Beef Stew Root Vegetables Broth

This hearty beef stew is my go to comfort food whenever gray skies or a chilly night call for something cozy. Packed with fork tender beef, sweet root vegetables, and a deeply savory broth, this family favorite is just right for Sunday dinner or sharing around the table when friends come to visit.

I first made this on a snowy day when I needed to warm up after shoveling the driveway. Now my family asks for this stew every winter nobody can resist coming back for seconds.

Ingredients

• Beef chuck cubes: Well marbled beef adds succulent flavor and texture Cubes around one and a half inches cook evenly and fall apart when done
• Olive oil: Helps brown the beef and softens the vegetables A fresh bottle matters for the best taste
• Large onion: Choose yellow or sweet onions Look for ones with tight skin and no green spots
• Garlic fresh minced: Garlic brings depth Nutty and mellow after sautéing
• Carrots: Bright color and sweet earthiness Go for firm carrots with vibrant orange hue
• Celery: Balances richness by adding herbal and crisp notes Stalks should be crisp not wilted
• Potatoes: Use starchy potatoes like Yukon Gold or Russet They hold up in long simmering
• Button mushrooms: Brings umami and heartiness Choose mushrooms that are dry and feel firm to the touch
• Beef broth: Opt for low sodium so you control the salt level Quality broth means richer stew
• Dry red wine: Adds complexity and deglazes the pan Choose a bottle you would enjoy drinking
• Tomato paste: Concentrates flavor and lends subtle acidity Look for deep red color
• Worcestershire sauce: Boosts savoriness A small splash goes a long way
• Dried thyme: Earthy herby notes Pair with bay leaves for classic flavor base
• Bay leaves: Essential for aromatic background Remove before serving
• Salt and black pepper: Seasoning is key Taste as you go for best balance
• All purpose flour: Adds body and thickens the stew Unbleached flour has a gentle flavor
• Unsalted butter: Finish with butter to give a silky sheen and gentle richness Quality butter makes a difference
• Fresh parsley for garnish: Lively flavor and color Curly or flat leaf works well

Instructions

Prepare the Beef:

Pat cubes very dry with paper towels This step ensures the meat browns properly and not steams Season them generously all over with salt and black pepper

Brown the Beef:

Heat olive oil in a large Dutch oven over medium high Place beef into the pot just enough not to overcrowd Sear each side deeply brown about three to four minutes per batch Transfer to a plate between batches

Sauté Aromatics:

Add diced onions and minced garlic to the hot pot Stir scraping up browned bits Cook on medium for two to three minutes until soft and golden This brings sweetness and depth

Add and Soften the Vegetables:

Toss in sliced carrots celery and mushrooms Stir and let cook about five minutes until veggies begin to soften and mushrooms give up their juices Stir often for even cooking

Build the Base:

Stir in tomato paste and sprinkle flour over the vegetables Mix well making sure everything is coated evenly Cook one minute until flour looks slightly toasty and smells nutty

Deglaze with Red Wine:

Carefully pour in dry red wine Scrape every bit off the bottom of the pot with a wooden spoon Let simmer two minutes to cook off some alcohol and combine the layers of flavor

Simmer the Stew:

Return browned beef and any juices back to the pot Add beef broth, potatoes, Worcestershire sauce, dried thyme, and bay leaves Stir well Bring up to a simmer gently

Slow Cook:

Cover the pot and reduce heat to low Let simmer two hours Stir occasionally The beef will become wonderfully tender and vegetables perfectly cooked

Finish and Season:

Remove bay leaves Stir in the butter for that glossy finish Taste Add more salt and pepper as needed

Garnish and Serve:

Ladle into bowls Sprinkle with chopped parsley Serve piping hot straight from the pot

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My favorite ingredient here is definitely the beef chuck when well marbled it delivers incredibly tender and rich bites by the end of cooking Sometimes my kids like to help stir in the parsley at the end and sneak a few carrots from the pot while it is still bubbling

Storage Tips

This stew will keep in the fridge for up to four days Flavors improve overnight Always cool completely before covering and refrigerating Reheat gently on the stovetop over low heat adding a splash of broth or water to loosen if needed To freeze let the stew cool completely portion into airtight containers and freeze for up to three months Thaw in the refrigerator before reheating for best texture

Ingredient Substitutions

If you are avoiding red wine simply swap in more beef broth and add a splash of balsamic vinegar Gluten free flour blends work well in place of all purpose flour and clarified butter or olive oil stands in for dairy if needed Root veggie swaps are easy Try adding parsnips rutabaga or turnip for a twist

Serving Suggestions

Serve with crusty bread hearty rolls or buttery mashed potatoes to soak up every drop Ladle leftovers over egg noodles for a new comfort meal Fresh herbs like chives or dill can be sprinkled just before serving

Cultural and Historical Context

Beef stew is rooted in centuries old traditions across Europe where simmered meats and veggies were vital winter fare This version echoes French and Irish farmhouse classics that warm up generations of families Passed down and tailored to what the land provided these stews celebrated everyday ingredients and patience

Seasonal Adaptations

Use spring asparagus or peas swapped in at the end for a lighter stew During autumn sweet potatoes or turnip add earthy flavor and sweetness In the heart of winter a little smoked paprika or added garlic gives a deeper warming effect

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Try this stew the next time you want a warm and comforting meal for the whole family It is simple, satisfying, and delivers flavor in every spoonful

Recipe FAQ

→ How do I get tender beef?

Browning the beef first and simmering gently for two hours ensures tender, flavorful meat.

→ Can I substitute red wine?

Yes, replace red wine with extra beef broth for an alcohol-free dish without losing depth of flavor.

→ What vegetables work best?

Carrots, potatoes, celery, onions, and mushrooms add hearty texture and classic flavor. Peas may be added for brightness.

→ How do I thicken the stew?

Stirring flour in with vegetables and tomato paste, then simmering, creates a velvety consistency without lumps.

→ What tools are needed?

A large Dutch oven or heavy pot is ideal, along with a chef’s knife, cutting board, wooden spoon, and ladle.

→ How can I make it gluten- or dairy-free?

Use gluten-free flour and plant-based butter for substitutions; always check product labels for allergens.