There’s nothing quite like a hearty beef stew to warm you up from the inside out. This beef stew with root vegetables is the ultimate comfort food, filled with tender chunks of beef and a colorful mix of carrots, potatoes, parsnips, and turnips. Each bite delivers rich flavors, savory broth, and perfectly cooked vegetables that soak up all the goodness.
The magic of this dish comes from the slow simmer. As the beef cooks low and slow, it becomes fork-tender while the broth thickens into a rich, flavorful gravy. The root vegetables hold their shape but soften just enough to melt in your mouth. The combination of beef broth, herbs, onions, garlic, and sometimes a splash of red wine or balsamic vinegar creates a depth of flavor that’s comforting and familiar.
It’s the perfect dish for chilly evenings when you crave something filling and nourishing. Serve it with crusty bread to soak up the broth or spoon it over creamy mashed potatoes for an extra indulgent meal. This stew is not only satisfying but also practical. It’s a one-pot meal that tastes even better the next day, making it ideal for meal prep or family dinners.
The beauty of beef stew with root vegetables is how adaptable it is. Swap in sweet potatoes for a touch of sweetness or add celery and mushrooms for more variety. The combination of flavors is forgiving and flexible, allowing you to use what you have on hand.
This stew isn’t just food. It’s the kind of meal that makes you slow down, savor each bite, and maybe even gather the family around the table for seconds. It’s simple, hearty, and always hits the spot, proving once again that sometimes, the simplest recipes are the ones we come back to again and again.
Ingredients
- 1 kg beef chuck cut into large chunks
- 2 tbsp olive oil
- 1 onion diced, large
- 2 cloves garlic minced
- 2 cups beef broth
- 2 carrots peeled and cut into chunks
- 2 parsnips peeled and cut into chunks
- 2 potatoes cut into chunks
- 1 cup celery sliced
- 1 tsp thyme dried
- 1 tsp rosemary dried
- 2 tbsp tomato paste
- to taste salt
- to taste black pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Brown the beef chunks in batches, then set aside.
- In the same pot, sauté the onion until softened. Add the garlic and cook for 1 minute.
- Return the beef to the pot and add the beef broth, thyme, rosemary, tomato paste, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 1.5 hours.
- Add the carrots, parsnips, potatoes, and celery. Continue to simmer for another 30 minutes, or until the vegetables and beef are tender.
- Season with salt and black pepper to taste before serving.
Nutrition
Beef stew is stew, but this one was kinda bland for me. I followed it, but maybe my broth wasn’t flavorful enough. Wouldn’t remake unless I tweak seasoning.
Yeah, I get what you mean. 2 cups of broth for 1 kg beef can be a bit light unless it’s super seasoned. I usually use a richer stock (or add a splash of Worcestershire) and bump up salt early.
No offense but this sounds too fancy. Stew should be simple—beef, potatoes, salt, done. That said… my kids ate it and asked for seconds, so 🤷♂️
Honestly I get what you mean—stew *can* be just meat + potatoes + salt. But this one’s still pretty straightforward, just with extra veg and herbs for depth. And if your kids are asking for seconds, that’s the real test 😄
“Too fancy” is fair—olive oil, tomato paste, thyme/rosemary… but it’s not like it’s French. The broth + browning the beef is the big thing. Glad it worked out for your family though!
Yummm! So hearty and filling. I added some sweet potatoes instead of regular ones and it was delish!
Followed it pretty much exactly. Mine needed a bit more salt at the end, but the thyme/rosemary combo was spot on.
I followed it and it was “okay”… but mine looked kinda bland. Maybe my thyme/rosemary was old? I added way more tomato paste though so not sure.
Nice! I’m glad the thyme/rosemary came through. I always forget to adjust salt at the end—good call. 😄
I don’t know why y’all like this. It brown all the meat but it still dont taste right. Just make spaghetti.
Not bad, but it felt a bit bland until I salted generously at the end. I also added a splash of Worcestershire for depth (maybe not traditional, but it worked).
Ehh, I’ve had better. The beef didn’t cook through as well as I expected.
It was okay, but not the best stew I’ve had. Felt like something was missing… maybe a splash of red wine? Idk.
This stew was kinda bland. I think it needs more seasoning. Or somethin. Might try with beef bouillon next time.
