This hearty Beef Stew with Root Vegetables is classic comfort in a bowl. Tender chunks of beef simmer slowly with carrots, potatoes, celery, and mushrooms in a rich, savory broth scented with herbs and Worcestershire. It’s the kind of cozy, one-pot dinner that warms you through on chilly days and fills the kitchen with incredible aroma.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, chopped
- 1 cup mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Pat the beef cubes dry with paper towels and season generously with salt and pepper. Add the beef to the pot in batches, searing until browned on all sides, 4–5 minutes per batch. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium. In the same pot, add the chopped onion and cook for 2–3 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for 30–60 seconds, until fragrant.
- Stir in the carrots, potatoes, celery, and mushrooms. Cook for about 5 minutes, stirring occasionally, to begin softening the vegetables.
- Return the browned beef and any accumulated juices to the pot. Add the beef broth, tomato paste, dried thyme, dried rosemary, additional salt and pepper to taste, bay leaves, and Worcestershire sauce. Stir well to combine.
- Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let the stew simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender and the vegetables are cooked through.
- If you prefer a thicker stew, uncover for the last 15–20 minutes of cooking to reduce the liquid slightly, or mash a few potatoes against the side of the pot and stir them in.
- Remove and discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the beef stew into bowls and garnish with chopped fresh parsley before serving.
Variation
- Add a cup of dry red wine when you add the broth for a richer, more complex flavor simmer for a few minutes to cook off the alcohol before covering.
- Make it a Guinness beef stew by swapping 1–2 cups of the beef broth for stout beer and adding an extra spoon of tomato paste for depth.
- Turn it into a thicker, gravy-style stew by stirring in a slurry of 2 tablespoons cornstarch mixed with 2 tablespoons cold water during the last 15 minutes of cooking.
Cooking Notes
- Keep the stew at a gentle simmer rather than a rapid boil to keep the beef tender and prevent the meat from becoming tough.
- Cut the vegetables into similar-sized pieces so they cook evenly and finish at about the same time as the beef.
- Skim off any excess fat that rises to the top during simmering if you prefer a lighter broth.
Serving Suggestions
- Serve with crusty bread, dinner rolls, or cornbread to soak up the rich, savory broth.
- Spoon the stew over creamy mashed potatoes or buttered egg noodles for an extra-hearty meal.
- Add a simple green salad or steamed green beans on the side to balance the richness and add freshness.
Tips
- For the best flavor, take the time to brown the beef well—those browned bits at the bottom of the pot are key to a deep, savory stew.
- If you’re short on time, cut the beef into slightly smaller pieces so it becomes tender a bit faster.
- Let the stew rest off the heat for 10–15 minutes before serving to allow the flavors to settle and the broth to thicken slightly.
Prep Time:
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 28 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I make this beef stew in a slow cooker?
Yes. Brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender. - Can I freeze beef stew?
Absolutely. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop. - How can I thicken the stew more?
Mash some of the potatoes into the broth, simmer uncovered to reduce, or stir in a cornstarch slurry (1–2 tablespoons cornstarch mixed with cold water) and cook until thickened. - What cuts of beef work best for stew?
Beef chuck is ideal, but you can also use bottom round, shoulder, or labeled “stew meat,” making sure to cook long enough for it to become tender.
Conclusion
This hearty Beef Stew with Root Vegetables turns simple ingredients into a deeply satisfying, slow-simmered meal. With melt-in-your-mouth beef, tender vegetables, and an herby, savory broth, it’s a one-pot classic that’s just right for cozy evenings, make-ahead meals, or feeding a hungry crowd with comfort in every spoonful.
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Beef Stew
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Beef Stew with Root Vegetables is classic comfort in a bowl. Tender chunks of beef simmer slowly with carrots, potatoes, celery, and mushrooms in a rich, savory broth scented with herbs and Worcestershire. It’s the kind of cozy, one-pot dinner that warms you through on chilly days and fills the kitchen with incredible aroma.
Ingredients
Scale
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 stalks celery, chopped
- 1 cup mushrooms, sliced
- 4 cups beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Pat the beef cubes dry with paper towels and season generously with salt and pepper. Add the beef to the pot in batches, searing until browned on all sides, 4–5 minutes per batch. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium. In the same pot, add the chopped onion and cook for 2–3 minutes, scraping up any browned bits from the bottom. Add the minced garlic and cook for 30–60 seconds, until fragrant.
- Stir in the carrots, potatoes, celery, and mushrooms. Cook for about 5 minutes, stirring occasionally, to begin softening the vegetables.
- Return the browned beef and any accumulated juices to the pot. Add the beef broth, tomato paste, dried thyme, dried rosemary, additional salt and pepper to taste, bay leaves, and Worcestershire sauce. Stir well to combine.
- Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let the stew simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is very tender and the vegetables are cooked through.
- If you prefer a thicker stew, uncover for the last 15–20 minutes of cooking to reduce the liquid slightly, or mash a few potatoes against the side of the pot and stir them in.
- Remove and discard the bay leaves. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the beef stew into bowls and garnish with chopped fresh parsley before serving.
Notes
- Beef chuck is ideal for stew because it becomes tender and flavorful with long, slow cooking.
- Brown the beef in batches so the pieces sear deeply instead of steaming in a crowded pot.
- Taste the broth halfway through simmering and adjust seasoning if needed—flavors deepen over time.
- Stew often tastes even better the next day, making it perfect for meal prep or leftovers.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop, one-pot simmer
- Cuisine: American, European-inspired
Nutrition
- Serving Size: 1/6 of recipe (about 1 1/2 cups)
- Calories: 350 kcal (approx.)
- Sugar: 5 g (approx.)
- Sodium: 780 mg (approx., varies with broth and added salt)
- Fat: 17 g (approx.)
- Saturated Fat: 5 g (approx.)
- Unsaturated Fat: 11 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 22 g (approx.)
- Fiber: 3 g (approx.)
- Protein: 28 g (approx.)
- Cholesterol: 105 mg (approx.)
Keywords: beef stew, hearty beef stew, root vegetable stew, one pot dinner, comfort food, stovetop beef stew