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.
This stew quickly became a family favorite during chilly months, bringing everyone together with its warmth and taste.
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 stew 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 Worcestershire sauce:
- Simmer uncovered for another 45 minutes or until beef and vegetables are tender.
- Thicken stew if desired:
- 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 bread 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 Preparing this stew often sparks cherished family conversations and warm memories around our dinner table.
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
Calories 565, Total Fat 15 g, Carbohydrates 62 g, Protein 38 g per serving.
Save This stew with crusty bread delivers comfort and satisfaction in every bite.
Recipe FAQs
- → What cut of beef is best for this stew?
Beef chuck is preferred due to its balance of fat and connective tissue, which breaks down during slow cooking and yields tender, flavorful meat.
- → How do I achieve a crisp crust on the homemade bread?
Baking the bread in a preheated Dutch oven traps steam, helping develop a crisp exterior while keeping the interior soft and chewy.
- → Can I thicken the stew if desired?
Yes, stir in a cornstarch slurry towards the end of cooking to gently thicken the stew without altering its rich flavor.
- → What vegetables enhance the stew’s flavor?
Root vegetables like carrots, parsnips, and Yukon Gold potatoes provide natural sweetness and texture, complementing the beef and mushrooms beautifully.
- → How long should the bread dough rise before baking?
Allow the dough to rise for 2–3 hours at room temperature, until it doubles in size, ensuring a light and airy loaf.