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+ servings
5 from 1 vote
Root Vegetable Beef Stew
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Course: Main Course, Main Dish
Servings: 6
Author: Jeanie and Lulu's Kitchen
  • 1 dash olive oil
  • 2 pounds chuck beef cubed
  • 1 pinch salt plus additional to taste
  • 1 pinch cracked black pepper plus additional to taste
  • 4 whole yukon gold potatoes diced
  • 3 whole carrots peeled and cut into rounds
  • 3 whole parsnips peeled and cut into rounds
  • 1 whole onion peeled and thinly sliced
  • 2 cloves garlic peeled and minced
  • 1 tablespoon tomato paste
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup dry red wine
  • 1 dash worcestershire sauce
  • 1 quart chicken stock
  • 2 cans crushed tomatoes 28 ounce size
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 2 whole bay leaves
  1. Heat the olive oil in a large dutch oven over high heat. Season the beef with the salt and pepper. Brown the cubed beef in two batches so that the pot doesn't become over crowded. If it is, the beef will steam instead of brown. No good. Remove each batch to a plate with a slotted spoon. Once all of the beef is browned, drain the excess grease out of the pot and add the potatoes, carrots, parsnips, onion and garlic. Let them get fragrant and soften for a couple of minutes before stirring in the tomato paste and flour. Allow the tomato paste and flour to cook for a minute, then deglaze the pot with the red wine. While the red wine starts to bubble and reduce, stir in the dash of Worcestershire sauce.
  2. Return the beef to the pot, then pour in the chicken stock and crushed tomatoes. Give the stew a big stir, then allow it to come to a gentle boil. Reduce the heat to a simmer and cook the stew for 2 hours to really let it develop flavor. Once it is done, scoop it into big bowls and serve with crusty bread! Enjoy the hot comfort!