Beef and Vegetable Stew
This hearty beef stew is a classic! It’s loaded with tender, flavorful chunks beef and root veggies. You’ll want to make this one all year round!
When you and your entire family is crazy sick for over 2 weeks, one-pot meals are the way to go… especially ones that make good leftovers! I don’t know what hit us, but we were under the weather for what felt like FOREVER. It was hard enough taking care of two sick babies, but I was really sick too. I had zero desire to make dinner, but had grocery shopped and planned out meals like this cozy, filling beef and vegetable stew.
The stew itself is actually really easy to make. It requires a bit of prep work (lots of peeling, cutting and chopping) but I gave my husband that job. ???? Once everything is ready, sear the meat until it’s nice and crisp on the outside. Then sauté the onion, leek and garlic until fragrant. Add a bit of tomato paste and then pour in the broth (see NOTES for some swaps).
Sprinkle in the thyme and bay leaves, then add in the veggies. I used celery along with a hearty blend of root veggies: carrot, potato, rutabaga, turnip and celery root. They really helped bulk up the stew and the starch made the broth a bit thicker. After 2 hours of simmering in the oven, the meat was super tender and the veggies soaked up all of seasoning.
This stew was a huge hit with the entire family. I loved how simple and flavorful it was! We’ll definitely be making this again & again!!
- 3 tbsp. olive oil, divided
- 3-4 lbs. beef chuck, excess fat trimmed, cut into 1½-inch pieces
- 1¼ tsp. salt
- 1 tsp. black pepper
- 1 large yellow onion, cut into 1-inch chunks
- 1 leek, quartered and sliced
- 4 cloves garlic, minced
- 1 tbsp. tomato paste
- 4 c. beef stock*
- 1 tsp. dried thyme
- 2 bay leaves
- 2 stalks celery, sliced
- 3 large carrots, peeled and cut into 2-inch chunks
- 2 medium russet potatoes, peeled and cubed into ¾-inch pieces
- 1 rutabaga, peeled and cubed into ¾-inch pieces
- 1 turnip, peeled and cubed into ¾-inch pieces
- 1 celery root, peeled and cubed into ½-inch pieces
- 1 tbsp. fresh parsley, chopped
- Preheat the oven to 325 degrees. In a large Dutch oven set over medium-high heat, add 2 tablespoons olive oil. Toss the cubed beef in the salt and pepper. Brown the beef in 2 batches so that the pan is not overcrowded. Transfer to a plate.
- Add the remaining tablespoon of olive oil to the pan. Add the onion and leek, sauté until translucent, then add the garlic and sauté until fragrant. Add the tomato paste and cook, stirring for about 1 minute. Return the beef to the pot and stir to coat. Add the beef stock, thyme, bay leaves, and vegetables. If the meat is not fully covered add additional stock or water to cover it. Bring to a boil, cover and transfer to the oven. Cook until the meat is tender, about 2 hours.
- Remove the stew from the oven and skim off the fat on the surface with a spoon. Season with salt and pepper to taste. Serve warm, garnish with chopped parsley.
*For a rich, more flavorful stew, sub out 1 cup of beef stock for 1 cup of good red wine or 1 cup of Guinness extra stout.
Recipe source: Life Made Simple