Eww! I messed it up bad. Burned the beef and then the veggies were mushy. Next time I’ll try a slow cooker instead.
I dunno, if it was burnt, why would you even try again? Maybe stick to something easier like sandwiches.
Don’t worry, it happens to the best of us! Next time, just keep an eye on it. The slow cooker is a great idea!
Meh, it was alright. I prefer chicken stew. Beef is just too heavy for me, you know?
It was fine, but I think my veggies got a bit mushy after the extra simmer. Next time I’ll add potatoes later so they hold up.
I just used the instant pot instead, came out perfect! I don’t have time to wait 1.5 hours. Thanks for the base recipe!
Is there really that much beef broth needed? Mine turned out too soupy. 2 stars.
Useless! My meat was tough and the veggies too mushy. Never cooking this again!
This was fantastic! My family loved it. I added some extra garlic because we love that flavor. Will definitely make again!
Yummm! Comfort food at its best. Also, I used sweet potatoes instead of regular ones, so good!
Absolutely delicious! The flavors blend so well, my family loved it!
Honestly I think this is too much work for the result. 2 tbsp tomato paste seems like a lot and it made mine kinda tangy. Idk, maybe I’m doing something wrong, but I wouldn’t make it again.
I’m skeptical of the tomato paste amount. 2 tbsp seems small, but maybe it’s perfect? Turned out actually balanced and not tangy, so props.
Totally get the skepticism—2 tbsp sounds low at first. But if the stew reduces and you’re not chasing a very tangy flavor, that amount actually makes sense.
So good! Comfort food at its best! I added some red wine to mine. It gave it a nice depth of flavor.
Red wine? Isn’t that a bit strange for stew? I prefer it without. But whatever works for you!
I love beef stew! Adding red wine sounds amazing, I gotta try that next time. Glad you enjoyed it!
Not bad, but next time I might skip the parsnips. They tasted weird to me.
I actually love parsnips! They add a nice sweetness to the stew. You might want to give them another chance.
Weird? They taste like carrots with a twist! But hey, everyone’s palate is different, I guess.
Super easy weeknight-ish meal. I browned the beef in batches and it made a difference. Also, the smell while simmering is unreal.
My mom made this recipe every winter! Brings back memories. I had to try it and it reminded me of home. 5 stars!
Made this for guests and they asked for the recipe. I also added a splash of Worcestershire and it tasted even better (maybe don’t, but I liked it).
Love that your guests wanted the recipe! Also… Worcestershire *is* basically a secret flavor weapon. I can see how it’d add that savory depth. Might be a small splash, not overpowering.
I’m skeptical about adding Worcestershire—feels like it changes the whole vibe. But if it worked for you, I guess try it next time with less tomato paste? Not sure.
Best stew ever!! What do you think would happen if I added some wine? Anyone tried that?
Adding wine would make it even better! I’ve tried it and it adds a nice depth of flavor. 🍷
Yum!! Can’t wait to eat this for lunch!
Made this for dinner last night—so comforting. The parsnips give it this sweet, cozy depth. I used extra pepper and it was perfect. Will definitely make again.
Too salty for my taste! Also, I thought parsnips were turnips? Anyway, my husband liked it.
I’m skeptical of tomato paste + herbs in stew, but wow—it actually gave it a nice depth. I added extra black pepper and it was solid.
I’m not a big beef fan, went with chicken instead. Still turned out pretty good!
I browned the beef in batches like it says (usually I rush), and wow—big difference. Would recommend not skipping that step.
Yes!! Browning in batches makes such a difference—more depth and that “stew” flavor you can’t get if you crowd the pot.
I always skip that step (i’m lazy lol) and it comes out kinda gray. Maybe i should actually do it right this time—what size batches do you use?
Perfect for meal prep. Keeps well, and day-two stew tastes even better. I added extra carrots because I love them, and I’m not sorry.
Beef stew? More like beef apocalypse. It tasted like cardboard. Never again. 🤢
So good! Reminds me of my grandma’s stew! I’ll definitely make this again!
This recipe is the bomb! I can’t believe how tender the beef came out. So good!!
Why does it say bay leaves but there aren’t any in the ingredients list? I added some anyway and it was okay, but that detail bothered me. Still, it’s a solid stew.
