Russian Root Vegetable Beef Stew

Name: Russian Root Vegetable Beef Stew
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 6 servings
Cuisine: Russian
Ingredients: 1.5 lbs beef chuck; 2 tbsp vegetable oil; 1 large onion; 2 carrots; 2 parsnips; 2 potatoes; 3 cups beef broth; 1/4 cup tomato paste; 2 sprigs fresh thyme; 2 bay leaves

A hearty stew simmered with tender beef and seasonal root vegetables in a rich broth, perfect for cold weather.

Cuisine: Russian

Category: One Pot

Prep: 25 minutes. Cook: 100 minutes.

Serves 6.

Ingredients

1.5 lbs beef chuck
2 tbsp vegetable oil
1 large onion
2 carrots
2 parsnips
2 potatoes
3 cups beef broth
1/4 cup tomato paste
2 sprigs fresh thyme
2 bay leaves

Instructions

Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck cubes and brown on all sides for 8-10 minutes, then remove and set aside.
Step 2: Add 1 large diced onion to the pot and cook for 3 minutes until softened. Add 2 diced carrots, 2 diced parsnips, and 2 diced potatoes, and cook for 5 minutes, stirring occasionally.
Step 3: Return the browned beef to the pot. Add 3 cups beef broth, 1/4 cup tomato paste, 2 sprigs fresh thyme, and 2 bay leaves. Bring to a simmer, then cover and reduce heat to low.
Step 4: Simmer for 1.5 to 2 hours until the beef is tender, stirring occasionally and adding a splash of water if needed.
Step 5: Remove thyme sprigs and bay leaves. Season with salt and pepper to taste. Serve hot.