Hearty Beef & Root Vegetable Stew

Name: Hearty Beef & Root Vegetable Stew
Prep time: 20 min
Cook time: 1 h 30 min
Yield: Serves 4
Ingredients: 700 g (1.5 lb) beef chuck or stewing beef, cut into large cubes; 2 tbsp olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 3 carrots, peeled and cut into chunks; 2 parsnips or potatoes, cut into chunks; 1 cup mushrooms, halved; 2 tbsp tomato paste; 2 cups beef stock; 1 cup red wine (optional, can replace with more stock); 2 sprigs fresh thyme; 1 bay leaf; Salt and freshly ground black pepper, to taste

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4 people

00h 20

01h 30

Ingredients and Method

Ingredients

700 g (1.5 lb) beef chuck or stewing beef, cut into large cubes
2 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, peeled and cut into chunks
2 parsnips or potatoes, cut into chunks
1 cup mushrooms, halved
2 tbsp tomato paste
2 cups beef stock
1 cup red wine (optional, can replace with more stock)
2 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper, to taste

Method

Heat the olive oil in a heavy-bottomed saucepan over medium-high heat. Season the beef with salt and pepper and brown it in batches until deeply golden on all sides. Remove and set aside.
Lower the heat to medium. Add the onion to the same pan and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for 1–2 minutes to deepen the flavor.
Pour in the red wine (if using), scraping the bottom of the pan to release any browned bits. Let it simmer for 2–3 minutes until slightly reduced.
Return the beef to the pan. Add the carrots, parsnips (or potatoes), mushrooms, beef stock, thyme, and bay leaf. Bring to a gentle boil, then reduce to low.
Cover and simmer gently for about 1 hour 15–30 minutes, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Taste and adjust seasoning with salt and pepper. Remove the thyme sprigs and bay leaf. Serve hot with crusty bread on the side.