Save to Pinterest 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 stew has been a family favorite for years, evoking warm memories of cozy dinners and long conversations.
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 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 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 stew:
- 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 to Pinterest This recipe always brings the family together, creating memorable evenings filled with laughter and warmth around the table.
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) and yeast. Stew contains no common allergens but check Worcestershire sauce for anchovies (fish). Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 565, Total Fat 15 g, Carbohydrates 62 g, Protein 38 g
Save to Pinterest This stew and bread combo is perfect for chilly evenings & always hits the spot.
Recipe FAQs
- → What cut of beef works best for this stew?
Beef chuck with a good ratio of meat to fat is ideal as it becomes tender while simmering slowly.
- → How can I thicken the stew if needed?
Mix cornstarch with cold water and stir into the stew; simmer for a few minutes until thickened.
- → Can I substitute the root vegetables?
Yes, sweet potatoes or turnips can replace parsnips for a slightly different flavor profile.
- → What is the best way to achieve crusty bread?
Bake the dough inside a preheated Dutch oven with the lid on, then remove the lid later for a golden crust.
- → How can I add depth to the stew's flavor?
A splash of balsamic vinegar or using red wine during cooking enhances richness and complexity.
- → Is there a vegetarian alternative?
Replace beef with hearty portobello mushrooms and use vegetable broth for a rich vegetarian option.