Beef Stew With Root Vegetables

Beef Stew with Root Vegetables is the ultimate comfort food, featuring tender chunks of beef simmered slowly in a rich broth, surrounded by hearty root vegetables like carrots, parsnips, and potatoes. This classic stew is perfect for chilly days when you want something warm, filling, and nourishing. The slow cooking process allows the flavors to meld together, creating a deeply satisfying meal. Serve it with crusty bread to soak up the flavorful broth, and you’ve got yourself a wholesome, soul-warming dinner that’s sure to become a family favorite.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 3 large carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 2 potatoes, peeled and cubed
• 1 turnip, peeled and cubed (optional)
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons flour (optional, for thickening)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the beef with salt and pepper, then sear the cubes in batches until browned on all sides. Remove and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing for 3-4 minutes until softened.
3. Stir in the tomato paste and cook for another minute. Add the red wine (if using) and deglaze the pot by scraping up any browned bits from the bottom.
4. Return the beef to the pot and pour in the beef broth. Add the bay leaves, thyme, and rosemary. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
5. After 1 hour, add the carrots, parsnips, potatoes, and turnip. Continue simmering, covered, for another 45 minutes to 1 hour, or until the vegetables are tender and the beef is falling apart.
6. If you prefer a thicker stew, whisk the flour with a bit of water to make a slurry and stir it into the stew during the last 10 minutes of cooking.
7. Remove the bay leaves, season with salt and pepper to taste, and garnish with fresh parsley if desired.

This beef stew with root vegetables is a hearty, flavorful meal that will warm you up on the coldest of days!