Save A hearty, comforting stew featuring tender beef simmered with a medley of root vegetables in a savory, aromatic broth.
I often make this classic beef stew on chilly weekends when I want a filling family meal that warms everyone up.
Ingredients
- Meat & Broth: 2 lbs (900 g) beef chuck cut into 1.5-inch cubes, 2 tbsp vegetable oil, 4 cups (950 ml) beef broth (gluten-free if needed), 1 cup (240 ml) dry red wine (optional replace with broth if preferred)
- Vegetables: 3 large carrots peeled and cut into chunks, 3 medium parsnips peeled and cut into chunks, 2 medium potatoes peeled and cubed, 2 medium onions chopped, 2 celery stalks sliced, 3 cloves garlic minced
- Seasonings & Aromatics: 2 tbsp tomato paste, 2 tbsp all-purpose flour (or gluten-free flour), 2 bay leaves, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp freshly ground black pepper, 1 1/2 tsp kosher salt (plus more to taste), 1 tbsp Worcestershire sauce
- Garnish (optional): Chopped fresh parsley
Instructions
- Step 1:
- Pat beef cubes dry with paper towels. Season with salt and pepper.
- Step 2:
- Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches turning to sear on all sides. Transfer browned beef to a plate.
- Step 3:
- Reduce heat to medium. Add onions and celery to the pot. Sauté for 45 minutes until softened. Add garlic and cook for 1 minute.
- Step 4:
- Stir in tomato paste and flour cook for 2 minutes stirring constantly.
- Step 5:
- Gradually pour in red wine scraping up browned bits from the bottom. Simmer for 2 minutes.
- Step 6:
- Return beef to the pot. Add beef broth Worcestershire sauce bay leaves thyme and rosemary. Bring to a simmer.
- Step 7:
- Cover and simmer gently for 1 hour.
- Step 8:
- Add carrots parsnips and potatoes. Cover and continue simmering for 4560 minutes or until beef and vegetables are tender.
- Step 9:
- Discard bay leaves. Adjust seasoning with salt and pepper if needed.
- Step 10:
- Ladle stew into bowls and garnish with chopped parsley if desired. Serve hot.
Save This stew always brings my family together around the table especially on cold days when comfort food is a must.
Notes
For a thicker stew mash a few potato pieces against the pot sides and stir. Substitute turnips or rutabaga for parsnips if preferred. Serve with crusty bread or over mashed potatoes. Pair with a robust red wine such as Cabernet Sauvignon or Merlot.
Required Tools
Large Dutch oven or heavy-bottomed pot Chefs knife Cutting board Wooden spoon Ladle
Nutritional Information
Calories 390 Total Fat 17 g Carbohydrates 28 g Protein 32 g per serving
Save Enjoy your hearty classic beef stew perfect for family dinners or special occasions.
Recipe Q&A
- → What cut of beef is best for this stew?
Beef chuck is ideal due to its marbling and tenderness after slow cooking.
- → Can I use other root vegetables instead of parsnips?
Turnips or rutabaga make excellent substitutes, adding a slightly different but complementary flavor.
- → How can I thicken the stew naturally?
Mash a few potato pieces against the pot sides while cooking to create a thicker consistency.
- → Is it necessary to brown the beef before simmering?
Yes, browning develops deeper flavor through caramelization and adds richness to the broth.
- → What wine pairs well with this dish?
A robust red wine like Cabernet Sauvignon or Merlot complements the hearty flavors beautifully.
- → Can this dish be made gluten-free?
Yes, by replacing regular flour with gluten-free flour and ensuring broth and Worcestershire sauce labels are gluten-free.