Cozy Beef Stew with Root Vegetables

• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 3 medium potatoes, peeled and diced
• 1 parsnip, peeled and chopped
• 1 cup beef broth
• 1 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 cups water

Steps

1. 1 Season the beef cubes with salt and pepper, then toss in flour to coat.
2. 2 Heat oil in a large pot over medium-high heat. Brown the beef in batches, setting aside after each batch.
3. 3 In the same pot, sauté onions and garlic until softened.
4. 4 Add carrots, potatoes, and parsnip to the pot, stirring to coat with oil.
5. 5 Stir in tomato paste, thyme, beef broth, red wine, and water. Bring to a boil.
6. 6 Return beef to the pot, reduce heat to low, cover, and simmer for 2 hours or until beef is tender.
7. 7 Adjust seasoning if necessary and garnish with parsley before serving.

Equipment

• Large pot with lid
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon

Variations

• Add a splash of Worcestershire sauce for extra depth.
• Include pearl onions or celery for additional texture and flavor.

Substitutions

• Substitute red wine with beef broth if preferred.
• Use gluten-free flour for a gluten-free version.

Pairings

• A side of buttered green beans or a simple garden salad.
• For dessert, consider apple crisp or warm bread pudding.

Nutrition

Tips

• For deeper flavor, brown the meat well. Don't rush this step!
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the stew during the last 10 minutes of cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve with a crusty loaf of bread or over creamy mashed potatoes.
• Pair with a robust red wine for an elegant touch.

FAQ