Beef Stew with Root Veggies
Hearty beef stew with carrots, parsnips, and potatoes simmered to perfection in a Dutch oven. A cozy, family-friendly fall favorite!
Equipment
- 6 qt enameled Dutch oven
- Vegetable peeler
- Chef’s knife
- Cutting board and pizza cutter
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 2.5 lbs beef chuck cut into 1.5-inch cubes
- 3 tbsp olive oil
- 2 tbsp flour
- 1 large onion diced
- 3 cloves garlic minced
- 3 tbsp tomato paste
- 4 cups beef broth
- 2 tbsp Worcestershire sauce
- 3 large carrots peeled and sliced
- 2 parsnips peeled and sliced
- 3 medium potatoes peeled and cubed
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Brown the Beef: Toss beef cubes with flour, salt, and pepper. Heat 2 tbsp olive oil in the Dutch oven over medium-high heat and brown the beef in batches until all sides are golden. Remove and set aside.
- Sauté the Aromatics: Lower heat, add remaining oil, and sauté diced onion and garlic until softened.
- Add Tomato Paste: Stir in tomato paste and cook for 2 minutes to deepen the flavor.
- Deglaze & Simmer: Pour in beef broth and Worcestershire sauce, scraping the bottom to release brown bits. Add beef back to the pot. Bring to a simmer.
- Add Veggies & Herbs: Stir in carrots, parsnips, potatoes, bay leaves, and thyme. Cover and place in a 325°F oven for 2 hours.
- Finish & Serve: Remove from oven, discard bay leaves, season to taste with salt and pepper. Serve warm with crusty bread.
Notes
For extra flavor, sear beef in batches so it browns instead of steams.
You can substitute beef stock for broth if you want a richer base.
You can substitute beef stock for broth if you want a richer base.