Savor the Hearty Comfort of Classic Beef Stew with Root Vegetables
Warm your soul with this Classic Beef Stew, a timeless dish filled with tender beef and a medley of root vegetables. Perfect for chilly evenings or when you crave something comforting, this stew delivers rich flavors and a satisfying, hearty texture.

Ideal for those who enjoy slow-cooked meals that are both simple and flavorful, this recipe combines basic ingredients with classic techniques. Ready to create a pot of delicious, homey goodness? Let’s get started!
Rich and Hearty: Your Ultimate Beef Stew Recipe
This Classic Beef Stew is more than a meal; it’s a comforting experience in every bite. The combination of seared beef, aromatic herbs, and perfectly tender root vegetables creates a dish that’s as satisfying as it is delicious.
Here are some tips to ensure your stew turns out perfect every time.
Pro Tips for the Best Beef Stew:
- Dry the Beef: Patting the beef dry ensures a good sear, which adds depth of flavor.
- Brown in Batches: Avoid crowding the pot while browning the beef to achieve a golden crust.
- Layer the Flavors: Deglaze the pot with red wine to lift all the delicious browned bits for added richness.
- Low and Slow: Simmer the stew gently to tenderize the beef and blend the flavors.
- Add Vegetables Later: Add root vegetables halfway through cooking to prevent them from becoming mushy.
Classic Beef Stew with Root Vegetables Recipe:
- Preparation time: 15 minutes
- Cooking time: 2 hours 15 minutes
- Servings: 6
- Equipment: Large pot or Dutch oven
This recipe brings together earthy flavors and satisfying textures, perfect for any occasion.
Ingredients:
For the Stew:
- 2 lbs beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- ¼ cup all-purpose flour
- 3 tablespoon olive oil, divided
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine
- 4 cups beef broth
- 2 tablespoon tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 2 medium potatoes, peeled and cubed
- Optional: chopped fresh parsley for garnish
Directions:
- Prepare the Beef: Pat the beef dry and season with salt and pepper. Toss with flour to coat. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Brown the beef in batches, then transfer to a plate.
- Sauté Vegetables: Lower the heat to medium. Add the remaining olive oil and chopped onion to the pot. Cook until softened, about 5 minutes. Stir in the garlic and cook for another minute.
- Deglaze and Simmer: Pour in the red wine, scraping up any browned bits from the pot’s bottom. Add beef broth, tomato paste, thyme, and bay leaves. Return the beef to the pot, bring to a simmer, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
- Add Root Vegetables: Stir in the carrots, parsnips, and potatoes. Cover and simmer for another hour or until the vegetables and beef are tender.
- Finish and Serve: Remove the bay leaves. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley, alongside crusty bread or over noodles.
Ready to Enjoy!
This Classic Beef Stew with Root Vegetables is a true comfort food masterpiece. With its rich, savory flavors and hearty ingredients, it’s perfect for family dinners, special occasions, or simply warming up on a cold day.
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