A rich and warming one-pot stew featuring tender chunks of beef, golden potatoes, and sweet carrots, slow-simmered in a savory tomato broth with aromatic herbs—perfect for cozy nights when only comfort food will do.

Why You’ll Love This Recipe

This Hearty Beef and Root Vegetable Stew delivers everything you want in a classic cold-weather meal: deep flavor, wholesome ingredients, and satisfying texture. The long simmering time tenderizes the beef to perfection while infusing the broth with rich flavor from herbs and tomato paste. It’s ideal for batch cooking, family dinners, or meal prepping, and can be easily adjusted for different tastes or dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 lbs beef chuck, cut into large chunks
• 1 tbsp olive oil
• 1 large onion, quartered
• 3 cloves garlic, minced
• 3 tbsp tomato paste
• 4 cups beef broth
• 2 cups water
• 1 tbsp Worcestershire sauce
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 4 large carrots, peeled and chopped
• 5 medium Yukon gold potatoes, peeled and halved
• 1 tsp dried thyme (or a few sprigs fresh)
• 1 bay leaf

directions

1. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, searing all sides. Remove and set aside.
2. In the same pot, add onions and garlic. Sauté for 2–3 minutes until fragrant.
3. Stir in tomato paste and cook for 1 minute to enhance the flavor.
4. Return the beef to the pot. Add beef broth, water, Worcestershire sauce, salt, pepper, and smoked paprika. Stir to combine.
5. Add the carrots, potatoes, thyme, and bay leaf. Bring the mixture to a boil.
6. Reduce heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is fork-tender and the vegetables are soft.
7. Remove and discard the bay leaf and thyme sprigs. Adjust seasoning to taste.
8. Serve hot with crusty bread or spooned over rice for a heartier option.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 20 minutes
Cook time: 2 hours 30 minutes
Total time: 2 hours 50 minutes

Variations

• Add Root Veggies: Include parsnips, rutabagas, or turnips for additional earthy sweetness.
• Use Red Wine: Replace 1 cup of the broth with dry red wine for a richer flavor.
• Make It Spicy: Add red pepper flakes or a dash of hot sauce for some heat.
• Thicken the Broth: Stir in a slurry of cornstarch and water during the last 10 minutes for a thicker stew.
• Slow Cooker Method: Brown the beef and sauté aromatics first, then transfer everything to a slow cooker and cook on low for 8 hours.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the stew gently over medium heat on the stovetop, stirring occasionally. You can also microwave individual portions for 2–3 minutes, stirring halfway through. The flavors often deepen after resting, making leftovers even more delicious.

FAQs

Can I use a different cut of beef?

Yes, stew meat or beef brisket can also work well. Just ensure it’s a cut suitable for slow cooking.

How do I make the stew thicker?

For a thicker consistency, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 10 minutes of cooking.

Can I freeze this stew?

Yes, this stew freezes very well. Let it cool completely, then store in freezer-safe containers for up to 3 months.

What can I serve with this stew?

Crusty bread, rice, or mashed potatoes are excellent accompaniments. A green salad also balances the meal nicely.

Can I make this stew in a slow cooker?

Absolutely. After searing the beef and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 8 hours.

What type of potatoes are best for stew?

Yukon gold potatoes hold their shape well and have a creamy texture, making them ideal for stews.

Can I prepare this stew a day ahead?

Yes, and it’s often better the next day. The flavors continue to develop overnight in the refrigerator.

Is this dish gluten-free?

Yes, the stew is naturally gluten-free as long as your Worcestershire sauce and beef broth are certified gluten-free.

How can I make this stew vegetarian?

You can substitute the beef with hearty vegetables like mushrooms and chickpeas, and use vegetable broth instead of beef broth.

What’s the best pot to use for this recipe?

A heavy-bottomed Dutch oven or large stock pot works best for even cooking and heat retention.

Conclusion

Hearty Beef and Root Vegetable Stew is a soul-warming classic that never goes out of style. With rich, deep flavors and tender meat, it’s the perfect meal to gather around on chilly evenings. Whether you’re preparing it for family dinners, make-ahead meals, or freezing for later, this stew is a timeless comfort food that delivers every time.

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