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Savory Beef Stew Root

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By Kelsey Reed • February 5th, 2026
Savory Beef Stew with Root Vegetables steaming in a rustic bowl, tender beef chunks and glazed carrots peeking from a rich, glossy broth. Save to Pinterest
Savory Beef Stew with Root Vegetables steaming in a rustic bowl, tender beef chunks and glazed carrots peeking from a rich, glossy broth. | mealminty.com

This hearty dish features tender cubes of beef combined with earthy root vegetables like carrots, parsnips, and potatoes. Slowly simmered in a savory broth infused with herbs and tomato paste, it delivers deep, comforting flavors ideal for warming up on cold evenings. The inclusion of red wine and Worcestershire sauce adds complexity, while gluten-free options ensure wider dietary compatibility. Cooking low and slow allows the beef to become soft and the broth to thicken naturally, offering a satisfying main course.

The first snowfall had just started when I decided this beef stew needed to happen. Something about the way the gray sky pressed against the kitchen windows made me crave that slow-cooked, rich comfort. My grandmother always said stews taste better when they have time to think about themselves.

I made this for a sick friend last winter, and she called me two days later saying the house still smelled like herbs and red wine. Thats the kind of cooking memory that sticks with you longer than the meal itself.

Ingredients

  • Beef chuck: Chuck develops the most flavor and breaks down beautifully into tender bites
  • Carrots, parsnips, potatoes: These roots hold their shape through long cooking while becoming silky soft
  • Red wine: Adds depth and complexity, though extra broth works perfectly fine too
  • Tomato paste: Concentrates the savory notes and gives the broth its rich color
  • Worcestershire sauce: That secret ingredient that adds umami without overpowering
  • Dried thyme and rosemary: Classic herbs that bloom beautifully in slow cooked dishes

Instructions

Season and sear the beef:
Pat the cubes completely dry and season generously with salt and pepper. Brown them in batches over medium-high heat until deeply caramelized on all sides.
Build the flavor base:
Sauté onion and celery until softened, then add garlic briefly. Stir in tomato paste and flour, cooking until they smell fragrant and the raw flour taste disappears.
Simmer low and slow:
Return beef to the pot, add wine and scrape up browned bits, then pour in broth and remaining ingredients. Simmer gently for 2 hours, uncovering for the last half hour to thicken.
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| mealminty.com

This recipe became my go-to after a terrible week when nothing seemed to go right. The house filled with such incredible aromas that my roommate actually came home early just to sit in the kitchen.

Make It Ahead

Stews improve overnight as flavors meld and develop. Prepare it completely, cool, and refrigerate. The fat will rise and solidify for easy removal if desired. Reheat gently over low heat, adding a splash of broth if needed.

Serving Suggestions

Crusty bread for soaking up that incredible broth is practically mandatory. Buttered noodles or mashed potatoes work beautifully underneath. A simple green salad with sharp vinaigrette cuts through the richness perfectly.

Variations To Try

Swap sweet potatoes for regular ones to add lovely sweetness. Add pearl onions or mushrooms during the last hour of cooking. Try Guinness instead of red wine for an Irish twist. Use fresh herbs in the last 30 minutes for brighter flavor.

  • For a lighter version, skip the flour and purée some vegetables to thicken
  • Add frozen peas during the last 10 minutes for color and sweetness
  • A splash of balsamic vinegar at the end adds bright complexity

Overhead view of Savory Beef Stew with Root Vegetables in a Dutch oven, featuring hearty potatoes, parsnips, and fresh thyme garnish. Save to Pinterest
Overhead view of Savory Beef Stew with Root Vegetables in a Dutch oven, featuring hearty potatoes, parsnips, and fresh thyme garnish. | mealminty.com

Theres something profoundly satisfying about a recipe that rewards patience so generously. Every spoonful feels like a warm embrace on a cold day.

Recipe Questions & Answers

Beef chuck is ideal as it becomes tender and flavorful when simmered slowly over low heat.

Yes, sweet potatoes can replace regular potatoes for a slightly sweeter taste, and additional root vegetables may be added as preferred.

Red wine adds depth and richness to the broth, enhancing the overall flavor without overpowering the other ingredients.

The recipe uses flour combined with tomato paste to help thicken the broth, creating a satisfying consistency after simmering.

Yes, substituting all-purpose flour with gluten-free flour and using gluten-free Worcestershire sauce ensures the dish remains gluten-free.

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Savory Beef Stew with Root Vegetables steaming in a rustic bowl, tender beef chunks and glazed carrots peeking from a rich, glossy broth.
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Savory Beef Stew Root

Tender beef and root vegetables cooked slowly in a rich, flavorful broth—perfect for chilly nights.

Prep 25m
Cook 135m
Total 160m
Servings 6
Difficulty Medium

Ingredients

Meats

  • 1.5 lbs beef chuck, cut into 1-inch cubes

Vegetables

  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, peeled and diced
  • 2 celery stalks, sliced
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 turnip, peeled and diced (optional)

Liquids

  • 4 cups beef broth
  • 1 cup dry red wine (optional; substitute with more broth if preferred)
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce

Spices & Herbs

  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp freshly ground black pepper
  • 1 tsp salt (or to taste)

Thickeners & Fats

  • 2 tbsp vegetable oil (or olive oil)
  • 2 tbsp all-purpose flour or gluten-free flour
  • 1 tbsp butter (optional, for richness)

Instructions

1
Season the Beef: Pat the beef cubes dry with paper towels and season with salt and pepper.
2
Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Brown the beef in batches, turning to sear on all sides. Set browned beef aside.
3
Sauté Aromatics: In the same pot, add butter (if using), then add onion and celery. Sauté for 4–5 minutes until softened. Stir in garlic and cook for 1 minute.
4
Add Tomato Paste and Flour: Add tomato paste and sprinkle flour over the vegetables. Cook for 1–2 minutes, stirring constantly.
5
Deglaze the Pot: Return beef to the pot. Pour in wine (if using), scraping up brown bits from the bottom. Let simmer for 2–3 minutes.
6
Add Broth and Seasonings: Add beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir well.
7
Add Root Vegetables: Add carrots, parsnips, potatoes, and turnip. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
8
Thicken and Finish: Remove lid for the last 20–30 minutes of cooking to allow the stew to thicken. Adjust seasoning with salt and pepper to taste.
9
Serve: Discard bay leaves and serve hot, garnished with fresh parsley if desired.
Additional Information

Equipment Needed

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board and chefs knife
  • Wooden spoon
  • Ladle

Nutrition (Per Serving)

Calories 385
Protein 32g
Carbs 28g
Fat 15g

Allergy Information

  • Contains: Wheat (if using regular flour), Soy (if Worcestershire sauce contains soy)
  • For gluten-free: Use gluten-free flour and ensure Worcestershire sauce is gluten-free.
  • Always check ingredient labels for possible allergens.
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Kelsey Reed

Simple homemade recipes and practical kitchen tips for real life cooks—shared by Kelsey Reed.