Pin It A hearty, rustic beef stew simmered with root vegetables, mushrooms, and herbs, served alongside a golden, crusty homemade bread—perfect for a comforting, cozy dinner.
This recipe has become my go-to comfort food on chilly evenings, bringing the family together around the table.
Ingredients
- For the Beef Stew: 2 lbs (900 g) beef chuck, cut into 1½-inch cubes, 2 tbsp olive oil, 1 large yellow onion, diced, 3 cloves garlic, minced, 3 medium carrots, peeled and cut into 1-inch chunks, 2 parsnips, peeled and cut into 1-inch chunks, 2 celery stalks, sliced, 8 oz (225 g) cremini or button mushrooms, quartered, 2 tbsp tomato paste, 1 cup (240 ml) dry red wine, 4 cups (1 L) beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp dried rosemary, 2 tsp smoked paprika, 1½ tsp kosher salt (plus more to taste), ½ tsp black pepper, 2 medium Yukon Gold potatoes, cut into 1-inch pieces, 1 tbsp Worcestershire sauce, 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening), ¼ cup fresh parsley, chopped (for garnish)
- For the Crusty Homemade Bread: 3½ cups (440 g) bread flour (plus extra for dusting), 2 tsp kosher salt, 1 tsp instant yeast, 1½ cups (360 ml) warm water (about 110°F/43°C)
Instructions
- Prepare the bread dough:
- In a large bowl, mix bread flour, salt, and yeast. Add warm water and stir just until a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2–3 hours, or until doubled in size.
- Make the stew:
- Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown them in batches, about 2–3 minutes per side. Set browned beef aside.
- Sauté vegetables:
- In the same pot, add onion and sauté for 3 minutes until softened. Stir in garlic, carrots, parsnips, celery, and mushrooms. Sauté for another 5 minutes.
- Add tomato paste and wine:
- Add tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 3–4 minutes.
- Combine and simmer:
- Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir well. Bring to a simmer, cover, and cook on low heat for 1½ hours, stirring occasionally.
- Add potatoes and sauce:
- Add potatoes and Worcestershire sauce. Simmer uncovered for another 45 minutes, or until beef and vegetables are tender.
- Thicken stew (optional):
- If a thicker stew is desired, stir in cornstarch slurry and simmer for 5 minutes until thickened. Taste and adjust seasoning.
- Bake bread:
- About 45 minutes before serving, preheat oven to 450°F (230°C). Place a Dutch oven inside to heat for 30 minutes. Turn dough onto floured surface, shape into a round loaf, place on parchment paper, cover loosely, and let rest 20–30 minutes. Carefully remove hot pot from oven. Lift dough with parchment paper and place inside. Cover and bake 30 minutes. Remove lid and bake another 10–15 minutes, until golden and crusty. Let bread cool slightly before slicing.
- Serve:
- Ladle stew into bowls, garnish with parsley, and serve with warm bread.
Pin It This meal always sparks wonderful conversations as we enjoy the stew’s rich flavors paired with fresh bread.
Notes
Substitute sweet potatoes or turnips for parsnips for a twist. Add a splash of balsamic vinegar for extra depth. Pair with a robust red wine like Cabernet Sauvignon. For a vegetarian version, substitute beef with portobello mushrooms and use vegetable broth.
Required Tools
Large Dutch oven or heavy soup pot, sharp knife, cutting board, mixing bowls, wooden spoon, measuring cups and spoons, parchment paper, oven mitts.
Nutritional Information
Calories: 565, Total Fat: 15 g, Carbohydrates: 62 g, Protein: 38 g per serving.
Pin It Enjoy this satisfying meal with loved ones—it's as rewarding to make as it is to eat.
Recipe FAQs
- → How long should the beef stew simmer?
The beef stew simmers for about 1½ hours initially, with an additional 45 minutes after adding the potatoes, ensuring tender beef and vegetables.
- → What thickening method is used for the stew?
A cornstarch slurry mixed with cold water can be added near the end of cooking and simmered for 5 minutes to thicken the stew.
- → How is the crusty bread baked?
The bread dough is placed in a preheated Dutch oven and baked covered for 30 minutes, then uncovered for 10–15 minutes to develop a golden crust.
- → Can root vegetables be substituted?
Yes, sweet potatoes or turnips can be used instead of parsnips for a different flavor profile.
- → What herbs are incorporated in the stew?
Dried thyme, rosemary, and bay leaves are used to infuse the stew with aromatic herbal notes.
- → Is red wine necessary in the stew?
Red wine adds depth and richness, but it can be omitted or replaced with an alternative liquid if preferred.