Beef & Root Vegetable Stew

A slow-simmered beef stew packed with tender beef, hearty root vegetables, and savory herbs, creating a rich and deeply satisfying meal for a chilly evening.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 3
• Cuisine: European
• Difficulty: Medium
• Cost: $8.23/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• roast
• savory
• slow cooker

Ingredients

• 1 tablespoon olive oil
• 1.5 pound beef chuck roast (cut into 1-inch cubes)
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 cup all-purpose flour
• 1 yellow onion (medium, chopped)
• 2 carrots (peeled and sliced)
• 2 celery stalks (sliced)
• 2 clove garlic (minced)
• 1 cup beef broth
• 0.5 cup dry red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 potato (large, peeled and cubed)
• 0.5 pound crusty bread

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season beef chuck roast with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then toss with 1/4 cup all-purpose flour until coated.
2. Sear beef in batches until browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove seared beef and set aside.
3. Add chopped yellow onion, sliced carrots, and sliced celery to the pot. Sauté for 5-7 minutes until vegetables begin to soften. Add minced garlic and cook for 1 minute more until fragrant.
4. Pour in 1/2 cup dry red wine, scraping up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 2-3 minutes. Stir in 1 tablespoon tomato paste, 1 teaspoon dried thyme, and 1 bay leaf.
5. Return the seared beef to the pot. Add 1 cup beef broth and bring to a simmer. Reduce heat to low, cover, and let simmer for 1.5 hours, stirring occasionally.
6. Add cubed potato to the stew. Stir in the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cover and continue to simmer for another 45-60 minutes, or until beef and potatoes are fork-tender.
7. Remove the bay leaf before serving. Serve the hearty beef and root vegetable stew hot with thick slices of crusty bread for dipping.

Notes

The stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container for up to 4 days.

Nutrition (per serving)

• Calories: 650
• Protein: 54.1 g
• Carbohydrates: 40.5 g
• Fat: 28.9 g
• Fiber: 8.1 g
• Sodium: 880 mg
• Saturated Fat: 10.3 g
• Sugar: 5.8 g
• Cholesterol: 135 mg