This comforting Beef Stew with Root Vegetables brings tender, slow-braised beef together with earthy carrots, parsnips, and mushrooms in a rich, wine-infused sauce.
Packed with lean protein and fiber-rich vegetables, it’s a wholesome, nutrient-dense meal that supports balanced eating.
Low in saturated fat yet deeply satisfying, this hearty stew is ideal for cozy family dinners or make-ahead meal prep on cooler days.
Beef Stew with Root Vegetables
Equipment
- 1 large mixing bowl
- 1 large resealable plastic bag
- 1 large strainer
- 1 Dutch oven or oven-safe copper pan
- 1 Wooden spoon (for stirring)
- 1 Measuring cup set
- 1 Sharp Chef’s Knife
- 1 cutting board
Ingredients
For the Marinade:
- 6 sprigs fresh rosemary
- 6 whole cloves
- 5 bay leaves
- 1 large onion cut into 8 chunks
- 3 garlic cloves crushed
- ¼ teaspoon fennel seeds
- 1 teaspoon honey
- 1 teaspoon coarse salt
- 5 whole black peppercorns
- 4 cups dry red wine
- 2 ½ pounds beef stew meat cut into chunks
For the Stew:
- 1 tablespoon extra virgin olive oil
- 1 medium onion finely chopped
- 3 parsnips peeled and chopped
- 1 large carrot peeled and chopped
- ¾ cup mushrooms chopped
- 4 garlic cloves minced
- 1 cup reserved marinade liquid
- 1 sprig fresh rosemary minced
- 1 teaspoon dried thyme
- Pinch of ground cinnamon
- 1 tablespoon ketchup
- 1 teaspoon low-sodium soy sauce
- 1 ½ cups low-sodium beef broth
- Mashed potatoes for serving (optional)
Instructions
- Prepare the Flavorful Marinade: Begin by building the base of flavor that will deeply season your beef. In a large mixing bowl, combine the fresh rosemary sprigs, whole cloves, bay leaves, onion pieces, crushed garlic, fennel seeds, honey, coarse salt, black peppercorns, and red wine. Stir gently to dissolve the honey and evenly distribute the aromatics throughout the liquid. The red wine will serve as the tenderizing and flavor-carrying medium, while the herbs and spices infuse a fragrant, earthy undertone that defines the stew’s complexity.
- Marinate the Beef for Deep Flavor: Pat the beef stew meat dry with paper towels to remove any excess surface moisture—this ensures a better sear later. Place the beef into a large resealable plastic bag or a shallow glass container. Carefully pour the prepared marinade over the beef, ensuring all pieces are fully submerged. Seal the bag tightly and gently massage or rotate it so every cube of meat is evenly coated in the marinade. Transfer to the refrigerator and let the beef soak for at least 6 hours, or ideally overnight. The long marination time allows the acidity of the wine to tenderize the beef while the aromatics penetrate the fibers, resulting in succulent, deeply flavored meat once cooked.
- Strain and Separate the Marinade: When ready to cook, remove the beef from the refrigerator and allow it to sit at room temperature for about 15–20 minutes to take the chill off. Set a large strainer over a clean bowl and pour the contents of the marinade bag into it. This will separate the beef from the marinade liquid. Reserve the liquid—it will become a crucial component of the cooking broth later. Using your fingers or a spoon, gently remove any large bits of vegetables, herbs, or spices clinging to the meat. Set the beef aside in a clean bowl, ready for browning.
- Preheat and Prepare the Cooking Vessel: Preheat your oven to 300°F (150°C), using the convection setting if available. Meanwhile, place a large Dutch oven or oven-safe copper pan on the stovetop over medium heat. Add the olive oil and let it heat until it shimmers, signaling it’s ready for sautéing. This vessel will go straight from stovetop to oven, making it ideal for a true one-pot braise.
- Sauté the Aromatics and Vegetables: Once the oil is hot, add the chopped onion to the pan. Stir occasionally and let it cook for about 3–4 minutes, until it becomes translucent and slightly golden at the edges. Next, add the chopped parsnips, carrot, mushrooms, and minced garlic. Stir well to coat the vegetables with the oil and onion mixture. Continue cooking for another 4–5 minutes, allowing the vegetables to release their natural sweetness and develop a light caramelization, which will enhance the stew’s overall flavor depth.
- Brown the Marinated Beef: Add the drained beef pieces to the pot with the sautéed vegetables. Stir thoroughly to mix everything together. Lightly season with a pinch of salt at this stage. Cook the beef for 5–10 minutes, stirring occasionally, until the meat is evenly browned on all sides. Browning is a critical step—it creates a flavorful crust through the Maillard reaction, locking in juices and giving the final stew its rich, savory taste. Be patient and avoid overcrowding the pan; if necessary, brown the beef in two batches to ensure even searing.
