Slow-Simmered Beef and Vegetable Stew with Carrot and Parsnip

A deeply flavorful stew where tender beef and root vegetables simmer for hours in a rich broth, creating a comforting meal perfect for chilly evenings.

Cuisine: American

Category: Soups

Prep: 20 minutes. Cook: 120 minutes.

Serves 6.

Ingredients

• 1.5 lbs beef chuck roast
• 3 medium carrots
• 2 medium parsnip
• 1 large onion
• 2 stalks celery
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp all-purpose flour

Instructions

1. Step 1: Pat 1.5 lbs beef chuck roast dry, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat and sear beef for 4 minutes per side until browned, then remove and set aside.
2. Step 2: Dice 1 large onion, 3 medium carrots, and 2 medium parsnips into 1/2-inch pieces. Finely chop 2 stalks celery and mince 2 cloves garlic.
3. Step 3: Add vegetables and 2 tbsp tomato paste to the pot, cooking for 3 minutes until fragrant. Stir in 1 tsp dried thyme and 2 bay leaves.
4. Step 4: Return beef to the pot, add 4 cups beef broth, and bring to a gentle simmer. Cover and reduce heat to low; simmer for 2 hours until beef is fork-tender.
5. Step 5: Remove beef and vegetables, then strain broth into a bowl, reserving 2 cups. Discard bay leaves. Return broth to pot, add 1 tbsp all-purpose flour, and whisk until thickened for 3 minutes.
6. Step 6: Return beef and vegetables to the pot, simmer for 10 minutes to meld flavors, then adjust salt and pepper to taste.