Beef Stew with Root Vegetables Recipe

There’s something magical about a simmering pot of Beef Stew with Root Vegetables on a crisp autumn day. This recipe is a cozy, heartwarming classic that brings families together, making your home feel like a haven. Crafted with love and seasoned to perfection, it’s more than just a meal—it’s an experience worth sharing. Gather around the table and let the comforting, rich aroma of tender beef, vibrant carrots, and hearty potatoes fill your kitchen.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp all-purpose flour
• Salt and pepper to taste
• 3 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 large carrots, peeled and chopped
• 2 large potatoes, peeled and cubed
• 2 parsnips, peeled and sliced
• 2 bay leaves
• 2 tsp fresh thyme, chopped
• 1 cup peas (fresh or frozen)
• 2 tbsp chopped parsley (optional, for garnish)

Instructions

1. In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated.
2. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides. Set the beef aside.
3. In the same pot, sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the tomato paste, cooking for 2 minutes to develop its rich flavor.
5. Pour in the beef broth and red wine, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Bring to a boil.
6. Return the beef to the pot, along with the carrots, potatoes, parsnips, bay leaves, and thyme. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is fork-tender.
7. Add the peas and cook for an additional 10 minutes.
8. Season the stew with salt and pepper to taste. Discard the bay leaves.
9. Garnish with chopped parsley before serving.

Helpful Tips

For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend. If you prefer not to use red wine, simply add an extra cup of beef broth. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Pairs Well With

This beef stew pairs beautifully with a loaf of crusty bread, perfect for soaking up the savory broth. Complement the meal with a side of green salad and a glass of red wine or a warm cup of apple cider for a complete, hearty dining experience.

We hope this Beef Stew with Root Vegetables becomes a beloved tradition in your home, just as it is in ours. Share your culinary creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to hear your feedback on our website https://www.zynahz.com/. Don’t forget to subscribe to our newsletter for the latest recipe updates and follow Zynahz on social media for more delicious inspirations!