Home Recipes Hearty Root Vegetable Beef Stew

Hearty Root Vegetable Beef Stew

Grill 25 minutes

Ingredients

  • 3 lbs beef stew meat, cut into 1.5-inch cubes
  • Kosher salt and black pepper
  • 1/4 cup flour or potato starch, for dredging
  • 3 tbsp oil, divided
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 tbsp tomato paste
  • 1 cup dry red wine
  • 4 cups rich beef or veal stock
  • 4 carrots, cut into chunks
  • 3 parsnips or extra carrots, cut into chunks
  • 3 Yukon gold potatoes, cut into chunks
  • 2 bay leaves, 4 sprigs thyme
  • 2 tbsp chopped fresh parsley, for finishing

Method

  1. Season the beef cubes with salt and pepper, then toss lightly in flour or potato starch to coat.
  2. Heat 2 tbsp oil in a heavy pot over high heat and brown the beef in batches, taking care not to crowd the pan, until deeply crusted on all sides. Remove and set aside.
  3. Add remaining oil and the onions, cooking until softened and golden, about 6-7 minutes. Add garlic and tomato paste and cook 2 minutes until darkened and fragrant.
  4. Pour in the red wine, scraping up the browned bits from the bottom, and simmer 3-4 minutes to cook off the raw alcohol edge.
  5. Return the beef to the pot, add the stock, bay leaves, and thyme, and bring to a simmer.
  6. Cover and cook gently, on the stovetop over low heat or in a 300°F oven, for 1.5 hours.
  7. Add the carrots, parsnips, and potatoes, and continue simmering, partially covered, another 45-60 minutes, until the meat and vegetables are all tender and the broth has thickened slightly.
  8. Discard the bay leaves and thyme stems, then taste and adjust seasoning with salt, pepper, or a splash more wine if the sauce needs brightness
  9. Ladle into bowls, finishing each with a scatter of fresh parsley.

Chef's tip

Add the root vegetables in the second half of cooking, not the beginning — this keeps them from turning to mush while the beef gets its full braise time.

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