12 Cozy Winter Beef Stew Recipes with Root Vegetables

Winter calls for meals that warm you up from the inside. Beef stew with root vegetables fits that need well. I put together 12 different recipes that all use those ingredients. Each one comes with clear steps and simple swaps if needed. You will find options that work for weeknights or weekends.

Helpful Tips Before You Start

These tips will help you build flavor and get even results with beef and root vegetables.

Choose the Right Beef Cut

Chuck roast or brisket works best for stew. Cut it into 1 inch pieces and pat them dry before searing.

Cut Root Vegetables Evenly

Aim for similar sized chunks of carrots, parsnips, turnips, and potatoes. This keeps them from turning mushy or underdone.

Brown the Meat in Batches

Sear the beef in a hot Dutch oven a few pieces at a time. Crowding the pan steams the meat instead of browning it.

Add Vegetables at the Right Time

Stir in firmer roots like celery root early with the beef. Add quicker cooking ones like carrots toward the middle of the simmer.

Taste and Adjust Near the End

Root vegetables absorb salt as they cook. Check the seasoning after two hours and add more broth or herbs if needed.

Classic Dutch Oven Beef Stew with Carrots, Potatoes, and Parsnips

This classic Dutch oven beef stew turns simple ingredients into a filling winter meal. The beef becomes tender during the long oven cook while the root vegetables hold their shape and add natural sweetness and earthiness to the broth.

It suits cold evenings when you want a one-pot dinner that can simmer with little attention after the first steps. The finished stew has a thick, savory broth and soft chunks of carrot, potato, and parsnip in every bite.

Classic Dutch Oven Beef Stew with Carrots, Potatoes, and Parsnips

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Chef’s Knife

Ingredients

  

• 1.5 pounds beef chuck roast, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 4 medium Yukon gold potatoes, cut into 1-inch cubes
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley for serving

Instructions

 

• Preheat the oven to 325°F. Season the beef cubes with salt and pepper.
• Heat the oil in a Dutch oven over medium-high heat. Add the beef in two batches and brown on all sides, then remove to a plate.
• Lower the heat to medium and add the onion. Cook for 4 minutes until it softens.
• Stir in the garlic, tomato paste, and thyme. Cook for 1 minute.
• Pour in the beef broth and scrape the bottom of the pot to loosen any browned bits.
• Return the beef to the pot along with the carrots, parsnips, potatoes, and bay leaves. Bring to a simmer.
• Cover the Dutch oven and place it in the oven. Cook for 2 hours until the beef is fork-tender.
• Remove the bay leaves, taste and adjust salt and pepper if needed, then sprinkle with parsley before serving.

Notes

Choose firm parsnips without soft spots so they stay slightly firm after the long cook. The stew thickens more as it cools, so reheat leftovers on low heat with a splash of broth to loosen the texture if needed. It tastes even better the next day after the flavors settle.

Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Chef’s Knife

Guinness-Braised Irish Beef Stew with Turnips and Celery Root

This stew combines tender chunks of beef with the malty depth of Guinness and the earthy bite of turnips and celery root. It works well for weeknight dinners or weekend gatherings when the weather turns cold and you need a filling one-pot meal. The result is a thick, savory broth with soft vegetables and beef that falls apart easily.

The root vegetables add natural sweetness that balances the stout without overpowering it. Turnips and celery root hold their shape better than potatoes, giving the stew a pleasant texture that reheats well.