Why are parsnips in beef stew? I get it’s “root vegetables” but they taste weird to me. I swapped them for turnips and it was way better (at least for my family).
Parsnips taste sweeter and a little “nutty” compared to turnips, so they can feel weird in stew if you’re not used to them. If turnips worked for your family, I’d definitely keep doing that!
Maybe you undercooked the parsnips? I’ve noticed they get stronger if they’re not simmered long enough—also parsnips can be super different depending on how old they are.
This is the kind of recipe I can trust! Simple ingredients and easy to follow. Love it!
This beef stew is a game changer! So rich and hearty, perfect for cold nights. Definitely a 5!
I made this stew last night! It was sooo good! My family loved it. Thanks for sharing!
Big chunks of beef? YUM! My kids just gobbled it all up. Definitely making this again.
Pretty solid recipe, but I had to simmer closer to 2 hours for the beef to get tender. Flavor was deep though—especially with thyme + rosemary. Next time I’ll cut the chunks smaller.
I followed it pretty closely but mine tasted flat until I added extra salt at the end. Also I didn’t have bay leaves, so I skipped them and maybe that’s why. Otherwise good comfort food.
Glad you figured it out! Bay leaves definitely add depth, but salt at the end can wake up the flavors for sure. Next time, maybe a splash of broth/water if it cooks down too much.
Flat is usually under-seasoning or not enough reduction. I’d try salting earlier (or using more tomato paste) instead of just at the end. Also bay leaves are kinda optional but still—sounds like you nailed it with the salt.
This is just… okay. Way too much thyme, or maybe I added too much?? Not sure.
I followed the recipe but mine was kinda bland until I added extra salt. Also, I used regular rosemary (not dried) and maybe that’s why—flavor was weaker.
I didn’t have parsnips, so I used sweet potatoes instead. Still tasted great!
Made this last night—so hearty. The parsnips were a total surprise (in a good way). I only had 1 tbsp tomato paste and it was still great. Definitely a repeat.
It was ok, but a bit bland. Needs more seasoning for sure. Maybe I’ll try it again with some spices.
I hear ya! I usually add a pinch of paprika and some cayenne for a kick. Maybe try that? 😊
Never liked beef stew before, but this recipe changed my mind. Plus, it made my house smell fantastic while it cooked!
That’s awesome to hear! I love when a recipe can change your mind about a dish. What do you think of the veggies in it?
Beef stew? I thought it was for doggos. But it actually made my family happy. LOL!
Too much beef for my taste… I think chicken would be better. Anyone else feel that way?
Could’ve been better. I felt like it was missing something, maybe a little hot sauce next time?
Y’all, this is the best stew I’ve ever made. My whole family loved it! 👍
This stew is just perfect. My family loved it and it’s so comforting on a cold day!
One word: “Yum.”
I don’t know, I thought it was too salty. Maybe I added too much. I’m not a good cook lol.
This stew is seriously comforting. The root veggies make it taste like it’s been simmering for hours (even though it’s not). I used a splash of Worcestershire too and it was even better.
Looks yummy but I feel like it needs more liquid? Mine reduced a lot after the simmer, so I added more broth halfway through. Either way, my family finished it.
I forgot the rosemary and it still turned out good! But next time, I’m not skippin’ anything!
The instructions are clear, but I didn’t have parsnips so I swapped turnips. It was still tasty, though not as sweet. Next time I’ll hunt down parsnips.
Nice! Turnips are a solid substitute—parsnips are sweeter, so that totally tracks. Glad it still came out tasty.
I kinda disagree—turnips make it more earthy. If you want the sweetness back, maybe add a tiny pinch of sugar or use more carrots? Also, did you cook the turnips the full 30 min or less? Mine went mushy.
This recipe is amazing! The beef turned out so tender and flavorful. I added some extra garlic for a punch!
The flavor is good, but my stew was kinda thin. Maybe my broth measurement was off—any tips for thickening?
I cooked mine and… where are the bay leaves? Recipe says bay leaves in step 4, but ingredients list doesn’t mention them. I used some anyway and it was fine.
I noticed that too—ingredients say nothing, but step 4 does. I just doubled the thyme instead and skipped bay leaves. Still tasted good, so maybe it’s not a big deal.
