Pin This 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 recipe reminds me of chilly evenings spent with family gathered around the table savoring warm food and good company.
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. 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 cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 3 4 minutes. Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir well. 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. If a thicker stew is desired, stir in cornstarch slurry and simmer for 5 minutes until thickened. Taste and adjust seasoning.
- Bake the bread:
- 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. Turn dough onto floured surface. Shape into a round loaf. Place on parchment paper, cover loosely, and let rest 20 30 minutes. 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. Let bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve with warm bread.
Pin This Making this stew always brings back warm family memories of sharing stories over a hearty meal.
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)
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Enjoy this rich and comforting stew with freshly baked bread for a truly memorable meal.
Recipe FAQs
- → What cut of beef works best for the stew?
Beef chuck is ideal due to its marbling and tenderness after slow cooking, resulting in moist and flavorful bites.
- → How can I thicken the stew if needed?
Mix cornstarch with cold water to create a slurry, then stir it into the simmering stew and cook until thickened.
- → What bread flour is recommended for the homemade bread?
Use bread flour with higher protein content for better gluten development, which helps create a chewy, crusty loaf.
- → Can I prepare the bread dough in advance?
Yes, the dough can be mixed and refrigerated overnight; just bring it to room temperature and let it rise before baking.
- → Are there vegetarian alternatives suggested?
Replace beef with portobello mushrooms and use vegetable broth for a flavorful vegetarian option.
- → What wine pairs well with this hearty dish?
Robust red wines like Cabernet Sauvignon complement the stew's rich and savory flavors.