Guinness-Braised Irish Beef Stew with Turnips and Celery Root

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 12 ounces Guinness stout
• 3 cups beef broth
• 2 medium turnips, peeled and cubed
• 1 medium celery root, peeled and cubed
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper to taste
• Chopped fresh parsley for serving

Instructions

 

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown them on all sides, about 6 to 8 minutes total. Remove the beef to a plate and set aside.
• Lower the heat to medium and add the diced onion to the same pot. Cook until the onion softens, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
• Pour in the Guinness and scrape the bottom of the pot to release any browned bits. Let the liquid simmer for 2 minutes.
• Return the beef to the pot along with the beef broth, thyme sprigs, and bay leaves. Season with salt and black pepper. Bring the mixture to a low simmer, cover, and cook for 1 hour.
• Add the cubed turnips and celery root. Continue simmering uncovered for 45 minutes, or until the vegetables are tender and the beef is fork-tender.
• Remove the thyme sprigs and bay leaves. Taste and adjust seasoning if needed. Ladle into bowls and sprinkle with chopped parsley before serving.

Notes

Peel the celery root right before cutting to avoid browning. If the stew thickens too much during the final simmer, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and the flavors deepen overnight.

Course: Main Course
Cuisine: Irish
Equipment: Dutch oven, Cutting board, Knife

Moroccan-Spiced Beef Stew with Sweet Potatoes and Carrots

This stew combines tender beef with sweet potatoes and carrots in a mix of warm spices. It works well on cold winter nights when you want a hearty meal that fills the kitchen with inviting aromas.

The flavor leans savory with a touch of sweetness from the vegetables and a gentle warmth from the spices. The beef turns soft after simmering, while the root vegetables stay slightly firm for nice texture in each bite.

Moroccan-Spiced Beef Stew with Sweet Potatoes and Carrots

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 2 medium sweet potatoes, peeled and cubed
• 4 carrots, peeled and sliced
• 1 can (14 oz) diced tomatoes
• 4 cups beef broth
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef chunks and brown them on all sides, then remove the beef to a plate.
• Lower the heat to medium. Add the onion and cook until it softens. Stir in the garlic along with the cumin, cinnamon, paprika, ginger, and cayenne pepper. Cook for one minute until the spices smell fragrant.
• Return the beef to the pot. Add the sweet potatoes, carrots, diced tomatoes, and beef broth. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1 hour and 30 minutes, stirring now and then, until the beef is tender.
• Taste and adjust salt or pepper if needed. Serve the stew in bowls topped with fresh cilantro and a squeeze of lemon.

Notes

The cayenne adds a mild kick that pairs well with the sweet vegetables. If you prefer less heat, reduce it by half. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Moroccan
Equipment: Dutch oven, Cutting board, Knife

Red Wine Beef Stew with Beets, Rutabaga, and Pearl Onions

This stew brings together tender beef and a mix of root vegetables in a red wine broth that feels especially welcome on cold evenings. The beets add a touch of natural sweetness while the rutabaga gives the broth more body and the pearl onions stay whole for little bursts of flavor.

It works well for weeknight dinners or weekend meals when you want something that simmers mostly on its own. The finished dish has a rich, savory taste with earthy notes from the roots and a smooth texture once the vegetables soften.

Red Wine Beef Stew with Beets, Rutabaga, and Pearl Onions

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 cup pearl onions, peeled
• 2 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 2 medium beets, peeled and cut into 1-inch cubes
• 1 medium rutabaga, peeled and cut into 1-inch cubes
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and black pepper to taste

Instructions

 

• Pat the beef cubes dry and season them with salt and pepper. Heat the olive oil in a large pot over medium-high heat, then brown the beef in batches until all sides are seared. Remove the beef and set it aside.
• Lower the heat to medium and add the pearl onions to the pot. Cook for 3 to 4 minutes until they start to soften, then stir in the garlic and cook for 30 seconds more.
• Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 2 minutes.
• Return the beef to the pot along with the beef broth, beets, rutabaga, thyme, and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 1 hour and 30 minutes.
• Remove the lid and continue simmering for another 20 to 30 minutes until the beef is fork-tender and the vegetables are soft. Discard the thyme sprigs and bay leaves. Taste and adjust salt and pepper if needed.

