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Hearty Vegetable Beef Stew

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A deeply comforting, one-pot beef stew packed with root vegetables and simmered to rich, hearty perfection. This easy recipe is perfect for cozy family dinners or meal prep and is naturally gluten-free and dairy-free.

Ingredients

Scale
  • 2 lbs beef stew meat (chuck roast, cut into 1-inch cubes)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 large carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 large parsnip, peeled and chopped (optional, or substitute extra carrots)
  • 3 medium russet potatoes, peeled and cubed
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 6 cups beef broth (preferably low-sodium)
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • 2 bay leaves
  • 1 cup frozen peas
  • Fresh parsley, for garnish (optional)

Instructions

  1. Pat the beef dry with paper towels and season all over with salt and pepper. Chop onions, carrots, celery, parsnip, and potatoes into 1-inch pieces. Mince the garlic.
  2. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add beef in a single layer (work in batches if needed). Sear for 2-3 minutes per side until browned. Remove browned beef to a plate and repeat with remaining oil and beef.
  3. Add onions, carrots, celery, and parsnip to the pot. Sauté, stirring occasionally, until veggies begin to soften and onions are translucent, about 5 minutes. Stir in minced garlic and cook another 30 seconds.
  4. Stir in tomato paste and cook for 1-2 minutes. Add diced tomatoes (with juices), beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Scrape up any browned bits from the bottom of the pot.
  5. Return browned beef (and any juices) to the pot. Bring to a gentle simmer, reduce heat to low, and cover. Cook for 45 minutes.
  6. Add potatoes. Continue simmering, partially covered, for another 20-30 minutes or until beef is fork-tender and potatoes are soft but not falling apart. Stir occasionally and add more broth or water if needed.
  7. Remove bay leaves. For a thicker stew, mash a few potato chunks in the pot. Stir in frozen peas and cook 2-3 minutes until heated through. Taste and adjust seasoning with more salt and pepper if needed.
  8. Ladle into warm bowls, garnish with fresh parsley if desired, and serve.

Notes

For best flavor, brown the beef in batches and don’t rush the simmering process. Cut vegetables into even pieces for uniform cooking. If stew is too thick after chilling, add a splash of broth when reheating. Leftovers taste even better the next day and freeze well for up to 3 months.

Nutrition

Keywords: beef stew, vegetable beef stew, one pot meal, comfort food, gluten-free, hearty stew, easy dinner, meal prep, root vegetables, family dinner

Find it online: https://chrisfeasts.com/hearty-vegetable-beef-stew-recipe-easy-one-pot-comfort-meal/