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.
I first served this hearty stew to my family on a chilly autumn evening and it quickly became our favorite comfort dish.
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:
- 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.
- Cook 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):
- 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 my family together around the table for a warm and satisfying meal.
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
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 a special Sunday dinner or any cozy night in.
Recipe FAQs
- → How can I thicken the stew if desired?
Stir a mixture of cornstarch and cold water into the simmering stew and cook for 5 more minutes until it thickens to your liking.
- → What cuts of beef work best for this dish?
Beef chuck, cut into cubes, is ideal as it becomes tender and flavorful when slow-cooked.
- → Can I substitute the root vegetables?
Yes, sweet potatoes or turnips can replace parsnips to add a different twist while maintaining earthiness.
- → How is the crusty bread baked for best results?
The dough is baked inside a preheated Dutch oven, covered initially to create steam, then uncovered to develop a golden crust.
- → Is there a vegetarian alternative to this dish?
Substitute beef with portobello mushrooms and use vegetable broth to maintain depth and richness without meat.
- → What herbs complement the stew's flavor profile?
Dried thyme, rosemary, and smoked paprika add aromatic earthiness and warmth, balancing the robust beef and vegetables.