Name: Cozy Beef and Root Vegetable Stew
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 2 pounds beef chuck; 2 tablespoons olive oil; 1 large yellow onion; 4 cloves garlic; 3 medium carrots; 2 medium parsnips; 2 medium potato; 4 cups beef broth; 2 tablespoons tomato paste; 2 bay leaf; 4 sprigs fresh thyme; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup red wine

Cozy Beef and Root Vegetable Stew

Soupbeefcomfort-foodone-potweeknight

20 minPrep2 hCook6Serves

Ingredients

2 poundsbeef chuck (cut into 1.5-inch cubes)
2 tablespoonsolive oil
1 largeyellow onion
4 clovesgarlic
3 mediumcarrots
2 mediumparsnips
2 mediumpotato (Yukon Gold)
4 cupsbeef broth
2 tablespoonstomato paste
2bay leaf
4 sprigsfresh thyme
1 teaspoonsalt
½ teaspoonblack pepper
1 cupred wine (optional)

Prep

01
Cut 2 pounds beef chuck into 1.5-inch cubes
02
Dice 1 large yellow onion
03
Mince 4 cloves garlic
04
Cut 3 medium carrots into 1-inch pieces
05
Cut 2 medium parsnips into 1-inch pieces
06
Cut 2 medium Yukon Gold potatoes into 1-inch cubes

Method

01
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef on all sides (about 3 minutes per batch), then set aside on a plate.
02
Reduce heat to medium. Add the diced onion and cook for 3 minutes until softened. Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.
03
If using red wine, pour it in and scrape up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 2 minutes to cook off the raw alcohol.
04
Return the beef to the pot. Add beef broth, bay leaves, and thyme sprigs. Bring to a simmer, then reduce heat to low. Cover partially and simmer for 1 hour.
05
Add carrots, parsnips, and potatoes. Season with salt and pepper. Cover and continue simmering for another 45 minutes to 1 hour, until the beef is very tender and vegetables are cooked through.
06
Remove bay leaves and thyme sprigs. Taste and adjust seasoning as needed. Serve hot in bowls with crusty bread if desired.

Spice Tips

For deeper warmth, add 1/2 teaspoon smoked paprika or 1/4 teaspoon cayenne pepper in step 2. A pinch of ground mustard powder adds subtle savory depth. Fresh rosemary (1 sprig) can replace or complement the thyme for a more herbaceous finish.

This stew actually improves the next day as flavors deepen — make it ahead and reheat gently. Leftovers keep well for up to 4 days refrigerated. For a thicker stew, simmer uncovered during the last 15 minutes. You can substitute red wine with more beef broth if preferred.