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Best Ever Beef Stew with Root Vegetables – Easy Hearty Dinner

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This hearty beef stew features meltingly tender chuck roast, sweet root vegetables, and a rich, wine-infused broth. It’s the ultimate comfort food for chilly evenings and family dinners.

Ingredients

Scale
  • 3 pounds beef chuck, cut into 2-inch cubes
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 large yellow onions, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 1.5 pounds potatoes (Yukon Gold or Russet), peeled and cut into 1.5-inch chunks
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 1 cup frozen peas
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper to taste

Instructions

  1. Prep the Beef: Pat beef chuck dry with paper towels. Cut into 2-inch cubes, trimming large fat pieces. Season generously with salt and pepper. Toss cubes in flour to coat lightly; shake off excess.
  2. Sear the Beef: Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add beef in a single layer (work in batches). Brown undisturbed for 3-4 minutes per side until a deep crust forms. Transfer to a plate.
  3. Cook the Aromatics: Reduce heat to medium. Add onions and cook 5 minutes until softened and golden. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes, stirring constantly.
  4. Deglaze the Pot: Pour in red wine and scrape up browned bits with a wooden spoon. Simmer 2 minutes until slightly reduced.
  5. Build the Broth: Return beef and any juices to the pot. Add beef broth, bay leaves, and thyme sprigs. Stir and bring to a gentle simmer.
  6. Slow Cook the Stew: Cover and transfer to a preheated 325°F (160°C) oven. Cook for 1.5 hours. Remove from oven, add carrots, potatoes, and parsnips. Stir gently. Return to oven, uncovered, and cook 45 minutes to 1 hour until vegetables are tender and beef is fork-tender.
  7. Finish the Stew: Remove from oven. Discard bay leaves and thyme sprigs. Stir in frozen peas and let warm through for 2 minutes. Stir in balsamic vinegar. Adjust seasoning with salt and pepper.
  8. Rest and Serve: Let stew rest 10 minutes before serving. Serve hot in deep bowls, garnished with fresh parsley if desired.

Notes

For best results, don’t skip the searing step—it builds deep flavor. The stew tastes even better the next day. To thicken, use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). For a slow cooker, brown beef and onions first, then cook on low for 8 hours, adding vegetables during the last 2 hours.

Nutrition

Keywords: beef stew, root vegetables, hearty dinner, comfort food, fall recipe, winter recipe, slow cooked, Dutch oven

Find it online: https://coracooks.com/best-ever-beef-stew-with-root-vegetables-easy-hearty-dinner/