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Cozy Beef Stew with Root Vegetables: Easy One-Pot Meal

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A hearty, comforting beef stew with tender root vegetables, slow-simmered to perfection. This one-pot meal is perfect for cozy nights and is packed with rich, savory flavor.

Ingredients

Scale
  • 2 lbs (900g) beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons (30ml) olive oil, divided
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons (16g) all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons (32g) tomato paste
  • 1 cup (240ml) dry red wine (e.g., Cabernet or Merlot)
  • 4 cups (960ml) low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon (2g) dried thyme
  • 1 teaspoon (2g) dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 3 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 large parsnips, peeled and cut into 1-inch chunks (about 2 cups)
  • 1 lb (450g) Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 2 celery stalks, cut into 1-inch pieces (about 1 cup)
  • 1 cup (150g) frozen peas

Instructions

  1. Prep the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper on all sides. Let sit at room temperature for about 15 minutes while you prep the vegetables.
  2. Sear the Beef: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer. Sear for 3-4 minutes per side until deeply browned. Transfer seared beef to a plate and set aside.
  3. Sauté the Aromatics: Reduce heat to medium. Add remaining 1 tablespoon of olive oil. Add diced onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.
  4. Build the Base: Sprinkle flour over the onions and garlic, stirring constantly for about 1 minute. Add tomato paste and stir for another minute until it darkens slightly.
  5. Deglaze the Pot: Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release browned bits. Let simmer for 2 minutes, reducing slightly.
  6. Return the Beef and Add Broth: Add seared beef back to the pot along with any accumulated juices. Pour in beef broth, add bay leaves, thyme, and rosemary. Bring to a gentle boil, then reduce heat to low, cover, and let simmer.
  7. Simmer the Stew: Let the stew simmer gently for 1.5 hours until the beef is tender and can be easily pierced with a fork.
  8. Add the Root Vegetables: After 1.5 hours, add carrots, parsnips, potatoes, and celery to the pot. Stir, cover, and continue simmering for another 40-45 minutes until vegetables are tender.
  9. Finish and Serve: Remove bay leaves and discard. Stir in frozen peas and let heat through for about 2 minutes. Taste and adjust seasoning with salt and pepper. Serve hot.

Notes

For best results, don’t skip the searing step—it builds deep flavor. Pat the meat dry before searing to ensure a good crust. The stew is even better the next day as flavors meld. To make gluten-free, use a gluten-free flour blend or cornstarch slurry. For a dairy-free version, the recipe is already dairy-free as written.

Nutrition

Keywords: beef stew, root vegetables, one-pot meal, comfort food, cozy dinner, winter recipe, hearty stew

Find it online: https://oracooks.com/cozy-beef-stew-with-root-vegetables-easy-one-pot-meal/