Notes

The beets release color as the stew cooks, so the broth takes on a deep red hue that looks nice in bowls. If the sauce seems thin at the end, uncover the pot for the last 15 minutes to let it reduce. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board

Slow-Cooker Beef and Barley Stew with Mixed Winter Roots

This slow cooker stew brings together chunks of beef, chewy barley, and earthy winter roots in one pot. It works well on busy days when you want a filling meal ready by evening.

The barley thickens the broth slightly while the roots release natural sweetness during the long cook. The result is a savory, comforting stew with varied textures.

Slow-Cooker Beef and Barley Stew with Mixed Winter Roots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 1/2 pounds beef chuck, cut into 1-inch pieces
• 3/4 cup pearl barley, rinsed
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 turnip, peeled and cubed
• 1 onion, chopped
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon olive oil
• Salt and black pepper

Instructions

 

• Heat the olive oil in a skillet over medium heat. Add the beef pieces and brown them on all sides for a few minutes. Transfer the beef to the slow cooker.
• Add the barley, carrots, parsnips, turnip, onion, tomato paste, thyme, bay leaves, salt, and pepper to the slow cooker.
• Pour the beef broth over the ingredients and stir until the tomato paste is mostly mixed in.
• Cover the slow cooker and cook on low for 8 hours until the beef is tender and the barley is cooked through.
• Remove the bay leaves before serving.

Notes

If the barley absorbs too much liquid during cooking, stir in an extra half cup of broth at the end to loosen the stew. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of water. Use a firm turnip so it holds its shape alongside the other roots.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet

Smoky Chipotle Beef Stew with Sweet Potatoes and Parsnips

This stew combines tender beef with the natural sweetness of root vegetables and a steady smoky heat from chipotle. It suits cold nights when you want something filling that still feels a little different from a standard beef stew. The sweet potatoes and parsnips soften during cooking and help balance the spice.

The dish tastes best when the beef has time to break down and the flavors have a chance to settle together. A simple garnish of fresh cilantro adds brightness right before serving.

Smoky Chipotle Beef Stew with Sweet Potatoes and Parsnips

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 1/2 pounds beef stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon smoked paprika
• 4 cups beef broth
• 2 medium sweet potatoes, peeled and cubed
• 3 parsnips, peeled and cut into chunks
• Salt and black pepper to taste
• Fresh cilantro, chopped (for serving)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
• Add the onion to the same pot and cook until it softens. Stir in the garlic and cook for another minute.
• Return the beef to the pot. Add the chopped chipotle peppers and smoked paprika, then stir to coat the meat.
• Pour in the beef broth and bring the mixture to a simmer. Cover the pot and let it cook gently for 45 minutes.
• Add the sweet potato cubes and parsnip chunks. Continue simmering uncovered until the vegetables are tender and the beef is soft.
• Taste and season with salt and black pepper. Ladle into bowls and top with chopped cilantro.

Notes

Chipotle peppers vary in heat, so start with two and add more at the end if you want extra smokiness. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It keeps well in the fridge for three days and tastes even better the next day once the flavors have blended.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife

Herbed Beef Stew with Potatoes, Carrots, and Fresh Thyme

This stew combines chunks of beef with potatoes and carrots in a light broth that highlights fresh thyme. It works well on busy weeknights or relaxed weekends when you want a one-pot meal that fills the kitchen with a comforting aroma.

The beef turns tender after slow simmering while the root vegetables keep a slight bite. Thyme brings a clean herbal flavor that brightens each spoonful without overpowering the dish.

Herbed Beef Stew with Potatoes, Carrots, and Fresh Thyme

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 3 medium potatoes, peeled and cubed
• 4 carrots, peeled and sliced into rounds
• 3 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium-high heat. Add the beef pieces and brown them on all sides for about 5 minutes. Remove the beef and set it aside.
• Lower the heat to medium. Add the onion and cook for 4 minutes until it softens. Stir in the garlic and cook for 1 minute more.
• Sprinkle the flour over the onions and stir for 1 minute to form a light roux. Slowly pour in the beef broth while stirring to avoid lumps.
• Return the browned beef to the pot. Add the salt and black pepper. Bring the mixture to a simmer, then cover and cook for 45 minutes.
• Add the potatoes and carrots. Continue simmering uncovered for 25 to 30 minutes until the vegetables are tender and the beef is soft.
• Stir in the fresh thyme leaves during the last 5 minutes of cooking. Taste and adjust salt if needed before serving.

