Pin it This dish combines tender cubes of beef chuck with earthy root vegetables including carrots, parsnips, potatoes, and turnip. Simmered slowly in a rich broth enhanced with tomato paste, dry red wine, and aromatic herbs like thyme and rosemary, it creates a deep, savory flavor perfect for chilly evenings. The inclusion of Worcestershire sauce adds a subtle tang, while butter and vegetable oil contribute richness and body. This comforting main course can be prepared ahead and reheated, with options for gluten-free adjustments and variations such as sweet potatoes or alcohol-free preparations.
The kitchen was freezing that January, and I'd just come inside from shoveling the driveway. My hands were still numb when I started chopping vegetables for this stew, but something about the rhythm of the knife against the cutting board made everything feel right again. By the time the beef hit the hot oil, that gorgeous sear filled the entire house and suddenly winter didn't seem so brutal after all.
I made this for my dad last winter when he was recovering from surgery. He kept asking what time dinner would be ready, not because he was hungry but because the aroma was driving him crazy in the best possible way. That man never asks for seconds, but he went back for a third bowl that night.
Ingredients
- Beef chuck: Chuck roast has the perfect marbling for slow cooking, becoming meltingly tender while still holding its shape
- Carrots and parsnips: The parsnips add this subtle sweetness that balances the rich beef, and they hold up better than you'd expect during long simmering
- Onion and celery: These aromatics create the foundational flavor base, so take your time sauteing them until they're soft and fragrant
- Garlic: Fresh minced garlic blooms in hot fat and adds that punchy, savory depth that canned garlic never achieves
- Tomato paste: This concentrates into this umami-rich glaze that deepens the color and flavor of the entire broth
- Flour: Just two tablespoons helps thicken the stew naturally while coating those vegetables in the process
- Red wine: The acidity cuts through the rich beef and adds complexity, though extra broth works perfectly fine too
- Beef broth: Use a good quality broth you'd actually drink on its own, because it becomes half your final flavor
- Worcestershire sauce: This sneaky ingredient adds that restaurant quality savory depth nobody can quite put their finger on
- Dried herbs: Thyme and rosemary hold up beautifully to long cooking, while bay leaves lend that classic stew flavor
Instructions
- Sear the beef:
- Pat those cubes completely dry with paper towels, season generously with salt and pepper, then brown them in hot oil without overcrowding the pot. Let each piece develop a deep crust on all sides before moving to the next batch.
- Build the aromatics:
- In the same pot, soften your onion and celery until they're translucent, then add garlic until fragrant. Stir in tomato paste and flour, letting them cook until they smell toasted and rich.
- Deglaze and assemble:
- Pour in the wine and scrape up all those gorgeous brown bits from the bottom, then return the beef and add broth, Worcestershire, and herbs. Let everything come together before adding your root vegetables.
- Simmer gently:
- Bring to a gentle bubble then reduce to low, cover, and let it simmer for about 2 hours. Remove the lid for the last 30 minutes to let it thicken naturally into something spoonable and luxurious.
Pin it There's something deeply satisfying about a one pot meal that feeds a crowd and fills the entire house with comfort. This stew has become my go-to for snowy days, sick friends, and those Sunday afternoons when time seems to slow down.
Making It Your Own
Sometimes I'll throw in a handful of frozen peas during the last 10 minutes for pops of bright color and sweetness. A splash of balsamic vinegar right before serving adds this bright acidity that cuts through the richness beautifully.
What To Serve Alongside
Crusty bread is mandatory for sopping up that incredible broth, but buttered egg noodles work wonderfully too. A simple green salad with sharp vinaigrette helps balance all that richness.
Storage And Reheating
This stew keeps beautifully in the refrigerator for up to 4 days and freezes like a dream for those emergency comfort food cravings.
- Cool completely before transferring to airtight containers
- Reheat gently over low heat, adding a splash of broth if needed
- The potatoes might soften slightly but the flavor only gets better
Pin it There's nothing quite like lifting that lid after hours of simmering and seeing something so nourishing and complete.
Recipe FAQs
- → What cut of beef works best for this stew?
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Beef chuck cut into 1-inch cubes is ideal for slow simmering, becoming tender while absorbing flavors.
- → Can I substitute the root vegetables?
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Yes, sweet potatoes can replace regular potatoes for a sweeter flavor, and turnips are optional based on preference.
- → How should I thicken the stew?
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Sprinkling flour over sautéed vegetables before adding liquids helps thicken the broth naturally during cooking.
- → Is it necessary to use red wine?
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Red wine adds depth but can be omitted or replaced with extra broth for an alcohol-free version.
- → How can I make this dish gluten-free?
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Use gluten-free flour for thickening and ensure Worcestershire sauce is gluten-free to maintain dietary restrictions.
- → What are good serving suggestions?
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Serve hot with crusty bread or over buttered noodles to soak up the flavorful broth.
