Classic Beef Stew with Root Vegetables
Ruth M. Moran
A classic slow-braised beef stew featuring tender chunks of beef cooked with rutabaga, carrots, shallots, and onions in a savory broth enriched with herbs, Dijon mustard, and Worcestershire sauce. This hearty, comforting dish is perfect for family meals or batch cooking and serves beautifully with crusty bread or mashed potatoes.
Prep Time 30 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Main Dish
Cuisine American
- 2 pounds beef stew meat cut into bite-sized pieces
- ⅓ cup all-purpose flour
- 1 teaspoon fine sea salt plus more to taste
- 1 teaspoon freshly ground black pepper plus more to taste
- 3 tablespoons olive oil divided
- 3 teaspoons salted butter divided
- 3 cups beef broth separated
- ⅓ cup red wine or beer optional, for added depth
- 6 French shallots peeled and halved
- 2 small onions peeled and quartered
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- ½ teaspoon dried rosemary crushed
- 2 garlic cloves minced
- 1 pound rutabaga peeled and cut into 1-inch cubes
- 3 medium carrots peeled and sliced into rounds
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Browning is Key: Taking your time to brown the beef thoroughly in batches builds essential flavor—avoid overcrowding the pan to ensure even caramelization.
- Deglazing Choices: While red wine adds depth, you can skip it and use beef broth, beer, or even a robust apple cider for different flavor profiles.
- Butter Finish: For an extra touch of richness, stir in 2 tablespoons of butter once the stew is out of the oven. This adds silkiness and depth to the sauce.
- Vegetable Variations: Root veggies like parsnips or turnips can be swapped in for rutabaga or carrots to customize texture and taste.
- Make Ahead: This stew tastes even better the next day, making it perfect for meal prep or cozy leftovers.