Savory Beef Stew Root (Printable)

Tender beef and root veggies simmered slowly in a rich, savory broth for a comforting meal.

# Ingredient List:

→ 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 mixed with 2 tbsp cold water
17 - Fresh parsley, chopped for garnish

# How to Make:

01 - Pat beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches without overcrowding, setting aside browned pieces.
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 to deepen flavor.
05 - Return beef to the pot. Add carrots, parsnips, and potatoes.
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 - Mix cornstarch with cold water to make a slurry. Stir into the stew and cook for 5 minutes until slightly thickened.
09 - Remove bay leaves and adjust seasoning. Ladle into bowls and garnish with fresh parsley.

# Helpful Tips:

01 -
  • The beef becomes impossibly tender after simmering in that rich, wine-infused broth
  • Root vegetables soak up all those savory flavors while keeping their texture intact
  • Makes enough for six hearty servings and somehow tastes even better the next day
02 -
  • Rushing the beef browning step is the biggest mistake you can make, so take your time with each batch
  • Simmering too vigorously will make the beef tough, so keep that heat low and patient
  • The stew needs at least 90 minutes, but two hours is even better for that falling-apart texture
03 -
  • Cutting all vegetables into similar sizes ensures everything finishes cooking at the same time
  • A heavy Dutch oven really does make a difference in maintaining steady, even heat

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