🥘 When the weather cools down or you’re craving something hearty, Beef Stew with Root Vegetables is that one-pot comfort meal that never disappoints. Tender chunks of beef simmered in a rich, savory broth with earthy root veggies create a cozy dish full of old-fashioned flavor. It’s the kind of meal that feels like a warm hug in a bowl — rustic, wholesome, and deeply satisfying.
🛒 Ingredients (Shopping List)
Below is your complete ingredient list with precise measurements and recommended Amazon products for quality and convenience.
| Ingredient | Measurement | Recommended Product |
|---|---|---|
| Beef chuck, cut into 1½-inch cubes | 2 pounds | Beef Chuck Roast |
| Olive oil | 3 tablespoons | California Olive Ranch Extra Virgin Olive Oil |
| Yellow onions, chopped | 2 medium | Fresh Organic Yellow Onions |
| Garlic cloves, minced | 3 cloves | Fresh Garlic Bulbs |
| Carrots, peeled and chopped | 3 large | Organic Carrots |
| Parsnips, peeled and chopped | 2 medium | Organic Parsnips |
| Potatoes, cubed | 3 large (Yukon Gold or Russet) | Yukon Gold Potatoes |
| Celery, chopped | 2 stalks | Fresh Celery Stalks |
| Tomato paste | 2 tablespoons | Cento Tomato Paste Tube |
| Beef broth (low sodium) | 4 cups | Swanson Low Sodium Beef Broth |
| Red wine (optional) | ½ cup | Dry Red Cooking Wine |
| Worcestershire sauce | 1 tablespoon | Lea & Perrins Worcestershire Sauce |
| Fresh thyme | 1 teaspoon | McCormick Thyme Leaves |
| Bay leaves | 2 | McCormick Bay Leaves |
| All-purpose flour | 2 tablespoons | King Arthur All-Purpose Flour |
| Salt & pepper | To taste | Morton Sea Salt, McCormick Black Pepper |
🍳 Essential Kitchen Tools & Appliances
Get everything ready before you start — it makes cooking easier and more enjoyable.
| Tool | Recommended Product |
|---|---|
| Large Dutch oven or heavy pot | Lodge 6-Quart Enameled Cast Iron Dutch Oven |
| Sharp chef’s knife | WÜSTHOF Classic 8-Inch Chef’s Knife |
| Cutting board | John Boos Maple Wood Cutting Board |
| Wooden spoon | OXO Good Grips Wooden Spoon Set |
| Measuring spoons & cups | OXO Good Grips Measuring Set |
| Mixing bowls | Pyrex Glass Mixing Bowl Set |
👩🍳 Preparation Steps (Barney-Style Simple)
- Prep the beef: Pat dry with paper towels, season generously with salt and pepper, then toss lightly in flour.
- Chop veggies: Dice onions, carrots, parsnips, celery, and potatoes into even chunks for uniform cooking.
- Mince garlic and set aside with herbs and tomato paste.
- Pre-measure liquids: Pour beef broth, wine, and Worcestershire sauce into a measuring cup for easy pouring later.
🔥 Cooking Instructions
- Brown the beef:
Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat. Add beef in batches and sear until browned on all sides (about 5–7 minutes per batch). Remove and set aside. - Sauté aromatics:
In the same pot, add 1 tablespoon olive oil, then sauté onions and garlic for 2–3 minutes until fragrant. - Add tomato paste:
Stir in tomato paste and cook for 1 minute to deepen flavor. - Deglaze the pot:
Pour in red wine (if using) to scrape up browned bits from the bottom — this adds rich flavor. - Combine and simmer:
Return beef to the pot. Add carrots, parsnips, celery, potatoes, thyme, bay leaves, Worcestershire sauce, and beef broth. - Simmer slowly:
Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours, stirring occasionally, until beef is fork-tender. - Final seasoning:
Adjust salt and pepper to taste. Remove bay leaves before serving.
Pro Tip: For a thicker stew, remove the lid during the last 20 minutes to let the liquid reduce slightly.
🍽️ Serving Suggestions
- Serve hot in deep bowls with crusty French bread or buttermilk biscuits.
- Garnish with fresh parsley for color and freshness.
- Pair it with a glass of Cabernet Sauvignon for an elegant touch.
💡 Additional Tips
- Make ahead: This stew tastes even better the next day — refrigerate overnight and reheat gently.
- Slow cooker version: After browning beef and sautéing onions, transfer everything to a Crock-Pot Slow Cooker. Cook on LOW for 8 hours.
- Gluten-free option: Use cornstarch instead of flour for coating the beef.
- Extra flavor boost: Add a splash of balsamic vinegar at the end for depth.
🧾 Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 415 kcal |
| Protein | 34 g |
| Carbohydrates | 28 g |
| Fat | 17 g |
| Fiber | 5 g |
| Sodium | 780 mg |
| Sugar | 6 g |
| Cholesterol | 85 mg |
(Values approximate; based on 6 servings.)
❓ Frequently Asked Questions (FAQ)
Q1: How do I store leftovers?
A: Store in an airtight container and refrigerate up to 4 days. For longer storage, freeze for up to 3 months.
Q2: Can I use a different cut of beef?
A: Yes — beef brisket or bottom round work well but may need slightly longer cooking times.
Q3: How can I make it healthier?
A: Trim visible fat from beef and use low-sodium broth. You can also replace half the potatoes with turnips for fewer carbs.
Q4: Can I thicken the stew without flour?
A: Yes — mix 1 tablespoon cornstarch with cold water, then stir into the hot stew until it thickens.
🏁 Wrap-Up
There’s a reason Beef Stew with Root Vegetables remains a timeless favorite — it’s hearty, nutritious, and soul-warming. The slow-cooked beef melts in your mouth, while the root vegetables add natural sweetness and texture. Whether you’re cooking for family dinner or meal prep, this stew brings warmth to any table.
Fun Fact: Traditional beef stew dates back to medieval Europe, where it was a common way to make tough cuts of meat tender — proof that patience in the kitchen always pays off!
