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 become a family favorite on chilly evenings, reminding us of warm gatherings and slow-cooked comfort.
Ingredients
- For the 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)
- For the 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:
- While the bread rises, 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 wine:
- Add tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 3–4 minutes.
- Combine ingredients:
- Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir well.
- Simmer:
- 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 stew (optional):
- If a thicker stew is desired, stir in cornstarch slurry and simmer for 5 minutes until thickened. Taste and adjust seasoning.
- Preheat oven:
- 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 This stew always brings the family together, sparking stories and laughter around the dinner table.
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
Nutritional Information
Calories: 565, Total Fat: 15 g, Carbohydrates: 62 g, Protein: 38 g per serving
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This earthy beef stew with crusty homemade bread is the perfect meal to savor slowly and enjoy fully.
Your Questions Answered
- → What cuts of beef work best for this stew?
Beef chuck is preferred due to its marbling, which breaks down during slow cooking to become tender and flavorful.
- → How can I achieve a thick stew consistency?
Use a cornstarch slurry added near the end of cooking, stirring and simmering briefly to thicken the liquid without altering taste.
- → What is the best way to get a crusty bread exterior?
Bake the dough inside a preheated heavy pot with a lid, allowing steam to create a crisp crust while keeping the interior soft.
- → Can I substitute vegetables in the stew?
Yes, root vegetables like sweet potatoes or turnips can replace parsnips for slight flavor variations.
- → How long should the bread dough rise before baking?
Allow the dough to rise at room temperature for 2 to 3 hours until it has doubled in size for optimal texture.
- → Is red wine essential for the stew’s flavor?
Red wine enhances depth and richness but can be omitted or replaced with additional broth for a milder taste.