1. Main Page
  2. All Recipes
  3. Beef Stew Root Vegetables

Beef Stew Root Vegetables

Save Share Skip to Recipe
By Clara Hensley • February 6th, 2026
Tender beef cubes and root vegetables simmered in a rich, savory broth, garnished with fresh parsley. Save
Tender beef cubes and root vegetables simmered in a rich, savory broth, garnished with fresh parsley. | freshplatejournal.com

This comforting dish combines tender beef chuck slow-cooked in a rich broth infused with red wine, tomato paste, and aromatic herbs. A variety of root vegetables including carrots, parsnips, potatoes, and rutabaga are added midway to soften and absorb flavors. The beef is browned first to deepen the taste, then simmered gently for hours to achieve a hearty, satisfying texture. Finished with fresh parsley and seasoned to taste, this is a warming meal perfect for colder days.

There is something about the way beef stew fills the entire house with its aroma that just makes everything feel right. I first made this on a freezing Sunday when the windows were frosted over and the world outside felt too chaotic to face. My neighbor smelled it through our shared wall and actually knocked on my door to ask what magic was happening in my kitchen. That is the power of slow-simmered comfort food.

Last winter, my sister came over after a terrible week at work and I had this bubbling away on the stove. She took one bite and literally stopped talking for five full minutes, just closed her eyes and breathed in the steam. We sat there with our bowls until the pot was nearly empty, discussing everything and nothing while the snow fell outside. Now she asks for this stew whenever life gets overwhelming.

Ingredients

  • Beef Chuck: This cut has the perfect amount of marbling to break down beautifully during long cooking
  • Carrots and Parsnips: Sweet earthiness that balances the rich meat
  • Potatoes: Russets or Yukon Golds hold their shape while thickening the broth
  • Rutabaga or Turnip: Adds a subtle peppery depth that makes this stew special
  • Red Wine: The acidity cuts through the richness and adds complexity
  • Tomato Paste: Deepens the color and adds an umami foundation
  • Bay Leaves and Herbs: Classic aromatics that give that familiar comforting flavor

Instructions

Prepare the Beef:
Pat the cubes thoroughly dry and season well with salt and pepper before searing.
Sear in Batches:
Heat olive oil in a Dutch oven over medium-high heat and brown the beef in batches, setting aside each batch as it develops a deep golden crust.
Build the Base:
Cook the onion and celery until softened, then add the garlic for just one minute until fragrant.
Add the Flour and Tomato Paste:
Sprinkle the flour over vegetables and stir for a minute, then add tomato paste and cook until it darkens slightly.
Deglaze with Wine:
Pour in the red wine while scraping up all those precious browned bits from the bottom of the pot.
Combine and Simmer:
Return beef to the pot with stock, Worcestershire sauce, bay leaves, thyme, and rosemary.
First Simmer:
Bring to a simmer, cover, and cook on low heat for an hour and a half.
Add Root Vegetables:
Stir in carrots, parsnips, potatoes, and rutabaga, then cover and cook for another hour until everything is tender.
Finish and Serve:
Remove bay leaves, adjust seasoning, and garnish with fresh parsley.
Hearty beef stew with carrots, potatoes, and parsnips in a deep red wine-infused sauce. Save
Hearty beef stew with carrots, potatoes, and parsnips in a deep red wine-infused sauce. | freshplatejournal.com

This stew has become my go-to for bringing people together. I have served it at dinner parties where strangers left as friends, and I have packed it up for friends who needed a reminder that someone cares. There is just something about a bowl of deeply flavorful stew that makes people feel safe and cared for.

Make It Your Own

Sometimes I throw in a splash of balsamic vinegar right at the end, and it brightens everything beautifully. Other times I have swapped in sweet potatoes or added mushrooms during the last hour. The beauty of this recipe is how forgiving it is while still delivering incredible results every single time.

What to Serve Alongside

Crusty bread is non-negotiable for sopping up that incredible broth. I also love serving it over mashed potatoes for an even more comforting meal. A simple green salad with a sharp vinaigrette cuts through the richness and balances the plate perfectly.

Timing and Leftovers

This stew actually improves after a day or two in the refrigerator as the flavors meld together. I always make a full batch even when cooking for two because the leftovers are such a gift. The texture does thicken up considerably overnight, so just add a splash of water or stock when reheating.

  • Freeze portions in airtight containers for up to three months
  • Reheat gently over low heat to prevent the meat from toughening
  • Trust your nose more than the timer when checking for doneness
A comforting bowl of beef stew with root vegetables, perfect with crusty bread for dipping. Save
A comforting bowl of beef stew with root vegetables, perfect with crusty bread for dipping. | freshplatejournal.com

I hope this stew finds you on a day when you need its particular brand of comfort. There is genuine magic in a dish that can turn a house into a home.

Pin
Tender beef cubes and root vegetables simmered in a rich, savory broth, garnished with fresh parsley.
Print

Beef Stew Root Vegetables

Tender beef cubes simmered with carrots, parsnips, and potatoes in a rich, savory broth.

Prep 20m
Cook 150m
Total 170m
Servings 6
Difficulty Medium

Ingredients

Meats

  • 2 lbs beef chuck, cut into 1.5-inch cubes

Vegetables

  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 2 medium potatoes, peeled and cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 1 small rutabaga or turnip, peeled and cut into 1-inch cubes

Liquids

  • 4 cups beef stock
  • 1 cup dry red wine
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce

Spices & Herbs

  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • Salt and freshly ground black pepper, to taste

Other

  • 3 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 1 tbsp fresh parsley, chopped

Instructions

1
Prepare the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
2
Brown the Beef: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Brown the beef in batches, adding more oil as needed, about 3–4 minutes per batch. Set browned beef aside.
3
Sauté Aromatics: Reduce heat to medium. Add onion and celery to the pot and cook for 4 minutes until softened. Stir in garlic, cook for 1 minute.
4
Add Flour and Tomato Paste: Sprinkle flour over the vegetables and stir for 1–2 minutes. Add tomato paste, stirring to coat the vegetables.
5
Deglaze the Pot: Pour in red wine, scraping up any browned bits from the bottom of the pot.
6
Combine Ingredients and Simmer: Return the beef to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme, and rosemary. Stir to combine. Bring to a simmer, cover, and cook on low heat for 1.5 hours, stirring occasionally.
7
Add Root Vegetables: Add carrots, parsnips, potatoes, and rutabaga. Stir well, cover, and cook for another 45–60 minutes, until vegetables and beef are tender.
8
Finish and Serve: Remove bay leaves, adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.
Additional Information

Equipment Needed

  • Dutch oven or heavy-bottomed pot
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Ladle

Nutrition (Per Serving)

Calories 390
Protein 32g
Carbs 28g
Fat 15g

Allergy Information

  • Contains wheat (if using regular flour)
  • Contains soy (in Worcestershire sauce)
  • For gluten-free version: use gluten-free flour and ensure Worcestershire sauce is gluten-free
Clara Hensley profile photo
Clara Hensley

Passionate home cook sharing easy, family-friendly recipes and practical cooking tips.