This hearty vegetable 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!
Course: Main Course
3-4lbsbeef chuckexcess fat trimmed, cut into 1 1/2-inch pieces
1large yellow onioncut into 1-inch chunks
1leekquartered and sliced
3large carrotspeeled and cut into 2-inch chunks
2medium russet potatoespeeled and cubed into 3/4-inch pieces
1rutabagapeeled and cubed into 3/4-inch pieces
1turnippeeled and cubed into 3/4-inch pieces
1celery rootpeeled and cubed into 1/2-inch pieces
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 an Irish stew, sub out 1 cup of beef stock for 1 cup of stout. *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.