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.
This stew reminds me of cozy family dinners where everyone gathers around the table for warmth and good conversation.
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 (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 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 to Pinterest This recipe always brings our family together for a memorable meal full of warmth and comfort.
Notes
Substitute sweet potatoes or turnips for parsnips to add a different flavor profile. Adding a splash of balsamic vinegar can deepen the stew's taste. Pair this meal with a robust red wine like Cabernet Sauvignon for an enhanced dining experience.
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: 565 calories, 15 g total fat, 62 g carbohydrates, 38 g protein
Save to Pinterest 
This dish is sure to become a staple in your home for cozy nights and special gatherings.
Recipe Q&A
- → What cut of beef works best for this dish?
Beef chuck is ideal due to its marbling, which breaks down during slow cooking, resulting in tender, flavorful meat.
- → Can I substitute vegetables in the stew?
Yes, sweet potatoes or turnips can replace parsnips for a slightly different taste and texture.
- → How do I achieve a crusty bread loaf?
Preheating the Dutch oven and baking the dough inside a covered pot traps steam, helping form a crisp, golden crust.
- → Is the stew thickened naturally or with additives?
The stew thickens through slow simmering, but a cornstarch slurry can be added near the end for extra thickness if desired.
- → What herbs enhance the stew’s flavor?
Dried thyme, rosemary, and bay leaves add aromatic depth and complement the beef and vegetables well.
- → Can this meal be paired with wine?
Robust red wines like Cabernet Sauvignon complement the stew’s rich, savory flavors beautifully.