Save 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 recipe has been a favorite in our family for years, bringing warmth and comfort especially during chilly evenings.
Ingredients
- 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
- 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 deglaze:
- 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 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 and heat pot:
- 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.
- Serve:
- Let bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve with warm bread.
Save Sharing this stew has created many cozy family moments around the dinner table on cold nights.
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
Allergen Information
Contains gluten (bread flour) contains yeast. Stew contains no common allergens but check Worcestershire sauce for anchovies (fish). Always check ingredient labels for potential allergens.
Save This beef stew with homemade bread is sure to be a comforting hit any night you make it.
Recipe FAQs
- → How do I achieve a tender beef texture?
Brown the beef cubes over medium-high heat, then simmer low and slow for at least 2 hours to break down connective tissue for tenderness.
- → What thickens the stew?
A cornstarch slurry added towards the end helps thicken the stew without altering its flavor.
- → Can I substitute parsnips with other vegetables?
Yes, sweet potatoes or turnips can be used for a slight variation in sweetness and texture.
- → How is the crusty bread made?
The bread dough is prepared from flour, salt, yeast, and warm water, left to rise, then baked in a preheated Dutch oven for a crisp crust.
- → What wines pair well with this dish?
A robust red wine such as Cabernet Sauvignon matches the depth and savory flavors of the stew beautifully.