Savory Beef Stew Root (Print Version)

Hearty beef combined with carrots, parsnips, and potatoes in a rich, savory broth.

# What You'll Need:

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

# Step-by-Step Guide:

01 - Pat beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches, 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 and vegetables are tender.
08 - If desired, mix cornstarch with cold water to make a slurry. Stir into the stew and cook for 5 minutes until thickened.
09 - Remove bay leaves. Taste and adjust seasoning as needed.
10 - Ladle into bowls and garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • This is the kind of stew that tastes even better the next day, so you are basically meal prepping while you sleep
  • The combination of parsnips and potatoes gives you creamy and sweet in every spoonful
  • It requires almost zero active cooking time once everything is in the pot
02 -
  • Crowding the pot while browning beef will steam it instead of searing it, so work in batches if your pot is not huge
  • Simmering gently rather than boiling keeps the meat tender and prevents the broth from becoming cloudy
03 -
  • Dry your beef thoroughly with paper towels before searing for the best possible crust
  • Taste your broth before adding salt since different brands vary wildly in sodium content

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