Classic Beef Stew with Root Vegetables is a warm, hearty dish that feels like a big, comforting hug on a chilly day. Tender chunks of beef slowly simmered to perfection mingle with sweet carrots, earthy potatoes, and turnips—all cooked in a rich, flavorful broth. The mix of textures and deep flavors makes it a go-to meal when you want something filling and satisfying.
I love making this stew on weekends when I have time to let it simmer gently on the stove. The smell fills the house and makes everyone eager to sit down together and eat. A little tip I’ve learned is to brown the beef really well before adding the veggies; it adds a lovely depth to the stew that you can really taste in every bite.
One of my favorite ways to serve this beef stew is with a thick slice of crusty bread or a warm biscuit right on the side—it’s perfect for soaking up all the delicious juices. Whenever I make this dish, it never fails to bring a smile and some happy, satisfied sighs around the dinner table. It’s like homemade comfort in a bowl, every time.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect because it becomes tender and flavorful when slow-cooked. If you can’t find chuck, use brisket or stew beef, but avoid lean cuts as they dry out.
Root vegetables: Carrots, potatoes, and turnips add sweetness and earthiness. Parsnips make a great substitute for turnips. Sweet potatoes can add a unique twist too.
Red wine: Adds depth and richness. If you don’t drink alcohol, just use extra beef broth or a splash of balsamic vinegar for acidity.
Herbs: Thyme, rosemary, and bay leaves build warm, fragrant flavors. Fresh herbs are great, but dried work well if you simmer long enough.
How Do You Get Tender, Flavorful Beef Every Time?
Brown the beef cubes in batches over medium-high heat. This caramelizes the outside and locks in flavor. Don’t crowd the pan—this helps the meat brown instead of steam.
- Season beef with salt, pepper, and a bit of flour before browning.
- Use a heavy pot or Dutch oven to maintain even heat.
- After browning, deglaze the pan with wine or broth to capture all tasty browned bits.
- Simmer the beef gently for 1.5-2 hours to break down toughness—low and slow is key!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I like this because it distributes heat evenly and can go from stovetop to oven easily.
- Wooden spoon – perfect for stirring and scraping up flavorful brown bits without scratching the pan.
- Measuring spoons and cups – keeps your ingredients precise, especially for herbs and liquids.
- Sharp knife and cutting board – makes chopping vegetables quick and safe.
- Slotted spoon or tongs – handy for removing browned beef and serving.
Flavor Variations & Add-Ins
- Use Guinness or a dark beer instead of wine for a richer, malty flavor.
- Add in mushrooms during the last 20 minutes for an earthy touch.
- Swap sweet potatoes for regular potatoes for a more traditional taste.
- Include a splash of Worcestershire sauce or soy sauce for extra umami.’
Classic Beef Stew with Root Vegetables
Ingredients You’ll Need:
- 2 lbs (900g) beef chuck, cut into 1 ½ inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp all-purpose flour, divided
- 3 tbsp vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup dry red wine (optional, can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- 1 tsp dried rosemary or 2 tsp fresh rosemary leaves
- 2 bay leaves
- 1 lb (450g) carrots, peeled and cut into large chunks
- 1 lb (450g) baby potatoes or small potatoes, whole or halved if large
- 1 lb (450g) turnips or parsnips, peeled and cut into chunks
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and brown the beef, plus 1.5 to 2 hours simmering time to get that melt-in-your-mouth tenderness. Add another 30 to 40 minutes to cook the vegetables until soft, so plan for around 2.5 to 3 hours total. It’s perfect to start early and let it slowly cook away while you relax!
Step-by-Step Instructions:
1. Brown the Beef:
Season the beef cubes with salt, pepper, and 2 tablespoons of flour. Toss them so each piece is coated.
Heat 2 tablespoons of oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches without crowding the pan—about 3 to 4 minutes per side. Once browned, set the beef aside.
2. Cook the Aromatics:
Add the remaining tablespoon of oil if the pot is dry. Cook the chopped onion until soft and slightly golden, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
Mix in the tomato paste and cook for 1 to 2 minutes to deepen the flavor. Sprinkle the last tablespoon of flour over the veggies and stir well to help thicken the stew later.
3. Deglaze and Simmer:
Pour in the red wine (or extra beef broth), scraping up any browned bits stuck to the bottom.
Return the beef to the pot. Add beef broth, thyme, rosemary, and bay leaves. Stir and bring everything to a gentle simmer.
Cover and let it cook on low heat for 1.5 to 2 hours until the beef is wonderfully tender.
4. Add Vegetables and Finish Cooking:
Add the carrots, potatoes, and turnips to the stew. Continue cooking uncovered for 30 to 40 minutes until the vegetables are tender.
Remove the bay leaves, taste, and season with salt and pepper as needed.
5. Serve and Enjoy!
Scoop the stew into bowls, garnish with fresh chopped parsley and a sprig of rosemary if you like.
Serve hot with crusty bread or warm biscuits to soak up all that delicious sauce. Enjoy your comforting, hearty meal!
Can I Use Frozen Beef for This Stew?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat the beef dry to help it brown properly and avoid extra moisture in the pot.
What Can I Substitute for Red Wine?
If you prefer not to use wine, replace it with an equal part of beef broth or a splash of balsamic vinegar for acidity. This keeps the stew flavorful without alcohol.
Can I Prepare This Stew Ahead of Time?
Absolutely! In fact, the flavors often taste even better the next day. Cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally to heat evenly.