Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Slow-Cooked Beef Stew with Root Vegetables

A truly comforting one-pot meal, this stew features incredibly tender beef and a medley of sweet root vegetables, all slow-simmered in a rich, savory broth. It’s the perfect, satisfying dish for any cozy evening.

  • Total Time4 hours 10 minutes
  • Yield11 servings 1x

Ingredients

Scale
  • 3 tablespoons extra virgin olive oil
  • 1 ⅓ tablespoons unsalted butter
  • About 2 ½ lbs (1.1 kg beef chuck, trimmed and cut into 1 ½-inch cubes)
  • 4 medium cloves garlic (finely minced)
  • 1 ⅓ medium yellow onions (roughly chopped)
  • One 12-ounce bottle (355 ml dark ale or stout)
  • 5 cups low-sodium beef stock (plus more if needed)
  • 1 ⅓ tablespoons balsamic glaze
  • 3 tablespoons tomato purée
  • 2 teaspoons light brown sugar
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon fine sea salt
  • Freshly cracked black pepper
  • 3 medium carrots (cut into ¾-inch rounds)
  • 3 medium parsnips (peeled and cut into ¾-inch pieces)
  • 1 large turnip (peeled and cut into ¾-inch dice)
  • Chopped fresh parsley (for garnish)

Instructions

  1. Brown the Beef : Pat the beef cubes dry with paper towels and season generously with salt and pepper. In the Dutch oven, warm the olive oil and butter over medium-high heat. Once the butter foams, add the beef in a single layer, working in two batches if necessary to avoid crowding the pot. Sear until a deep brown crust forms on all sides, about 5-7 minutes per batch. Use tongs to transfer the seared beef to a plate and set it aside.
  2. Sauté the Aromatics : Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until they soften and turn translucent, about 6-8 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Deglaze and Build the Foundation : Pour the dark ale into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Let the ale bubble and reduce by about half, which should take 3-4 minutes. Whisk in the beef stock, balsamic glaze, tomato purée, brown sugar, and smoked paprika until smooth.
  4. Begin the Simmer : Return the seared beef and any accumulated juices to the pot. The liquid should almost cover the meat. Bring the mixture to a low simmer, then reduce the heat to maintain a very gentle heat. Cover the pot tightly.
  5. Slow Cook for Tenderness : Let the stew cook on low for 2 hours. The goal is to keep the liquid barely bubbling. This slow, gentle cooking is key to making the beef exceptionally tender.
  6. Add the Vegetables : Uncover the pot and add the prepared carrots, parsnips, and turnip. Stir everything to combine, ensuring the vegetables are submerged in the broth. If the liquid level seems low, add an extra splash of beef stock.
  7. Final Simmer : Replace the lid and continue to cook until the vegetables are fork-tender and the beef is falling apart, about another 60-75 minutes. Taste and adjust seasoning with more salt and pepper if needed. For a naturally thicker gravy, you can remove the lid for the final 15-20 minutes of cooking to allow the sauce to reduce.
  8. Garnish and Serve : Ladle the hot stew into bowls. Sprinkle generously with fresh, chopped parsley just before serving for a burst of color and freshness.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and often taste even better the next day. Reheat gently on the stovetop.
  • Make-Ahead: This stew is an excellent make-ahead meal. You can prepare it completely, let it cool, and refrigerate. It also freezes beautifully for up to 3 months.
  • Ingredient Swaps: Feel free to use sweet potatoes or rutabaga in place of parsnips or turnip. For a non-alcoholic version, replace the dark ale with an equal amount of beef stock and add 1 tablespoon red wine vinegar for acidity.

Nutrition Facts (per serving): Calories 298 kcal | Protein 18 g | Total Fat 16 g (Saturated Fat: 6 g) | Total Carbs 14 g (Fiber: 3 g, Sugars: 6 g) | Sodium 245 mg | Cholesterol 60 mg | Potassium 590 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 20 minutes
  • Cook Time: 3 hours 50 minutes
  • Category: Main Course
  • Cuisine: Rustic European

Nutrition

  • Calories: 298

Find it online: https://foodtrackergirl.com/2025/06/20/the-ultimate-hearty-beef-stew-with-root-vegetables/