Beef Stew with Root Vegetables
Tender chunks of beef simmered low and slow in a rich, savory gravy with hearty root vegetables. This classic American comfort food fills the kitchen with a cozy aroma and tastes even better the next day.
For 4 servings
- 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. - 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. - 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. - 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. - 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. - 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. - 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. - 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Sear the beef in batches to ensure a deep brown crust, not a gray steam.
- 2Scrape up the browned bits (fond) after cooking the onions for maximum flavor.
- 3Cut all root vegetables into uniform 1-inch cubes for even cooking.
- 4Simmer uncovered for the last 5 minutes to thicken the gravy naturally.
- 5Make this stew a day ahead — the flavors meld and deepen overnight.
- 6Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months.
Adapt it for your goals.
Low-oil
Skip the oil for searing and instead brown the beef in a non-stick pan dry, then sauté the onions and garlic in a splash of water or broth. This reduces fat while still building flavor.
high proteinHigh-protein
Add 200g of sliced mushrooms and 1 cup of cooked lentils along with the root vegetables for an extra boost of plant-based protein and umami.
jainJain
Omit the garlic, onion, and potato; use asafoetida (hing) for an onion-like flavor, and substitute sweet potatoes for the potato. This makes the stew suitable for Jain dietary practices.
veganVegan
Replace beef chuck with 400g of firm tofu (pressed and cubed) or 2 cups of cooked chickpeas, and use vegetable broth instead of water. The cooking time reduces to 20 minutes after adding vegetables.
Why this is on our healthy list.
Rich in Vitamin A
Carrots and turnips are high in beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Good Source of Dietary Fiber
Potatoes, carrots, celery, peas, and turnips provide a mix of soluble and insoluble fiber that aids digestion and promotes satiety.
High-Quality Protein
Beef chuck delivers complete protein with all essential amino acids, supporting muscle repair and overall body function.
Iron-Rich
Beef is a great source of heme iron, which is easily absorbed and helps prevent anemia, especially when paired with vitamin C from the vegetables.
Frequently asked questions
Yes, substitute beef chuck with brisket, bottom round, or stew meat labeled for braising. Avoid lean cuts like sirloin, which dry out during long cooking.
