Save to Pinterest 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 stew reminds me of chilly evenings spent with family gathered around the table enjoying warm food and good company.
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 beef and broth:
- Return beef to the pot. Add beef broth bay leaves thyme rosemary smoked paprika salt and pepper. Stir well.
- Simmer stew:
- 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 if desired:
- If a thicker stew is desired stir in cornstarch slurry and simmer for 5 minutes until thickened. Taste and adjust seasoning.
- Preheat oven:
- About 45 minutes before serving preheat oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with lid inside to heat for 30 minutes.
- Shape dough:
- Turn dough onto floured surface. Shape into a round loaf. Place on parchment paper cover loosely and let rest 20 30 minutes.
- Bake bread:
- 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.
- Cool and serve:
- Let bread cool slightly before slicing. Ladle stew into bowls garnish with parsley and serve with warm bread.
Save to Pinterest This recipe always brings my family together especially on cold days when warm food means comfort and connection.
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
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Enjoy the rich flavors and the satisfying aroma of this stew fresh from your kitchen.
Recipe Questions
- → What cut of beef is best for the stew?
Beef chuck is ideal due to its balance of tenderness and marbling, which breaks down during slow cooking for rich flavor.
- → Can I substitute the vegetables?
Yes, sweet potatoes or turnips can replace parsnips for a subtle variation, keeping the stew hearty and flavorful.
- → How can I thicken the stew if needed?
Mix cornstarch with cold water and stir into the simmering stew. Cook for a few minutes until it thickens slightly.
- → What is the best way to achieve crusty bread?
Baking the bread inside a preheated Dutch oven traps steam, creating a golden, crusty exterior with a soft interior.
- → Can this dish be adapted for a vegetarian diet?
Replace beef with portobello mushrooms and use vegetable broth to maintain depth and richness without meat.
- → What wine pairs well with this dish?
A robust red wine like Cabernet Sauvignon complements the stew's earthy and smoky notes perfectly.