Beef Stew with Root Vegetables Recipe

Beef stew with root vegetables is a classic comfort food that has been cherished for generations. There’s something about the rich, savory broth combined with tender beef and hearty vegetables that creates a meal both satisfying and nourishing. When I first made this recipe for my family, I was amazed at how such simple ingredients could come together to create something so delicious. The warmth of the stew was the perfect antidote to a chilly evening, and the aroma that filled the house was simply irresistible. Everyone gathered around the table, eager to dive into their bowls, and the meal was met with unanimous approval. Even the pickiest of eaters went back for seconds, and I knew this stew would become a staple in our household.

Ingredients

The key to a good beef stew is using quality ingredients. Here’s what you’ll need:

• 2 pounds of beef chuck, cut into 1-inch cubes
• 3 tablespoons of olive oil, divided
• 1 onion, chopped
• 3 cloves of garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 6 carrots, peeled and cut into 1-inch pieces
• 4 potatoes, peeled and cut into chunks
• 3 parsnips, peeled and sliced
• Salt and pepper to taste

Instructions

Making beef stew is a straightforward process, although it does require some time to ensure the flavors meld together perfectly. Here’s how to make it:

1. Brown the Beef: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, which should take about 5 minutes per batch. Remove the beef and set aside.
2. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, sautéing until the onion is translucent and the garlic is fragrant.
3. Deglaze the Pot: Pour a small amount of beef broth into the pot, using a wooden spoon to scrape up any brown bits from the bottom. These bits add flavor to the stew.
4. Create the Broth: Return the beef to the pot. Add the rest of the beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well to combine.
5. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender.
6. Add the Vegetables: Add the carrots, potatoes, and parsnips to the pot. Cover and continue to simmer for another 30-40 minutes, or until the vegetables are tender.
7. Season and Serve: Before serving, remove the bay leaves and season the stew with salt and pepper to taste. Serve hot, and enjoy!

Nutrition Facts

This beef stew recipe makes approximately 6 servings. Each serving contains about 400 calories. It’s a meal that’s not only hearty but also provides a good balance of nutrients.

Preparation Time

The preparation time for this beef stew is approximately 30 minutes, with a cooking time of around 2.5 to 3 hours. It’s a dish that requires a bit of patience, but the end result is well worth the wait.

How to Serve

Beef stew is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:

• Serve with a side of crusty bread to soak up the delicious broth.
• Pair with a fresh green salad for a balanced meal.
• Top with fresh parsley for a pop of color and added flavor.
• Offer grated Parmesan cheese on the side for those who like a cheesy touch.
• Serve over a bed of mashed potatoes for an extra comforting experience.

Additional Tips

To ensure your beef stew turns out perfectly every time, consider these additional tips:

1. Use the Right Cut of Beef: Opt for beef chuck or a similar cut that becomes tender with slow cooking.
2. Don’t Rush the Browning: Properly browning the beef adds depth of flavor to the stew. Take your time with this step.
3. Adjust the Seasoning: Taste the stew before serving and adjust the salt and pepper as needed.
4. Make It Ahead: Beef stew tastes even better the next day, so consider making it a day in advance for enhanced flavors.
5. Thicken the Broth: If you prefer a thicker stew, mix a tablespoon of flour with water and stir it into the broth towards the end of cooking.

FAQ Section

Here are some frequently asked questions about beef stew with root vegetables:

1. Can I use other vegetables?
   Absolutely! Feel free to add vegetables like peas, green beans, or turnips to suit your taste.
2. How can I make this stew gluten-free?
   Ensure your beef broth and Worcestershire sauce are gluten-free, and skip the flour if you choose to thicken the stew.
3. Can I make this stew in a slow cooker?
   Yes, after browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6-8 hours.
4. How long can leftovers be stored?
   Store leftover stew in an airtight container in the refrigerator for up to 3 days.
5. Can I freeze beef stew?
   Yes, beef stew freezes well. Store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.

In conclusion, beef stew with root vegetables is more than just a meal; it’s an experience that brings comfort and warmth to any dining table. Its rustic charm and robust flavors make it a favorite for family dinners and gatherings. By following this recipe and incorporating these tips, you can create a dish that not only delights the taste buds but also nourishes the soul.