Description
A hearty, slow-simmered beef stew loaded with tender chunks of beef and earthy root vegetables. Perfect for a cozy family dinner on a chilly evening.
Ingredients
Beef Stew:
- 2 lbs beef chuck, cut into 1 ½-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 4 cups beef broth
Vegetables:
- 3 large carrots, cut into chunks
- 2 parsnips, cut into chunks
- 2 medium potatoes, peeled and cubed
- 2 turnips, peeled and cubed
Seasonings:
- 2 bay leaves
- 1 tsp dried thyme (or 2–3 sprigs fresh)
- 1 tsp dried rosemary
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Brown beef cubes on all sides in batches; set aside.
- In the same pot, add onion and garlic; cook until softened. Stir in tomato paste and cook for 1 minute.
- Return beef to pot. Add broth, bay leaves, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cover and simmer gently for 1 ½ to 2 hours, until beef is tender.
- Add carrots, parsnips, potatoes, and turnips. Continue cooking for 30–40 minutes, until vegetables are fork-tender.
- Remove bay leaves. Adjust seasoning.
- Garnish with fresh parsley before serving.
Notes
- For a thicker stew, mash a few cooked potatoes into the broth or stir in a cornstarch slurry.
- Substitute sweet potatoes for a sweeter, earthy flavor.
- This stew tastes even better the next day after flavors meld.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Stovetop / Slow Simmer
- Cuisine: American / European Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 120mg
