Harvest Beef Stew With Root Vegetables
- Cook Time: 3 hours
- Total Time: 3 hours
- Diet: Not specified
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 large carrots, peeled and sliced into rounds
- 2 parsnips, peeled and sliced into rounds
- 1 large sweet potato, peeled and cubed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
Instructions
- In a medium bowl, whisk together the flour, salt, and pepper. Toss the beef cubes in the flour mixture until they are evenly coated. This flour coating will help brown the meat and naturally thicken the stew later on.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches, making sure not to crowd the pan. Brown the meat on all sides for about 5 to 7 minutes. Remove the beef and set it aside on a plate.
- In the same pot, add the chopped onion and cook for 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, as these add immense flavor.
- Stir in the tomato paste and Worcestershire sauce. Return the beef and any accumulated juices to the pot. Pour in the beef broth and add the thyme, rosemary, and bay leaf. Bring the liquid to a boil, then reduce the heat to low. Cover and simmer for about 90 minutes.
- After the beef has simmered for 90 minutes, add the carrots, parsnips, and sweet potato. Cover the pot again and continue simmering for another 45 to 60 minutes, or until the meat is very tender and the vegetables are cooked through.
- Remove the herb sprigs and the bay leaf. Taste the stew and add more salt or pepper if needed. If you prefer a thicker sauce, you can simmer it uncovered for the last 10 minutes. Serve hot and enjoy!