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Beef Stew with Root Vegetables

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 4 cups beef broth
  • 2 cups peeled and cubed turnips
  • 2 cups peeled and cubed parsnips
  • 3 large carrots peeled and cut into chunks
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste

Method
 

  1. Season beef cubes with salt and pepper, then toss with flour until evenly coated.
  2. Heat oil in a large Dutch oven over medium-high heat and brown beef in batches, about 3-4 minutes per side, then set aside.
  3. Add onions and garlic to the pot and sauté for 3 minutes until softened, then stir in tomato paste and cook for 1 minute.
  4. Return beef to pot and add beef broth, bay leaves, and thyme, bringing to a boil.
  5. Reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
  6. Add turnips, parsnips, and carrots, then continue simmering uncovered for 30-40 minutes until vegetables are tender.
  7. Remove bay leaves, adjust seasoning if needed, and serve hot.