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Beef Stew With Root Vegetables - A Cozy, Hearty One-Pot Meal

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Beef chuck (2 to 2.5 pounds), cut into 1.5-inch cubes
  • Kosher salt and black pepper
  • All-purpose flour (optional, for dredging)
  • Olive oil or neutral oil (2 to 3 tablespoons)
  • Yellow onion (1 large), diced
  • Garlic (4 cloves), minced
  • Tomato paste (2 tablespoons)
  • Dry red wine (1 cup), such as Cabernet or Merlot
  • Beef stock or broth (4 cups)
  • Bay leaves (2)
  • Fresh thyme (4 sprigs) or 1 teaspoon dried thyme
  • Carrots (3), cut into 1-inch chunks
  • Parsnips (2), cut into 1-inch chunks
  • Russet or Yukon Gold potatoes (3 medium), cut into 1.5-inch chunks
  • Celery (2 stalks), sliced
  • Worcestershire sauce (1 tablespoon)
  • Frozen peas (1 cup), optional
  • Fresh parsley, chopped (for garnish)
  • Cornstarch (1 tablespoon) mixed with 1 tablespoon water, optional for thickening

Method
 

  1. Pat the beef dry and season well. Dry meat browns better. Sprinkle the beef generously with salt and pepper. If you like a slightly thicker stew, lightly coat the cubes in flour, shaking off excess.
  2. Brown the beef in batches. Heat 1 to 2 tablespoons of oil in a heavy Dutch oven over medium-high heat. Sear the beef on two sides until deeply browned, about 3 to 4 minutes per side. Don’t crowd the pot. Transfer browned pieces to a plate and repeat with remaining beef, adding oil as needed.
  3. Sauté the aromatics. Lower heat to medium. Add onions and a pinch of salt. Cook, stirring, until softened and lightly golden, 5 to 7 minutes. Add garlic and cook 30 seconds, just until fragrant.
  4. Build the base. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly. This step adds sweetness and depth.
  5. Deglaze with wine. Pour in the red wine and scrape up the browned bits. Simmer 2 to 3 minutes to reduce slightly. If you’re skipping wine, use an extra cup of stock and a splash of balsamic vinegar for brightness.
  6. Add liquids and herbs. Return the beef (and any juices) to the pot. Pour in beef stock to mostly cover the meat. Add bay leaves, thyme, and Worcestershire. Bring to a gentle boil.
  7. Simmer low and slow. Reduce heat to low, cover with the lid slightly ajar, and simmer for 60 minutes. Keep it at a soft bubble, not a rolling boil. Stir occasionally to prevent sticking.
  8. Add the root vegetables. Stir in carrots, parsnips, potatoes, and celery. Continue simmering, partially covered, for 35 to 45 minutes, until the beef is fork-tender and vegetables are cooked through but not falling apart.
  9. Finish and adjust thickness. If the stew seems thin, stir in the cornstarch slurry and simmer 2 to 3 more minutes until glossy and slightly thickened. If it’s too thick, add a splash of stock or water.
  10. Season and brighten. Remove bay leaves and thyme stems. Taste and adjust salt and pepper. Stir in peas for the last 3 minutes if using. A teaspoon of red wine vinegar or lemon juice at the end can lift the flavors.
  11. Serve. Ladle into warm bowls and top with chopped parsley. Pair with crusty bread, buttered noodles, or mashed potatoes.