Wholesome Beef and Root Vegetable Stew

Name: Wholesome Beef and Root Vegetable Stew
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 tbsp olive oil; 1.5 lbs beef chuck roast, cut into 1-inch cubes; 1 large onion, chopped; 3 cloves garlic, minced; 4 cups beef broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 tbsp tomato paste; 1 tsp balsamic vinegar; 1 tsp dried thyme; 1/2 tsp dried rosemary; 2 bay leaves; 2 large carrots, peeled and cut into 1-inch pieces; 2 medium potatoes, peeled and cut into 1-inch pieces; 1 parsnip, peeled and cut into 1-inch pieces; 1 small turnip, peeled and cut into 1-inch pieces (optional); to taste Salt and black pepper; fresh parsley, chopped, for garnish

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This robust beef stew is the perfect antidote to lingering winter chill, making it a popular choice for March. Chunks of beef are browned and then slowly simmered in a rich, savory broth with carrots, potatoes, parsnips, and turnips until incredibly tender. It’s a complete meal in a bowl, packed with comforting flavors and nourishing ingredients.

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Prep Time20 min

Cook Time180 min

Servings6 servings

DifficultyMedium

Equipment

Dutch OvenCutting Board

Instructions

1
Pat beef cubes dry with paper towels and season generously with salt and pepper. Heat 1 tbsp 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 tbsp olive oil to the pot. Add chopped onion and sauté for 5-7 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
3
Return the browned beef to the pot. Stir in beef broth, diced tomatoes (undrained), tomato paste, balsamic vinegar, dried thyme, dried rosemary, and bay leaves. Bring to a simmer.
4
Reduce heat to low, cover, and simmer for 1.5 hours, stirring occasionally, until the beef is starting to become tender.
5
Add carrots, potatoes, parsnip, and turnip (if using) to the pot. Stir well. Continue to simmer, covered, for another 45-60 minutes, or until the vegetables are tender and the beef is fork-tender.
6
Remove bay leaves. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.

Nutrition

Calories470 kcal

Protein35g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I cook this stew in a slow cooker?

Yes! After browning the beef and sautéing the aromatics, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the root vegetables during the last 2-3 hours of cooking.

How can I thicken the stew if it's too thin?

To thicken, you can make a slurry by mixing 1-2 tablespoons of cornstarch with an equal amount of cold water. Whisk it into the simmering stew and cook for a few more minutes until it reaches your desired consistency.

What's the best cut of beef for stew?

Beef chuck roast is ideal for stewing as it becomes incredibly tender and flavorful after slow cooking. Other good options include beef round or brisket, though they may require slightly longer cooking times.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.