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.
Yummm! So hearty and filling. I added some sweet potatoes instead of regular ones and it was delish!
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?
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!
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!
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!!