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.
I cherish making this stew on chilly evenings when the whole family gathers around the table savoring every bite.
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:
- 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:
- Cook tomato paste 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 (optional):
- 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 the bread:
- 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 brings my family together especially during the colder months where the warm aroma fills our home and creates lasting memories.
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 always check ingredient labels for potential allergens.
Nutritional Information
Calories 565 Total Fat 15 g Carbohydrates 62 g Protein 38 g per serving
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This recipe is sure to become a comforting favorite in your home.
Recipe FAQ
- → What cut of beef works best for this stew?
Beef chuck is ideal due to its marbling, which becomes tender and flavorful after slow cooking.
- → Can I substitute the root vegetables in the stew?
Yes, sweet potatoes or turnips can replace parsnips for a different but complementary flavor profile.
- → How is the crusty bread prepared alongside the stew?
The dough rises for a few hours before baking in a hot Dutch oven, producing a golden, crisp crust and soft crumb.
- → Is it possible to thicken the stew if desired?
A cornstarch slurry can be stirred in near the end of cooking to achieve a richer, thicker consistency.
- → What herbs enhance the stew’s flavor?
Dried thyme, rosemary, and bay leaves provide a fragrant, earthy aroma that elevates the dish’s taste.
- → Can I make this dish vegetarian?
Yes, by substituting beef with portobello mushrooms and using vegetable broth, you can create a satisfying vegetarian version.