Pin it 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 dish has become a family favorite on chilly evenings, warming us up with its rich flavors and tender beef.
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.
- 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 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.
Pin it This recipe brings back cherished family moments gathered around the table enjoying the hearty stew and fresh bread.
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.
Pin it This stew and bread duo is a comforting classic that never fails to impress and warm the soul.
Recipe FAQ
- → How can I ensure the beef stays tender?
Brown the beef cubes before simmering to lock in juices, then cook slowly on low heat to break down collagen, producing tender results.
- → What is the best way to thicken the stew?
Stir in a cornstarch slurry near the end of cooking and simmer for several minutes until the stew reaches desired thickness.
- → Can I substitute vegetables in the stew?
Yes, root vegetables like sweet potatoes or turnips work well as alternatives to parsnips, maintaining hearty textures and flavors.
- → How is the crusty bread baked to get its golden texture?
The dough is baked inside a preheated Dutch oven, which traps steam for a crunchy crust and tender crumb.
- → What wine pairs best with this dish?
A robust red wine like Cabernet Sauvignon complements the stew's earthy and savory notes beautifully.
- → Is it possible to make a vegetarian version?
Replace beef with portobello mushrooms and use vegetable broth to maintain hearty richness without meat.