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Cozy Beef Stew Dutch Oven Recipe Easy Homemade Root Vegetable Dinner

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A rich and hearty beef stew slow-cooked in a Dutch oven with root vegetables, perfect for cozy nights and comforting meals.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 2 large Yukon Gold or Russet potatoes, peeled and cubed
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth, preferably low sodium
  • 2 tablespoons tomato paste
  • 1 cup red wine (optional, dry red wine recommended)
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme, chopped or a few sprigs
  • 2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  1. Cut the beef into 1.5-inch cubes, chop carrots, parsnips, potatoes, and onions. Mince the garlic. (About 15 minutes)
  2. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Brown beef cubes in batches for 4-5 minutes per batch. Transfer browned beef to a plate.
  3. Reduce heat to medium. Add chopped onions and garlic to the pot and cook until onions soften and turn translucent, about 5 minutes.
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine (if using), scraping the bottom of the pot to loosen browned bits. Let wine reduce by half, about 3-4 minutes.
  5. Return beef to the pot. Add beef broth and Worcestershire sauce. Toss in thyme and bay leaves. Bring to a gentle simmer.
  6. Reduce heat to low, cover with lid, and simmer gently for 1 hour 15 minutes.
  7. Add carrots, parsnips, and potatoes. Stir gently, cover, and continue simmering for 30-40 minutes until vegetables are fork-tender and beef is very tender.
  8. Remove bay leaves and thyme sprigs. Season stew with salt and pepper to taste.
  9. Ladle stew into bowls and serve hot, optionally with crusty bread or a green salad.

Notes

Brown the beef in batches to lock in flavor and avoid steaming. Use fresh herbs and remove woody stems before serving. Let stew rest off heat for 10 minutes before serving. If stew is too thin, simmer uncovered to reduce; if too thick, add broth or water. For gluten-free, ensure Worcestershire sauce is gluten-free and thicken with cornstarch slurry if needed.

Nutrition

Keywords: beef stew, Dutch oven, root vegetables, comfort food, slow cooked, easy dinner, hearty stew

Find it online: https://elvafood.com/cozy-beef-stew-dutch-oven-recipe-easy-homemade-root-vegetable-dinner/