Notes

Add the thyme only at the end so its flavor stays bright rather than fading during the long simmer. If the stew thickens too much, stir in a splash of extra broth right before serving. Leftovers reheat well on the stovetop with a little added water to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Ginger-Soy Beef Stew with Daikon Radish and Carrots

This stew pairs tender chunks of beef with sweet carrots and mild daikon radish in a savory broth flavored with fresh ginger and soy sauce. The daikon softens during cooking and adds a light, slightly peppery note that balances the rich beef.

It suits cold evenings when you want a simple one-pot meal that feels both familiar and a little different from standard beef stew.

Ginger-Soy Beef Stew with Daikon Radish and Carrots

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Sharp knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 tablespoons fresh ginger, grated
• 1/4 cup soy sauce
• 4 cups beef broth
• 1 large daikon radish, peeled and cut into 1-inch pieces
• 4 medium carrots, peeled and cut into 1-inch pieces
• Salt and black pepper to taste
• 2 green onions, sliced

Instructions

 

• Heat the oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
• Lower the heat to medium. Add the onion to the pot and cook until it softens. Stir in the garlic and ginger and cook for one minute more.
• Return the beef to the pot. Pour in the soy sauce and beef broth. Bring the mixture to a simmer.
• Add the daikon and carrots. Cover the pot and simmer for about 90 minutes, or until the beef is tender.
• Taste and season with salt and pepper if needed. Serve hot, topped with the sliced green onions.

Notes

Simmer the stew uncovered for the last 15 minutes if you want the broth a bit thicker. Leftovers reheat well on the stove with a splash of water to loosen the sauce. Use low-sodium soy sauce if you prefer less salt in the final dish.

Course: Soup
Cuisine: Asian
Equipment: Large pot, Cutting board, Sharp knife

French Red Wine Beef Stew with Celery Root and Carrots

This stew brings together tender beef and earthy root vegetables in a rich red wine sauce. It works well for cold winter nights when you want something warming and filling. The celery root adds a subtle nuttiness while the carrots bring natural sweetness that balances the deep wine flavor.

The result is a hearty dish with soft vegetables and melt-in-your-mouth beef. It pairs nicely with mashed potatoes or crusty bread for soaking up the sauce.

French Red Wine Beef Stew with Celery Root and Carrots

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 medium celery root, peeled and cut into 1-inch pieces
• 4 carrots, peeled and cut into 1-inch pieces
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set it aside.
• Lower the heat to medium. Add the onion and cook until it softens. Stir in the garlic and cook for one minute more.
• Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for two minutes.
• Stir in the beef broth and tomato paste until the paste dissolves. Return the beef to the pot along with the thyme and bay leaf. Season with salt and pepper.
• Bring the mixture to a simmer. Cover and cook for one hour.
• Add the celery root and carrots. Continue cooking uncovered for 45 minutes until the vegetables are tender and the sauce thickens.
• Remove the thyme sprigs and bay leaf. Stir in the parsley just before serving.

Notes

Let the stew rest for 15 minutes after cooking so the flavors settle. If the sauce is too thin, simmer it a few minutes longer without the lid. Leftovers taste even better the next day and reheat well on the stove with a splash of broth.

Course: Main Course
Cuisine: French
Equipment: Dutch oven, Cutting board, Knife

Spiced Beef Stew with Rutabaga, Turnips, and Rosemary

This stew combines tender beef with earthy rutabaga and turnips for a filling winter meal. The warm spices and rosemary create a balanced flavor that feels comforting without being heavy. It works well for weeknight dinners or weekend lunches when the weather turns cold.

