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