Hearty Beef Stew with Root Vegetables 

This classic stew recipe combines rich, slow-cooked beef with earthy root vegetables for a comforting, flavorful meal.





Ingredients:

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup red wine (optional, or substitute with additional broth)
  • 2 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 potatoes, cubed
  • 1 turnip, cubed
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • Fresh parsley for garnish

Instructions:

  1. Heat olive oil in a large pot over medium-high heat. Season the beef with salt and pepper, then sear until browned on all sides. Remove beef and set aside.
  2. In the same pot, add onions and garlic and sauté until soft.
  3. Add the beef back to the pot, along with broth, wine, tomato paste, thyme, rosemary, and bay leaves. Bring to a simmer, cover, and cook on low for 1.5 hours.
  4. Add the carrots, parsnips, potatoes, and turnip. Cook for another 30 minutes or until vegetables are tender.
  5. Garnish with parsley before serving. Serve warm with crusty bread.