Beef Stew Root Vegetables (Print version)

Tender beef and root vegetables simmered slowly in a rich, savory broth for comforting flavor.

# 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, may substitute stock)

→ 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)

# How to make it:

01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef in batches, turning to sear all sides. Remove and set aside.
03 - Add diced onion and sliced celery to the pot. Cook for 3 to 4 minutes until softened. Stir in minced garlic and tomato paste; cook for 1 minute to release flavors.
04 - Return beef to the pot. Pour in red wine, if using, scraping bottom to loosen browned bits. Simmer for 2 minutes to reduce slightly.
05 - Pour in beef stock. Add carrots, parsnips, potatoes, bay leaves, and thyme. Stir to combine and bring to a gentle simmer.
06 - Cover and cook over low heat for 2 hours, stirring occasionally, until beef is tender and vegetables are soft.
07 - If desired, mix cornstarch with cold water and stir into stew. Simmer uncovered for 5 to 10 minutes until thickened to preference.
08 - Remove bay leaves and thyme sprigs. Adjust seasoning if necessary. Serve warm.

# Expert suggestions:

01 -
  • The beef becomes so tender it practically melts on your tongue after hours of gentle simmering
  • This is the kind of meal that tastes even better the next day, when all those flavors have gotten to know each other
  • It's elegant enough for guests but honest enough to feel like home cooking
02 -
  • Don't skip browning the beef—it sounds like an extra step but it's what separates good stew from great stew
  • Low and slow is not a suggestion, it's the whole point. Beef chuck needs time to break down and become tender, and rushing it with high heat means tough, chewy meat
  • Taste as you cook, especially near the end. Seasoning builds in layers, not all at once
03 -
  • The magic is in the sear—don't rush browning the beef. Those golden bits stuck to the bottom of the pot are pure umami and flavor
  • Taste constantly as you cook. Seasoning isn't a one-time thing, it's a conversation you have with the pot throughout the cooking time
  • If your stew seems too thin after cooking, you have options: simmer it uncovered for 20 minutes to reduce, or stir in that cornstarch mixture for instant thickness

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