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!!
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.
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 didn’t have parsnips, so I used sweet potatoes instead. Still tasted great!
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!
I don’t know, I thought it was too salty. Maybe I added too much. I’m not a good cook lol.
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!
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!
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!
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 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!