Bay leaves are one of those sneaky “optional but really helps” things. My guess is the ingredients list got left out but the instructions stayed. Glad it turned out fine!
Delicious! Made this for dinner last night and even my picky husband ate it without complaining!
I’m a picky eater and this won me over. The rosemary and thyme combo makes it smell amazing.
I’m not usually a stew person, but that rosemary + thyme smell is legit. The whole pot smells like home 😄
The cooking time is way off! My beef took 3 hours to get tender. 😡
A lot of ingredients! I only had potatoes and carrots, and used canned beef broth. It worked!
This stew is amazing! So hearty and comforting, perfect for winter nights. My family loved it!
Not gonna lie, I was skeptical about simmering only 1.5 hours—my beef chunk was stubborn. But after adding 20 more minutes it finally softened. Still good.
I followed it pretty closely and it turned out great—tender beef and the flavors were deep. Next time I might add a little flour slurry to thicken it because mine was a bit brothy.
There is way too much thyme in here. I didn’t even use it and still was okay. Missed that step 😅.
Pretty good, but I had to simmer longer than 1.5 hours for my beef (maybe my chunks were too big). Still delicious—next time I’ll cut smaller and keep an eye on the tenderness.
Y’all, this is just like my grandma’s stew! Brings back so many memories. Thanks for sharing!
This beef stew recipe is amazing! My family loved it and it was perfect for a cold evening.
I’m glad to hear your family loved it! This is definitely a winter comfort food.
Good flavor, but I think 1.5 hours wasn’t enough for my chuck—needed more like 2 hours. Still, once it got there, the beef was tender and the veggies held up nicely.
Totally agree—chuck can be stubborn. 2 hours makes a big difference for me too, especially if the chunks are on the large side. Glad yours turned tender in the end!
Yum!!! I never commented on recipes before, but this one deserves it!!!
This was deeply comforting. I used extra garlic and let it simmer a full 2 hours—so tender. The root veg combo is perfect.
This stew is amazing! The beef turns out so tender and the veggies are perfect. I added some peas for color. Yum!
I made this too! I agree, the beef was super tender. But I didn’t have any parsnips. Is that okay? Still turned out good!
Why do you have to sear the beef? Seems like an extra step that doesn’t matter. 🤔
I followed the recipe but my beef was still tough. Maybe I need a bigger pot? Or is it just me?
This stew was amazing! The beef was so tender and flavorful. My whole family loved it!
It was OK, but I thought it needed more seasoning. I don’t know, maybe I’m just picky.
Maybe I did something wrong, but the garlic burned slightly. Next time I’ll watch the heat more. Otherwise it was pretty tasty.
Really good! I added some red wine, made it taste fancier! 😊
I don’t usually cook with parsnips but wow… I get why people like them. They basically melt into the broth. Next time I might add a splash of Worcestershire for extra richness.
Hmm, Worcestershire in beef stew sounds kinda good but I’m not sure it’s needed. Parsnips already add that rich sweetness. I’d maybe add a teaspoon and taste as you go.
Yes!! Parsnips are underrated. They totally turn sweet and silky in stew. I’ve done this same thing and it makes the whole pot taste deeper.
My grandma makes better stew. Also, what’s thyme? Shouldn’t it be time? 😅
Thyme is a herb! It’s not time, lol. Give the stew a chance, it might surprise you! 😊
Followed the steps pretty much exactly and it turned out rich, but I think next time I’ll add a splash of Worcestershire or a bit more tomato paste. Still great though.
Nice! Glad it came out rich. A splash of Worcestershire could definitely add a little extra savory depth, and more tomato paste might bring that stew into a slightly thicker, tangier direction. 🙂
I’m skeptical about adding parsnips. Aren’t they just fancy carrots? Decided to skip them entirely.
Parsnips are actually really good! They add a nice sweetness and depth to the stew. They’re not just fancy carrots, trust me!
I think you’re missing out by skipping the parsnips. They give a different flavor than carrots! 😄
I don’t know, it was alright but I’ve had better. Maybe I just didn’t cook it right? Not sure.
Yum! i can smell it from the other room. will make again fo sho.
I followed the recipe exactly and it turned out super yummy! Thank you for sharing!
First time making stew and it was super easy! My whole family loved it. Definitely a keeper!
