Slow-Cooked Beef Stew with Root Vegetables

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Table of Contents

Why It’s Perfect for Fall

This hearty stew is packed with tender beef, seasonal root vegetables like carrots, parsnips, and potatoes, and warming spices like thyme and bay leaves. It’s the ultimate comfort food for chilly evenings.

Ingredients

1 lb stewing beef, cubed
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
3 cups beef broth
2 large carrots, sliced
2 parsnips, sliced
2 medium potatoes, diced
1 tbsp tomato paste
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
Optional garnish: fresh parsley

Preparation Steps

Brown the Beef: Heat olive oil in a large pot over medium-high heat. Brown the beef cubes in batches, ensuring they develop a nice sear. Remove and set aside.

Sauté Aromatics: In the same pot, add diced onions and garlic. Sauté until softened and fragrant. Stir in tomato paste for added depth of flavor.

Combine Ingredients: Return the beef to the pot. Add beef broth, carrots, parsnips, potatoes, thyme, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until the beef is tender and the vegetables are cooked through.

Finish and Serve: Remove bay leaves, season with salt and pepper, and garnish with fresh parsley. Serve hot with crusty bread or over mashed potatoes.

Tips for Success

Pat the Beef Dry : Removing excess moisture ensures a good sear, which adds depth of flavor to the stew.
Don’t Rush the Browning : Take your time browning the beef—it’s the foundation of the stew’s richness.
Use Fresh Herbs : If possible, use fresh thyme instead of dried for a brighter, more aromatic flavor.
Adjust Thickness : If the stew is too thin, mix 1 tsp of cornstarch with 2 tbsp of cold water and stir it into the pot during the last 10 minutes of cooking.
Make Ahead : This stew tastes even better the next day as the flavors continue to develop. Store it in the fridge for up to 3 days or freeze portions for later.