How to Make Classic Beef Stew with Root Vegetables: A Hearty Comfort Meal

There’s nothing quite as comforting as a bowl of classic beef stew. With tender chunks of beef, hearty root vegetables, and a rich, flavorful broth, this dish is the ultimate cold-weather meal. Whether you’re cooking for a family dinner or meal prepping for the week, beef stew is a satisfying, one-pot dish that never fails to impress.

In this guide, you’ll learn how to make the perfect beef stew with root vegetables, including tips on choosing the right ingredients, cooking techniques, and ways to enhance the flavors.

1. Why Beef Stew is the Perfect Comfort Food

Beef stew has been a beloved dish for centuries, and for good reason:

• Hearty and filling – Packed with protein, fiber, and nutrients.
• Deep, rich flavors – Slow cooking allows flavors to develop beautifully.
• Easy to make – Simple ingredients, one pot, and minimal prep.
• Great for leftovers – Tastes even better the next day.

This stew is perfect for cozy nights, holiday gatherings, or meal prep for the week.

2. Ingredients for Classic Beef Stew

A great beef stew starts with the right ingredients. Here’s what you’ll need:

Main Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine (optional, but adds depth)
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste

Root Vegetables:

• 3 carrots, peeled and cut into chunks
• 2 parsnips, peeled and chopped
• 2 potatoes, diced
• 1 turnip or rutabaga, peeled and chopped
• 2 celery stalks, sliced

These root vegetables add texture, sweetness, and heartiness to the stew.

3. How to Cook the Perfect Beef Stew

Follow these steps to make a delicious and flavorful beef stew.

Step 1: Brown the Beef

1. Pat the beef dry with a paper towel and season with salt and pepper.
2. Heat olive oil in a large pot over medium-high heat.
3. Sear the beef cubes in batches until browned on all sides (about 3-4 minutes per batch).
4. Remove beef from the pot and set aside.

Step 2: Sauté the Aromatics

5. In the same pot, add diced onion and cook until softened (about 5 minutes).
6. Stir in minced garlic and tomato paste, cooking for another minute.

Step 3: Deglaze and Simmer

7. Pour in red wine (if using) and scrape up any browned bits from the bottom of the pot.
8. Let the wine simmer for 2-3 minutes until slightly reduced.
9. Add beef broth, Worcestershire sauce, thyme, rosemary, and the bay leaf.
10. Return the browned beef to the pot and bring to a boil.

Step 4: Slow Cook for Maximum Flavor

11. Reduce heat to low, cover, and let simmer for 1.5 to 2 hours, stirring occasionally.
12. The beef should become tender and the broth thickened.

Step 5: Add the Root Vegetables

13. Add carrots, parsnips, potatoes, turnips, and celery to the pot.
14. Simmer for another 30-40 minutes until vegetables are tender.

Step 6: Finish and Serve

15. Taste and adjust seasoning with salt and pepper.
16. Remove the bay leaf and discard.
17. Serve hot with crusty bread or over mashed potatoes.

4. Tips for the Best Beef Stew

• Use the right cut of beef – Chuck roast is best because it becomes tender when slow-cooked.
• Don’t skip browning the meat – This adds depth and richness to the stew.
• Let it simmer low and slow – The longer it cooks, the more flavorful and tender it will be.
• Deglaze with wine or broth – This helps lift all the flavorful bits stuck to the bottom of the pot.
• Adjust the consistency – If the stew is too thick, add more broth. If too thin, let it simmer uncovered for a few minutes.

5. Serving Ideas and Variations

This beef stew is already delicious on its own, but here are some great ways to serve it:

Serving Ideas:

• Over mashed potatoes or buttered noodles.
• With a side of warm, crusty bread.
• Garnished with fresh parsley for extra color and freshness.

Variations:

• Make it gluten-free – Use cornstarch instead of flour to thicken the broth.
• Add beans – White beans or lentils can add extra protein and texture.
• Try a different meat – Substitute beef with lamb for a unique twist.
• Make it spicy – Add red pepper flakes for a bit of heat.

6. How to Store and Reheat Beef Stew

Beef stew tastes even better the next day as the flavors continue to develop.

Storage:

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – Freeze in portions for up to 3 months.

Reheating:

• Stovetop – Heat over low-medium heat, adding a splash of broth if needed.
• Microwave – Heat in short intervals, stirring in between.

Print

FAQs

1. Can I make beef stew in a slow cooker?
Yes! Brown the beef first, then add all ingredients to a slow cooker. Cook on LOW for 7-8 hours or HIGH for 4-5 hours.

2. What’s the best way to thicken beef stew?
You can mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the stew. Let it cook for 5 minutes to thicken.

3. Can I use a different cut of beef?
Yes, brisket or short ribs also work well, but chuck roast is the best option for tenderness.

4. What if my stew is too salty?
Add a peeled potato to absorb excess salt, or balance with a splash of unsalted broth.

5. Can I make this stew ahead of time?
Absolutely! It tastes even better after a day in the fridge as the flavors meld together.

6. What if I don’t have red wine?
You can substitute it with extra beef broth or a splash of balsamic vinegar for depth.

7. Can I use sweet potatoes instead of regular potatoes?
Yes! Sweet potatoes add a slight sweetness and work well in this recipe.

8. How do I prevent the vegetables from getting mushy?
Add them later in the cooking process (30-40 minutes before serving) to keep them firm.

9. Can I make beef stew without potatoes?
Yes! You can use cauliflower, turnips, or extra carrots instead.

10. What’s the best side dish for beef stew?
Crusty bread, mashed potatoes, or a simple green salad all pair wonderfully with beef stew.