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Classic Beef Stew with Root Vegetables

A hearty and rich beef stew perfect for chilly nights, featuring tender beef and root vegetables cooked to perfection.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pounds Beef chuck roast, cut into 1.5 inch cubes Provides tenderness and flavor
  • 1 tablespoon Salt For seasoning
  • 1 teaspoon Black pepper For seasoning
  • 1/4 cup All purpose flour To coat the beef
  • 2 tablespoons Olive oil or neutral oil For browning the meat
  • 1 large Onion, chopped Adds flavor base
  • 3 medium Carrots, chopped Adds sweetness
  • 2 stalks Celery, chopped Part of the flavor base
  • 4 cloves Garlic, minced For enhanced flavor
  • 2 tablespoons Tomato paste Adds body and sweetness
  • 4 cups Low sodium beef broth For liquid and flavor
  • 1 cup Red wine (optional) Deepens flavor
  • 2 cups Root vegetables (potatoes, parsnips, rutabaga), diced Adds texture and flavor
  • 1 leaf Bay leaf For aroma
  • 1 teaspoon Fresh thyme or dried thyme For seasoning
  • 1 tablespoon Worcestershire sauce Adds umami
  • 1 cup Frozen peas Added at the end for color

Method
 

Preparation
  1. Pat the beef dry with paper towels, season with salt and pepper, and lightly toss with flour.
  2. Heat oil in a heavy pot over medium-high heat. Sear the beef in batches until deep brown.
  3. Remove beef and add onion, carrots, and celery with a pinch of salt. Cook until softened and lightly golden.
  4. Add garlic and cook for 30 seconds.
  5. Stir in tomato paste and cook for 1 to 2 minutes.
  6. Deglaze with red wine (if using) or splash in some broth to loosen browned bits.
Cooking
  1. Return beef to the pot, add broth, bay leaf, thyme, and Worcestershire sauce. Simmer gently for 60 minutes.
  2. Add root vegetables and cook until beef is fork-tender and vegetables are silky, about 45 to 60 minutes more.
  3. Adjust seasoning and stir in peas for the last 5 minutes. Remove bay leaf and thyme stems before serving.

Notes

Stew improves in flavor after resting. Store for up to 4 days in the fridge, or freeze for up to 3 months.