Hearty Beef and Root Vegetable Stew

Name: Hearty Beef and Root Vegetable Stew
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 lbs Beef chuck, cut into 1.5-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 2 cloves Garlic, minced; 1 tbsp Tomato paste; 4 cups Low-sodium beef broth; 1 cup Water; 1 tbsp Worcestershire sauce (check for no anchovies if vegetarian); 1 tsp Dried thyme; 1/2 tsp Dried rosemary; 2 Bay leaves; 1 lb Small red potatoes, quartered; 3 medium Carrots, peeled and cut into 1-inch chunks; 2 medium Parsnips, peeled and cut into 1-inch chunks; 1/4 cup All-purpose flour (for thickening, optional); To taste Salt and freshly ground black pepper; 2 tbsp Fresh parsley, chopped (for garnish)

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Perfect for a lingering cool March evening, this Hearty Beef and Root Vegetable Stew is a deeply flavorful and comforting meal. Succulent beef chuck is braised until melt-in-your-mouth tender in a rich broth, complemented by sweet carrots, earthy parsnips, and hearty potatoes. This slow-cooked stew is a testament to simple, delicious ingredients creating a truly satisfying dish.

speichern

Prep Time25 min

Cook Time180 min

Servings6 servings

DifficultyMedium

Equipment

Large Dutch oven or heavy-bottomed potCutting boardSharp knife

Instructions

1
Pat the beef chuck dry with paper towels and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, then remove and set aside.
2
Add the remaining 1 tablespoon of olive oil to the pot. Reduce heat to medium, add the chopped onion, and cook until softened, about 5-7 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
3
Return the beef to the pot. Pour in the beef broth, water, and Worcestershire sauce. Add the dried thyme, rosemary, and bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
4
Add the quartered potatoes, carrots, and parsnips to the stew. If using flour to thicken, whisk 1/4 cup flour with 1/2 cup cold water in a small bowl until smooth, then stir into the stew. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the beef is very tender.
5
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If the stew is too thin, you can uncover it and simmer for an additional 10-15 minutes to reduce.
6
Ladle the hearty beef and root vegetable stew into bowls. Garnish with fresh chopped parsley before serving hot.

Nutrition

Calories480 kcal

Protein35g

Fat25g

Carbohydrates

Frequently Asked Questions

Can I use different cuts of beef?

Beef round or stew meat can also be used, but chuck roast is preferred for its rich flavor and tenderness when slow-cooked. Ensure the pieces are roughly uniform in size for even cooking.

How can I make this stew thicker?

Besides the optional flour slurry, you can mash a few of the cooked potatoes against the side of the pot to release their starch, which will naturally thicken the stew. Alternatively, you can uncover the pot for the last 30 minutes of cooking to allow some liquid to evaporate.

Can this stew be made ahead of time?

Yes, stew often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.