Go Back
Slow-Simmered Beef and Root Vegetable Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Chef's Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, cubed
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the beef chunks and brown them on all sides for even color and flavor.
  • Add the diced onion and minced garlic to the pot. Cook for a few minutes until the onion softens.
  • Stir in the tomato paste, then add the sliced carrots, sliced parsnips, and cubed potatoes. Mix everything together.
  • Pour in the beef broth and add the dried thyme and bay leaves. Season with salt and pepper.
  • Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about two hours, stirring occasionally, until the beef is tender and the vegetables are soft.

Notes

The parsnips add a subtle sweetness that pairs well with the beef, so taste the broth near the end and adjust salt if needed. Leftovers reheat nicely on the stovetop with a splash of broth to loosen the texture. Serve in wide bowls with crusty bread for dipping.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Chef's Knife