Low-Simmered Beef and Root Vegetable Stew

Name: Low-Simmered Beef and Root Vegetable Stew
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb, cut into 1-inch cubes stew beef; 2 tbsp olive oil; 2 medium, peeled and diced carrot; 2 medium, peeled and diced parsnip; 1 medium, diced onion; 2 cloves, minced garlic; 1/2 cup red wine; 4 cups beef broth; 1 bay leaf; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper

A hearty stew where beef and vegetables meld together over hours of gentle simmering for deep, rich flavor.

Cuisine: American

Category: Beef

Prep: 20 minutes. Cook: 80 minutes.

Serves 6.

Ingredients

1 lb, cut into 1-inch cubes stew beef
2 tbsp olive oil
2 medium, peeled and diced carrot
2 medium, peeled and diced parsnip
1 medium, diced onion
2 cloves, minced garlic
1/2 cup red wine
4 cups beef broth
1 bay leaf
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 1 lb stew beef cubes with 1/2 tsp salt and 1/4 tsp black pepper, then brown for 4 minutes, turning occasionally.
Step 2: Add 2 diced medium carrots, 2 diced medium parsnips, 1 diced medium onion, and 2 minced garlic cloves to the pot. Cook for 3 minutes until vegetables soften slightly.
Step 3: Pour in 1/2 cup red wine and simmer for 2 minutes to deglaze the pot, then add 4 cups beef broth, 1 bay leaf, and 1 tsp dried thyme. Bring to a low simmer, reduce heat to low, cover, and cook for 1 hour and 10 minutes until beef is fork-tender.