of cooking to allow the stew to thicken. Adjust seasoning with salt and pepper to taste. Discard bay leaves and serve hot, garnished with fresh parsley if desired.
# Expert Advice:
01 -
- The beef becomes impossibly tender, almost falling apart when you look at it wrong, and the broth develops this incredible depth that comes from nothing more than time and patience.
- Its one of those rare dishes that actually tastes better the next day, making it perfect for lazy Sundays with built-in Monday lunch.
02 -
- Browning the beef properly is not optional—this is where you build the flavor foundation, and steaming beef instead of searing it will result in a bland, gray disappointment.
- The stew is done when the beef yields easily to a fork and the broth has thickened enough to coat the back of a spoon, not necessarily when the timer goes off.
03 -
- If you've got time, make the stew a day ahead—it gives the flavors a chance to develop and makes it easier to skim off excess fat before serving.
- Don't skip the wine unless you absolutely must, but if you do, add an extra cup of broth and maybe a splash of balsamic vinegar for that acid balance.