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Hearty Beef and Root Vegetable Stew

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A rich and hearty one-pot stew with tender beef, root vegetables, and a savory tomato-based broth infused with aromatic herbs—ideal for chilly evenings.

Ingredients

Scale
  • 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

Instructions

  1. In a large Dutch oven, heat olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared. 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 deepen the flavor.
  4. Return beef to the pot. Pour in beef broth, water, Worcestershire sauce, salt, pepper, and smoked paprika. Stir to combine.
  5. Add the carrots, potatoes, thyme, and bay leaf. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 2 to 2.5 hours until beef is fork-tender and vegetables are cooked through.
  7. Remove bay leaf and thyme sprigs before serving. Adjust seasoning as needed. Serve hot with crusty bread or over rice.

Notes

  • For added depth, deglaze the pot with a splash of red wine after browning the beef.
  • This stew can be made a day ahead—flavors deepen overnight.
  • Freeze leftovers in airtight containers for up to 3 months.

Nutrition

Keywords: beef stew, root vegetables, one-pot meal, winter comfort food, hearty stew

Find it online: https://epicrecipebox.com/hearty-beef-and-root-vegetable-stew/