Savory Beef Stew with Vegetables (Printable)
Hearty stew featuring tender beef and root vegetables in a savory broth, ideal for chilly evenings.
# What You 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 without overcrowding, setting aside browned pieces on a plate.
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, stirring constantly to deepen the flavor.
05 - Return beef and any accumulated juices to the pot. Add carrots, parsnips, and potatoes, stirring to combine.
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 is fork-tender and vegetables are cooked through.
08 - If a thicker stew is preferred, mix cornstarch with cold water to make a slurry. Stir into the stew and cook for 5 minutes until slightly thickened.
09 - Remove and discard bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
10 - Ladle hot stew into bowls and garnish with freshly chopped parsley.
# Expert Tips:
01 -
- The beef becomes impossibly tender after hours of slow simmering, practically falling apart at the mere suggestion of a spoon
- Root vegetables absorb all that beefy goodness while maintaining their sweet earthy character
- It tastes even better the next day, making it the ultimate cook once eat twice meal
02 -
- Crowding the pot while browning beef will steam it instead of searing it, so work in batches and resist the urge to rush
- Simmer gently rather than boiling vigorously, which can toughen the meat and make vegetables fall apart too quickly
03 -
- Dry your beef thoroughly with paper towels before searing, as moisture is the enemy of a good crust
- Taste your broth before seasoning since some brands are saltier than others