Beef Stew with Root Vegetables

1. 1
   prep

   Pat the beef dry and season generously.

   Use paper towels to pat the beef cubes completely dry. Season all sides with salt and black pepper. This helps build a deep brown crust during searing.

   TIPDon't skip drying — wet meat steams instead of sears.
2. 2
   saute · ~15 min

   Sear the beef in batches until deeply browned.

   1.Heat 1 tablespoon oil in a dutch oven over medium-high heat until shimmering.

   2.Arrange half the beef in a single layer without crowding (about 3-4 min per side).

   3.Transfer browned beef to a plate. Add remaining 1 tablespoon oil and sear the second batch.

   4.Set all seared beef aside.

   TIPBrown in batches — crowding the pot drops the temperature dramatically.
3. 3
   saute · ~6 min

   Cook the onion and garlic until soft.

   1.Reduce heat to medium. Add diced onion to the same pot.

   2.Cook, stirring occasionally, until softened and translucent (5 min).

   3.Add minced garlic and cook until fragrant (1 min).

   TIPScrape up the brown bits from the bottom — that's pure flavour.
4. 4
   saute · ~3 min

   Bloom the tomato paste and flour.

   1.Add tomato paste to the onions. Stir constantly and cook until it darkens slightly (2 min).

   2.Sprinkle flour over the mixture and cook, stirring continuously, for 1 minute to remove the raw flour taste.

   TIPCooking the tomato paste caramelizes its sugars and deepens the stew's color.
5. 5
   simmer · ~90 min

   Deglaze and simmer the stew.

   1.Pour in about 1 cup of water while scraping the bottom of the pot to release any stuck bits.

   2.Return the seared beef and any accumulated juices to the pot.

   3.Add the remaining water, bay leaves, dried thyme, dried rosemary, and Worcestershire sauce. Stir to combine.

   4.Bring to a gentle boil, then reduce heat to low. Cover and let simmer for 1 hour and 30 minutes, stirring occasionally.

   TIPKeep the heat low — a gentle bubble, not a rolling boil, keeps the beef tender.
6. 6
   simmer · ~35 min

   Add root vegetables and continue simmering.

   1.Add cubed potatoes, sliced carrots, sliced celery, and cubed turnip to the pot.

   2.Stir well, cover again, and continue simmering for another 30-40 minutes.

   3.Check for doneness — the beef should be fork-tender and the vegetables easily pierced with a knife.

   TIPCut vegetables into similar-sized pieces so they cook evenly.
7. 7
   simmer · ~5 min

   Finish the stew with peas and final seasoning.

   1.Stir in the thawed peas and cook uncovered for the last 5 minutes to thicken the gravy slightly.

   2.Taste and adjust salt and pepper if needed.

   3.Remove the bay leaves.

   TIPUncovering the pot at the end reduces the liquid and concentrates the flavour.
8. 8
   serve

   Ladle into bowls and garnish with fresh parsley.

   Divide the stew among serving bowls. Sprinkle generously with chopped fresh parsley and serve hot with crusty bread on the side.

   TIPThe stew thickens further as it cools slightly — wait 5 minutes before serving.

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