Spiced Beef Stew with Rutabaga, Turnips, and Rosemary

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 1 medium rutabaga, peeled and cubed
• 2 medium turnips, peeled and cubed
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 sprigs fresh rosemary
• 4 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and black pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes. Remove the beef and set it aside.
• Add the onion to the same pot and cook until it softens, about 4 minutes. Stir in the garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute until fragrant.
• Return the beef to the pot. Pour in the beef broth and bring the mixture to a simmer. Season with salt and black pepper.
• Add the rutabaga and turnips. Cover the pot and simmer gently for 45 minutes, stirring occasionally.
• Stir in the rosemary sprigs and continue cooking uncovered for 15 more minutes until the vegetables are tender and the beef is soft. Remove the rosemary sprigs before serving.

Notes

Simmer the stew a bit longer if you prefer softer rutabaga pieces. The cinnamon adds subtle warmth that pairs well with the roots, so taste and adjust the spices at the end if needed. Leftovers reheat nicely on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board

Hearty Beef Stew with Potatoes, Beets, and Parsley Root

This stew brings together tender beef and a mix of root vegetables for a filling winter meal. The beets add a subtle sweetness while the parsley root gives an earthy note that pairs well with potatoes. It works well on cold evenings when you want something warming and straightforward to prepare.

The dish has a thick broth and soft textures from the slow simmer. Beef stays juicy, and the vegetables hold their shape without turning mushy.

Hearty Beef Stew with Potatoes, Beets, and Parsley Root

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 medium potatoes, cubed
• 2 medium beets, peeled and cubed
• 2 parsley roots, peeled and sliced
• 3 carrots, sliced
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the beef cubes and brown them on all sides for about 6 minutes. Remove the beef and set it aside.
• Add the onion to the same pot and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute more.
• Return the beef to the pot. Add the potatoes, beets, parsley roots, carrots, beef broth, bay leaves, and thyme. Season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
• Remove the bay leaves. Ladle the stew into bowls and sprinkle with fresh parsley before serving.

Notes

If the beets release extra liquid during cooking, leave the pot uncovered for the last 20 minutes to thicken the broth. Leftovers taste even better the next day after the flavors meld. Store in the fridge up to 3 days and reheat gently on the stove with a splash of broth if needed. Skip the carrots if you want a stricter focus on the three main roots listed.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Braised Beef Stew with Sweet Potatoes, Carrots, and Bay Leaves

This beef stew brings together tender chunks of meat and sweet root vegetables in one pot. The bay leaves add a subtle herbal note that works well with the natural sweetness of the potatoes and carrots. It is a good choice for cold evenings when you want something filling and simple to prepare.

The dish has a thick broth and soft vegetables that hold their shape. It fits well into a winter meal plan and pairs easily with bread or rice on the side.

Braised Beef Stew with Sweet Potatoes, Carrots, and Bay Leaves

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Chef’s Knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 medium sweet potatoes, peeled and cut into chunks
• 4 carrots, peeled and cut into 1-inch pieces
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the oil in a large Dutch oven over medium-high heat. Add the beef cubes and brown them on all sides for about 6 minutes. Work in two batches if needed to avoid crowding the pan.
• Lower the heat to medium and add the chopped onion. Cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 more minute.
• Pour in the beef broth. Add the bay leaves, salt, and black pepper. Bring the mixture to a simmer, then cover and cook for 1 hour.
• Add the sweet potato chunks and carrot pieces to the pot. Stir gently to combine. Cover again and simmer for 45 minutes until the vegetables are tender and the beef is soft.
• Remove the bay leaves before serving. Taste and adjust salt if needed.

Notes

The sweet potatoes release some starch as they cook, which helps thicken the broth naturally. If the stew seems too thick at the end, add a splash of extra broth. Leftovers keep well in the fridge for three days and reheat smoothly on the stove over low heat.

Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Chef’s Knife