This Classic Beef Stew with Root Vegetables is a comforting, hearty dish that brings deep, rich flavors to the table, making it perfect for family dinners or meal prep.
The slow braising method tenderizes the beef, creating melt-in-your-mouth textures while infusing the dish with savory goodness.
Classic Beef Stew with Root Vegetables
Equipment
- 1 large Dutch oven (3.5 qt)
- 1 Tongs
- 1 Rubber spatula
- 1 Cutting Board
- Measuring Spoons Set
Ingredients
- 2 pounds beef stew meat cut into chunks
- 1/3 cup all-purpose flour
- 1 teaspoon fine sea salt plus more to taste
- Freshly ground black pepper to taste
- 3 tablespoons olive oil divided
- 3 teaspoons salted butter divided
- 3 cups beef broth divided
- 1/3 cup red wine or beer optional, for deglazing
- 6 French shallots peeled and halved
- 2 small onions peeled and quartered
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 1/2 teaspoon dried rosemary crushed
- 2 garlic cloves minced
- 1 pound rutabaga peeled and diced into 1-inch cubes
- 3 medium carrots peeled and sliced into rounds
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Instructions
- Prepare the Oven and Ingredients: Preheat your oven to a low temperature of 275°F (135°C). Position the oven rack in the lower third to accommodate your cooking pot comfortably. Have all your vegetables peeled, chopped, and ready to go.
- Season and Coat the Beef: Pat the beef pieces dry using paper towels to remove excess moisture. In a shallow dish, combine the flour with 1 teaspoon of salt and a generous amount of freshly ground black pepper. Toss the beef chunks in the seasoned flour until each piece is evenly coated.
- Brown the First Batch of Beef: Heat 1 tablespoon olive oil and 1 teaspoon butter over medium heat in a heavy-bottomed Dutch oven or braiser with a tight-fitting lid. When the butter starts to foam and sizzle, add half of the coated beef in a single layer without crowding. Brown the meat on all sides, turning carefully with tongs until a rich crust forms. Transfer browned beef to a clean bowl.
- Deglaze and Add Flavor: Pour approximately 1/2 cup of beef broth into the hot pot. Using a rubber spatula, scrape the browned bits stuck to the bottom — these add deep flavor to the stew. Pour this flavorful liquid over the browned beef in the bowl.
- Brown Remaining Beef and Deglaze: Repeat the browning process with the remaining beef using the remaining 1 tablespoon olive oil and 1 teaspoon butter. After browning, deglaze the pot with the red wine or beer if using. Scrape the bottom again to lift all browned bits. Transfer the second batch of beef to the bowl with the first.
- Sauté Vegetables and Herbs: Add the shallots and onions to the pot and sauté in the remaining fat over medium heat for about 2 minutes until they start to soften. Sprinkle in the thyme, rosemary, and minced garlic, stirring to release their aromas. Then add the diced rutabaga and carrot slices. Cook everything together for 3 to 4 minutes until the edges of the vegetables begin to soften.
- Create the Stew Base: Sprinkle about 2 tablespoons of the seasoned flour over the vegetables. Stir well to coat and cook for an additional minute to remove the raw flour taste. Slowly pour in the remaining beef broth while stirring to combine and scrape any stuck-on bits from the pot’s bottom.
- Combine and Braise: Return the browned beef and all accumulated juices back into the pot. Stir in the Dijon mustard and Worcestershire sauce. Ensure the liquid just covers the meat and vegetables. Place the lid securely on the pot and transfer it to the preheated oven.
- Slow Cook for Tenderness: Allow the stew to cook undisturbed for 3 hours to tenderize the beef and meld the flavors beautifully.
- Final Cooking Stage: Remove the lid and continue cooking the stew uncovered for another hour to thicken the broth and concentrate the flavors.
- Rest and Season: Take the stew out of the oven and let it rest for about 15 minutes. The stew will thicken as it cools. Taste and adjust salt and pepper as needed before serving.
Notes
- Browning is Key: Don’t rush the browning process. Ensuring a good crust on the beef is essential for developing the stew’s rich flavor profile. Work in batches to avoid overcrowding the pan.
- Optional Alcohol: Using red wine, beer, or a strong cider for deglazing adds an extra layer of complexity, but plain beef broth works just fine if you prefer to omit alcohol.
- Butter Boost: For an indulgent touch, swirl in a tablespoon or two of butter after cooking to enrich the stew’s texture and flavor.
- Serving Suggestions: This stew pairs wonderfully with crusty bread or creamy mashed potatoes to soak up the savory sauce.
