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Wholesome Dutch Oven Beef Stew with Root Vegetables

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This hearty beef stew with root vegetables is a comforting one-pot meal made with simple ingredients. The beef is seared to perfection, then slow-cooked with carrots, parsnips, and potatoes in a rich, savory broth.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium parsnips, peeled and cut into 1-inch chunks
  • 2 medium russet potatoes, peeled and cut into 1-inch chunks
  • 2 stalks celery, sliced into ½-inch pieces
  • 3 cups beef broth, low-sodium
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika

Instructions

  1. Preheat your oven to 325°F (165°C). Position the rack in the lower third of the oven.
  2. Pat the chuck roast cubes dry with paper towels. In a large bowl, toss the beef with the salt, pepper, and flour until evenly coated. Let it sit for 5 minutes.
  3. Heat 1 tablespoon of olive oil in your Dutch oven over medium-high heat until it shimmers. Add half the beef cubes in a single layer and sear without moving for 3-4 minutes, until the bottom is deep brown. Flip with tongs and sear the other side for 2-3 minutes. Transfer to a plate. Repeat with remaining oil and beef.
  4. Reduce heat to medium. Add the diced onion to the pot and cook for 4-5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 1 minute more, until fragrant.
  5. Stir in the tomato paste and smoked paprika. Cook for 1-2 minutes, stirring constantly, until the paste darkens slightly.
  6. Pour in the red wine, stirring vigorously to scrape up any browned bits from the bottom. Let it simmer for 2-3 minutes, until reduced by about half.
  7. Return the seared beef and any accumulated juices to the pot. Add the carrots, parsnips, potatoes, celery, bay leaves, and dried thyme. Pour in the beef broth. Stir everything together gently.
  8. Increase heat to high and bring the liquid to a gentle simmer (small bubbles breaking the surface). This takes about 5-7 minutes.
  9. Cover the Dutch oven with the lid and place it in the preheated oven. Cook for 1 hour and 45 minutes to 2 hours, until the beef is fork-tender and the vegetables are soft but still holding their shape.
  10. Remove the pot from the oven and let it rest, lid on, for 10-15 minutes. Remove the bay leaves. Taste and adjust seasoning with more salt and pepper if needed. Serve hot.

Notes

For best results, do not skip the searing step. Cut vegetables evenly (1-inch pieces) for consistent cooking. Keep the lid on during the entire oven cooking time. Season in layers for optimal flavor. The stew tastes even better the next day.

Nutrition

Keywords: beef stew, Dutch oven, root vegetables, comfort food, one-pot meal, hearty stew

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