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Classic Beef and Root Vegetable Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 pound beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, cubed
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the beef cubes and cook until browned 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 one minute more.
  • Stir the tomato paste and thyme into the onion mixture. Cook for another minute.
  • Return the beef to the pot. Pour in the beef broth and add the bay leaf. Bring the mixture to a simmer.
  • Add the carrots, parsnips, and potatoes. Cover the pot and let it simmer gently for about 90 minutes, or until the beef and vegetables are tender.
  • Remove the bay leaf. Taste and add salt and black pepper as needed.

Notes

For the best make-ahead results, let the stew cool completely before storing it in the fridge up to three days. The root vegetables hold their shape well during reheating, but add a splash of broth if the stew thickens too much. If you want a thicker consistency, mash a few potato pieces against the side of the pot before serving.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Knife, Cutting Board