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Slow Cooked Beef Stew With Root Vegetables
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Slow Cooked Beef Stew With Root Vegetables

Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Servings: 6 servings

Ingredients

  • 2 to 2.5 pounds beef chuck, cut into 1.5-inch cubes
  • Kosher salt and black pepper, to season
  • 2 tablespoons olive oil or neutral oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (optional but recommended)
  • 4 cups beef stock, low sodium
  • 3 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 3 medium potatoes (Yukon Gold or red), cut into chunks
  • 2 celery stalks, sliced
  • 2 bay leaves
  • 1 teaspoon dried thyme or 4–5 fresh sprigs
  • 1 teaspoon dried rosemary or 1–2 fresh sprigs, chopped
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch or flour (optional, for thickening)
  • Fresh parsley, chopped, for garnish

Instructions

  • Pat and season the beef. Dry the beef cubes with paper towels so they sear well. Season generously with salt and pepper on all sides.
  • Sear in batches. Heat the oil in a heavy pot or Dutch oven over medium-high. Brown the beef in a single layer without crowding, 2–3 minutes per side. Transfer browned pieces to a plate and repeat. Don’t skip this step; it builds deep flavor.
  • Sauté the aromatics. Lower the heat to medium. Add the onion and a pinch of salt. Cook 5–7 minutes until softened and lightly golden. Stir in the garlic and tomato paste, cooking 1–2 minutes until the paste darkens slightly.
  • Deglaze with wine. Pour in the red wine, scraping up any browned bits from the bottom. Simmer 2–3 minutes to reduce slightly. If skipping wine, use a splash of stock instead.
  • Add stock and seasonings. Return the beef and any juices to the pot. Add beef stock, bay leaves, thyme, rosemary, and Worcestershire sauce. Bring to a gentle simmer.
  • Slow cook the base. Cover and cook on low heat, barely bubbling, for about 1 hour. This gives the beef a head start before adding the vegetables.
  • Add the root vegetables. Stir in carrots, parsnips, potatoes, and celery. Cover and simmer another 45–60 minutes, or until the beef is very tender and the vegetables are cooked through.
  • Adjust thickness. If you like a thicker stew, whisk cornstarch with 2 tablespoons cold water to make a slurry. Stir it into the pot and simmer 5 minutes until slightly thickened. Alternatively, mash a few potato pieces right in the pot for natural thickening.
  • Taste and finish. Remove bay leaves. Taste and adjust salt and pepper. Sprinkle with chopped parsley just before serving for a bright, fresh note.