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Kid-Approved Dutch Oven Beef Stew with Root Vegetables

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A hearty, comforting beef stew made with affordable cuts of beef and humble root vegetables. This forgiving, one-pot meal is packed with flavor and guaranteed to be a family favorite, even for picky eaters.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, sliced
  • 1.5 pounds Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks (optional)
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot) or additional beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour (optional, for thicker stew)

Instructions

  1. Prep the Beef and Vegetables: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. If you want a thicker stew, toss the beef cubes in a bowl with the 2 tablespoons of flour until lightly coated. Chop the onion, mince the garlic, and cut all root vegetables into roughly 1-inch chunks.
  2. Brown the Beef: Place your Dutch oven over medium-high heat and add the olive oil. Once the oil is shimmering, add the beef cubes in a single layer (work in 2-3 batches to avoid overcrowding). Cook undisturbed for 3-4 minutes per side until a deep, brown crust forms. Transfer browned beef to a plate and set aside.
  3. Sauté the Aromatics: Reduce heat to medium. Add the chopped onion to the pot with the remaining fat. Cook, stirring occasionally, for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the Tomato Paste: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
  5. Deglaze the Pot: Pour in the red wine (or extra broth), scraping the bottom of the pot with a wooden spoon to release the browned bits. Let it simmer for 1-2 minutes, reducing slightly.
  6. Combine Everything: Return the browned beef and any accumulated juices to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and dried thyme. Stir well and bring to a gentle simmer.
  7. Add the Vegetables: Gently stir in the carrots, celery, potatoes, and parsnips (if using). Ensure they are mostly submerged in the liquid.
  8. Simmer Low and Slow: Cover the pot with a lid and reduce the heat to low so the stew is just barely simmering. Cook undisturbed for 1.5 to 2 hours, until the beef is fork-tender and the vegetables are tender but not mushy.
  9. Finish and Serve: Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. For a thicker gravy, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry and stir into the simmering stew. Cook for another 2-3 minutes to thicken.

Notes

For best results, don’t skip browning the beef—it creates deep flavor. Simmer low and slow; a rapid boil will make beef tough and vegetables mushy. This stew tastes even better the next day as flavors meld. To make gluten-free, omit the flour and use a cornstarch slurry to thicken at the end.

Nutrition

Keywords: beef stew, Dutch oven, root vegetables, kid-friendly, one-pot meal, comfort food, winter recipe, family dinner

Find it online: https://coracooks.com/kid-approved-dutch-oven-beef-stew-with-root-vegetables/