Savory Beef Stew Root (Print Version)

Tender beef and root vegetables simmered slowly for a rich, comforting meal.

# What You'll Need:

→ 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
09 - 1 cup dry red wine
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
17 - 2 tbsp cold water
18 - Fresh parsley, chopped for garnish

# How-To 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 deepen 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 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. Ladle into bowls and garnish with fresh parsley.

# Expert Tips:

01 -
  • The broth becomes impossibly rich and deep flavored without needing fancy techniques or expensive ingredients
  • Leftovers taste even better the next day, if there are any left
02 -
  • Rushing the beef browning step is the biggest mistake, so take your time and work in batches for the best flavor foundation
  • The stew is finished when the beef breaks apart with gentle pressure, not just when the timer goes off
03 -
  • Skim any excess fat that rises to the top after refrigerating for a lighter final dish
  • Dried mushrooms reconstituted in the broth add an extra layer of umami that nobody can quite identify but everyone loves

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