Hearty Beef Stew with Root Vegetables

Hearty Beef Stew with Root Vegetables


This savory and satisfying beef stew, brimming with tender chunks of beef and a variety of root vegetables, is perfect for a chilly evening. The dish is slowly cooked to perfection, allowing the flavors to meld beautifully, creating a rich and comforting meal that is sure to warm you up from the inside out.


  • 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)
  • 4 large carrots, sliced
  • 3 large potatoes, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 2 turnips, peeled and cubed
  • 3 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons fresh parsley, chopped (for garnish)


  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
  2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
  3. Sprinkle the flour over the onions and garlic, and stir well to coat.
  4. Gradually add the beef broth, stirring constantly to prevent lumps.
  5. If using, pour in the red wine and bring to a simmer.
  6. Return the browned beef to the pot. Add the carrots, potatoes, parsnips, and turnips.
  7. Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
  8. Season with salt and pepper to taste.
  9. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is very tender and the vegetables are cooked through.
  10. Remove the bay leaves before serving.
  11. Garnish with fresh parsley and serve hot.