I’m so glad to hear that! Stews are always a crowd-pleaser. Great job on your first attempt!
But like, wasn’t it too easy? I thought stew was supposed to be complicated. How did you do it so fast?
Too much thyme for my taste! I like it but I would use way less next time.
It’s just beef in broth, not that fancy. I prefer my dishes with more pizzazz.
This stew was absolutely amazing! The flavors all came together perfectly. I added a touch of red wine for extra depth. Will be making this again!
Idek man. It was okay, but I thought it was gonna be better? Just didn’t hit right.
Tried it, but I wasn’t a fan of the parsnips. They were weird. Maybe stick to just carrots and potatoes?
I kinda winged the thyme/rosemary since I don’t measure—oops. It still tasted decent, but it leaned a little too herby. The broth flavor was good regardless.
I followed it exactly and it came out bland until the very end. Salt/pepper really matters here. After seasoning properly, it was amazing and smelled like Sunday dinner.
Totally agree—stew can taste kinda flat if you don’t salt at the right time. Glad it came together for you at the end!
Really good recipe! My kids loved it. The only thing I changed was adding some peas at the end. Yum!
I was skeptical at first. But wow, this stew actually turned out great! I even added some extra spices.
Stew? Or soup? Idk, but it’s good. Easy to make too!
I liked it, but 1.5 hours felt a little short for my chuck. Beef wasn’t fully fall-apart until I simmered longer.
Not bad! But I’m not sure why it says bay leaves when none are in ingredients… I skipped it and it still tasted fine.
I noticed that too. I usually just toss in a couple bay leaves when recipes say it, but if you didn’t have them and it tasted fine then yeah, no big deal. Might be a copy/paste mistake.
Good catch! The instructions do mention bay leaves, but they aren’t listed in the ingredients. I agree it’s probably optional—your version sounds totally fine.
Meh. Didn’t taste like much. You gotta add more spice or somethin’. Just my opinion tho.
Not bad, but I’m confused because the ingredients mention bay leaves nowhere in the list. Then the instructions say add bay leaves. I skipped them—still okay, just not as “stew-y” as I expected.
This is a lot of steps for “root vegetables stew.” I was skeptical but it’s actually worth it. Brown the beef—do not skip that part, it changes everything.
So easy! But I think you forgot to mention bay leaves in the ingredients. I used some anyway.
I love how easy this recipe is! I added bay leaves too, it made it even better! 😍
You missed the bay leaves in the ingredients list? I thought I was suppose to add them. Now I’m confused!
Not bad, but I think 1.5 hours was too long for my potatoes. They started getting mushy. Flavor was good though. Maybe cut them bigger next time.
Made this last night—so comforting. Browning the beef in batches really mattered, and the parsnips gave it this sweet edge that I wasn’t expecting (in a good way).
The directions say bay leaves but you didn’t list them in ingredients… I guessed and added one. Turned out fine though, so I’m giving it a fair score.
Good catch about the bay leaves—those little guys matter. Glad your guess worked out though! Next time I’ll be sure to add them so nothing’s missed.
I followed it pretty closely. Only thing: my onions took longer to soften than the timing said. But overall nice balance—herby and hearty. My family asked for seconds.
Yum!!!
The instructions are solid, but why do you say bay leaves in step 4? There’s no bay leaves in the ingredients list. I added one anyway and it was fine.
Beef stew is just good meat soup with veggies! Who needs to overthink it? I’d give it a 4.
This stew was insanely comforting. I used exactly your amounts and the root veggies turned out perfect—tender but not mushy. The thyme + rosemary combo smells amazing while it simmers.
I followed the recipe but my beef was tough. Not sure what went wrong…maybe I overcooked it?
You might have cooked it too long! Try cooking it on lower heat next time. It helps to keep it tender.
I dunno, beef’s tough sometimes. Maybe it wasn’t the right cut?
Pretty solid! I was worried 1.5 hours wouldn’t be enough for the beef, but it got tender. Next time I’ll brown the beef a little longer for more flavor.
1 kg beef chuck + that much broth? Seems like it’s gonna be watery—mine was thickening only a little. Maybe I should’ve reduced more?
This is the best beef stew I ever did. My family cleaned the pot. Will do again, but I’ll cut everything same size next time so it cooks evenly.