Description
Chunky, savory, and brimming with seasonal veggies—this stew is everything a cozy meal should be. Tender beef, root vegetables, and a rich broth simmer together to create a comforting classic that fills both belly and soul.
Ingredients
2 tbsp olive oil
1½ lbs beef stew meat, cubed
Salt and pepper to taste
1 onion, chopped
2 garlic cloves, minced
2 tbsp tomato paste
4 cups beef broth
1 cup red wine or extra broth
3 carrots, sliced
2 parsnips, peeled and chopped
2 potatoes, peeled and cubed
1 cup butternut squash, cubed
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
1 tbsp cornstarch (optional, for thickening)
Instructions
Heat oil in a large pot or Dutch oven. Season beef with salt and pepper, then brown in batches. Set aside.
In the same pot, sauté onion until soft. Add garlic and tomato paste; cook 1 minute.
Return beef to the pot. Pour in broth and wine. Stir in thyme, rosemary, and bay leaves.
Add all chopped vegetables. Bring to a boil, then reduce to a simmer. Cover and cook for 1½–2 hours until beef and veggies are tender.
If desired, stir cornstarch into a bit of water and add to stew. Simmer uncovered for 5 minutes to thicken.
Remove bay leaves and serve warm.
- Prep Time: 20 minutes
- Cook Time: 2 hrs
Nutrition
- Calories: 410 / Serving
- Sugar: 6g / Serving
- Sodium: 500mg / Serving
- Fat: 20g / Serving
- Carbohydrates: 28g / Serving
- Fiber: 5g / Serving
- Protein: 32g / Serving