Beef and Root Vegetable Stew

Name: Beef and Root Vegetable Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 5.5 servings
Cuisine: American
Ingredients: 2 pound beef chuck (cut into 1 1/2-inch cubes); 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon olive oil; 1 yellow onion (large, chopped); 3 clove garlic (minced); 4 cup beef broth; 1 can diced tomatoes (undrained); 1 tablespoon Worcestershire sauce; 1 tablespoon dried thyme; 2 bay leaves; 3 carrots (medium, peeled and cut into 1-inch pieces); 3 potatoes (medium, peeled and cut into 1-inch pieces); 2 parsnips (medium, peeled and cut into 1-inch pieces); 0.5 cup all-purpose flour; 0.25 cup water (cold); 1 crusty bread (for serving)

A classic, hearty beef stew simmered with tender beef chuck, carrots, potatoes, and parsnips in a rich, savory broth, served with crusty bread for dipping.

Prep: 30 min
Cook: 3 hr
Total: 3 hr 30 min
Servings: 5.5
Cuisine: American
Difficulty: Medium

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

2 pound beef chuck (cut into 1 1/2-inch cubes)
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon olive oil
1 yellow onion (large, chopped)
3 clove garlic (minced)
4 cup beef broth
1 can diced tomatoes (undrained)
1 tablespoon Worcestershire sauce
1 tablespoon dried thyme
2 bay leaves
3 carrots (medium, peeled and cut into 1-inch pieces)
3 potatoes (medium, peeled and cut into 1-inch pieces)
2 parsnips (medium, peeled and cut into 1-inch pieces)
0.5 cup all-purpose flour
0.25 cup water (cold)
1 crusty bread (for serving)

Instructions

Pat the beef chuck dry with paper towels and season evenly with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, browning on all sides, about 5 minutes per batch. Do not overcrowd the pot. Remove browned beef to a plate and set aside.
Add the 1 large yellow onion to the pot and sauté until softened, about 5-7 minutes. Stir in the 3 cloves garlic and cook for 1 minute more until fragrant.
Return the beef to the pot. Stir in 4 cups beef broth, 1 can diced tomatoes (undrained), 1 tablespoon Worcestershire sauce, 1 tablespoon dried thyme, and 2 bay leaves. Bring to a simmer, then reduce heat to low, cover, and cook for 1 1/2 hours, stirring occasionally.
Add the 3 medium carrots, 3 medium potatoes, and 2 medium parsnips to the pot. Continue to simmer, covered, for another 1 hour or until the beef and vegetables are fork-tender.
In a small bowl, whisk together 1/2 cup all-purpose flour and 1/4 cup cold water until smooth. Slowly whisk this mixture into the simmering stew. Cook, stirring constantly, until the stew thickens, about 5 minutes.
Remove the bay leaves before serving. Serve hot with slices of crusty bread for dipping.

Notes

Leftovers are fantastic and often taste even better the next day! This stew can be made ahead and gently reheated.

Nutrition (per serving)

Calories: 495
Protein: 40.5 g
Carbohydrates: 44.2 g
Fat: 19.3 g
Fiber: 7.1 g
Sodium: 870 mg
Saturated Fat: 6.8 g
Sugar: 7.2 g
Cholesterol: 105 mg