- Deglaze and Build the Sauce Base: Once the beef is browned, pour 1 cup of the reserved marinade liquid into the pot to deglaze. Use a wooden spoon to scrape up the flavorful browned bits (fond) stuck to the bottom of the pan—these are packed with umami goodness and will enrich the sauce beautifully. Add the minced rosemary, dried thyme, and a small pinch of ground cinnamon for subtle warmth. Stir in the ketchup for gentle sweetness and depth, followed by soy sauce to introduce a balanced savory note. Pour in the beef broth, then mix well so that all ingredients are thoroughly combined and the liquid begins to simmer.
- Braise the Stew Slowly to Perfection: Once the mixture reaches a gentle simmer, cover the Dutch oven or pan tightly with its lid. Transfer the pot to the preheated oven and let it braise for 3 hours. During this time, the beef will slowly tenderize, the vegetables will soften, and the sauce will thicken naturally into a silky, aromatic gravy. About halfway through the cooking time, you may gently stir the stew once to ensure even cooking, but otherwise, allow it to cook undisturbed—the magic of braising happens with patience and consistent low heat.
- Check Doneness and Adjust Seasoning: After 3 hours, carefully remove the pot from the oven (use oven mitts—it will be very hot). Uncover and check the stew the beef should be fork-tender, and the sauce should have a deep, glossy consistency. Taste and adjust seasoning with additional salt or a splash more broth if needed to balance the flavors. If you prefer a thicker texture, you can simmer the stew uncovered on the stovetop for 10–15 minutes until it reaches your desired consistency.
- Serve and Enjoy the Comfort: To serve, ladle generous portions of the beef stew into warm bowls. Spoon some creamy mashed potatoes alongside, or serve it with crusty bread to soak up the rich, wine-infused sauce. Garnish with a sprig of rosemary or a sprinkle of chopped parsley for a fresh finish. Every spoonful delivers melt-in-your-mouth beef, tender root vegetables, and a hearty sauce—a perfect comfort meal for cool evenings or family gatherings.
Notes
- Braising slowly in liquid at low heat ensures the beef becomes tender and flavorful.
- Browning the meat first develops a rich, savory crust that enhances the stew’s depth.
- Reserve the marinade liquid to add extra complexity and umami to the sauce.
- Vegetables can be varied: parsnips, carrots, mushrooms, turnips, celery root, or sweet potatoes work well.
- Preparing the marinade and beef the night before saves time and allows flavors to fully develop.
- Low-sodium broth and careful seasoning help control salt levels while keeping the stew flavorful.
- This recipe is ideal for meal prep—leftovers taste even better the next day.
Chef’s Secrets: Techniques For Best Results
To achieve the perfect stew, never skip the browning step searing each beef piece until golden locks in juices and creates a flavorful crust.
When adding herbs and spices, consider fresh rosemary and thyme for their aromatic intensity, but dried variants are fine if fresh isn’t available.
Deglazing with a portion of the marinade lifts the fond from the bottom of the pan, enhancing the richness of the sauce.
Finally, patience is key—low, slow braising yields melt-in-your-mouth beef, tender vegetables, and a sauce that naturally thickens without extra thickeners.
Serving Suggestions: Perfect Pairings Ideas
This beef stew shines as a hearty main course on its own, but pairing it with creamy mashed potatoes or buttery polenta creates a classic comfort combination.
Rustic bread or a crusty baguette works wonderfully to soak up the sauce.
For a lighter contrast, serve with a simple green salad dressed with lemon and olive oil.
You can also drizzle a bit of good-quality extra virgin olive oil over the stew just before serving, which adds a subtle richness and elevates the presentation.
Storage Tips: Keep Stew Fresh Longer
Leftovers store exceptionally well and often taste even better the next day as the flavors meld.
Cool the stew completely before transferring to airtight containers.
Refrigerated, it will keep for 3–4 days, and can be gently reheated on the stovetop over low heat to preserve tenderness.
For longer storage, freeze in portions for up to 3 months—thaw overnight in the refrigerator before reheating.
Avoid microwaving straight from frozen, as this can make the beef tough and unevenly heated; slow reheating ensures the sauce remains silky and the meat tender.
Frequently Asked Questions
1. Can I use different cuts of beef?
Yes! While stew beef works best, chuck roast, short ribs, or brisket can also be used. Choose cuts with some marbling for the most tender, flavorful results.
2. Is it necessary to marinate the beef?
Marinating adds extra depth of flavor and helps tenderize the meat, but it’s optional. If short on time, you can skip marination and proceed directly to browning the beef.
3. Can I make this stew on the stovetop only?
Absolutely. After browning the meat and vegetables, reduce the heat to very low, cover, and simmer for 3–3.5 hours, stirring occasionally to prevent sticking.
Oven braising is optional but provides even heat and hands-off cooking.
4. How can I thicken the stew naturally?
Allowing the stew to simmer slowly uncovered for the last 15–20 minutes helps the sauce reduce and thicken naturally.
Adding a small grated potato or blending some cooked vegetables into the sauce also works as a natural thickener.
5. Can I adjust the vegetables or make it lower-carb?
Yes. You can swap or reduce starchy vegetables and use more mushrooms, celery, or zucchini to lower the carbohydrate content while maintaining flavor and bulk.
The recipe is flexible for both taste preferences and dietary needs.