- Storage Tips: Leftovers taste even better the next day. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutritionally, this stew is a powerhouse—high in protein from the beef to support muscle health, and rich in fiber thanks to the rutabaga and carrots, which aid digestion and provide sustained energy.
The recipe uses healthy fats from olive oil and butter in moderation, balancing flavor with heart-friendly benefits.
Its naturally gluten-free and dairy-free options make it accessible for various dietary needs.
Plus, the low-carb root vegetables keep it lighter than traditional starchy stews.
This recipe is a fantastic everyday option because it’s largely hands-off after initial prep, allowing the oven to do the work, freeing up your time while delivering a satisfying, nutrient-dense meal.
Must-Have Tools for Perfect Results
Dutch Oven
Ideal for slow braising, this heavy, lidded pot evenly distributes heat to tenderize beef and meld flavors, making it essential for hearty stews and versatile enough for soups, roasts, and casseroles.
Tongs
Perfect for safely turning and browning meat without piercing, preserving juices and ensuring a flavorful crust. A kitchen staple that provides precise control for grilling, sautéing, and serving.
Rubber Spatula
Essential for scraping browned bits off the pot’s bottom during deglazing, which unlocks deep flavor. Its flexibility also makes it perfect for stirring and folding ingredients gently.
Cutting Board
A durable, spacious surface to prep root vegetables and meat safely. Investing in a quality cutting board enhances kitchen efficiency and hygiene.
Measuring Spoons
Accurate seasoning and ingredient additions are vital in slow-cooked dishes; measuring spoons ensure your herbs, spices, and sauces are perfectly balanced every time.
Chef’s Secrets to Deep Flavor
Achieving a rich, flavorful beef stew starts with the browning process. Take your time to brown the beef in batches, avoiding overcrowding the pan, which ensures a beautiful crust and locks in juices.
Don’t skip deglazing the pot after browning; scraping up those browned bits adds layers of complexity to your stew’s base.
Using a combination of olive oil and butter balances flavor and browning temperature. Slow braising at a low oven temperature is key—it tenderizes the meat gently, letting the flavors meld without drying out the beef.
For an extra touch of richness, stir in a tablespoon or two of butter just before serving to give the stew a velvety finish.
Finally, don’t rush the resting time after cooking; it allows the stew to thicken naturally and develop a more cohesive taste.
Serving Suggestions for Cozy Meals
This classic beef stew pairs perfectly with crusty artisan bread, which helps soak up the luscious gravy.
For a heartier meal, creamy mashed potatoes or buttery polenta create an ideal base to serve the stew over.
Steamed green beans or roasted Brussels sprouts add a bright contrast and a fresh vegetable note. For a festive dinner, accompany with a simple mixed greens salad dressed with a tangy vinaigrette to balance the richness of the stew.
This dish also works wonderfully as a make-ahead meal; serve leftovers reheated the next day for an even more intense flavor.
Whether you’re serving family or guests, these pairings turn this stew into a satisfying, well-rounded meal.
Storage Tips for Freshness
To keep your beef stew tasting fresh, allow it to cool completely before transferring it to airtight containers.
Refrigerate within two hours of cooking and consume within 3 to 4 days for optimal flavor and safety.
For longer storage, freeze the stew in portion-sized containers; it will keep well for up to 3 months.
When reheating, thaw overnight in the fridge and warm gently on the stovetop to maintain tenderness.
Avoid reheating multiple times to preserve quality. If the stew thickens too much upon refrigeration, stir in a splash of beef broth or water while reheating to restore the desired consistency.
Proper storage ensures you have delicious, ready-made meals on hand anytime.
Frequently Asked Questions About Beef Stew
1. Can I use other cuts of beef for this stew?
Yes! Chuck roast or brisket are excellent alternatives as they become tender with slow cooking, similar to stew meat.
2. Is it necessary to brown the meat?
Browning is highly recommended as it adds a depth of flavor and a rich color to the stew, but if you’re short on time, you can skip this step at the expense of some flavor complexity.
3. Can I make this stew in a slow cooker or Instant Pot?
Absolutely! Brown the meat on the stovetop first, then transfer everything to a slow cooker for 6-8 hours on low, or use the Instant Pot’s meat/stew setting for a quicker option.
4. What can I substitute for rutabaga?
Turnips, parsnips, or even potatoes work well as substitutes, offering similar textures and sweetness.
5. How can I make this stew gluten-free?
Simply swap the all-purpose flour for a gluten-free flour blend or cornstarch for coating the meat and thickening the stew.
