Flavorful Root Vegetable Beef Stew
A rich, slow-braised beef stew with carrots, parsnips, and mushrooms, infused with aromatic herbs and a flavorful red wine sauce. Perfect served with mashed potatoes or crusty bread for a wholesome, protein-packed meal.
Equipment
- 1 Large Bowl
- 1 Sealable plastic bag
- 1 Strainer
- 1 Dutch oven or oven-proof copper pan (6–8 qt)
- Measuring spoons and cups
- Knife and cutting board
Ingredients
For the Marinade:
- 6 sprigs rosemary
- 6 whole cloves
- 5 bay leaves
- 1 medium onion cut into 8 pieces
- 3 garlic cloves crushed
- ¼ tsp fennel seeds
- 1 tsp honey
- ½ tsp coarse salt
- 5 black peppercorns
- 4 cups red wine
- 2 ½ lbs beef stew meat
For the Stew:
- 1 tbsp extra-virgin olive oil
- 1 onion chopped
- 3 parsnips peeled and chopped
- 1 carrot peeled and chopped
- ¾ cup mushrooms chopped
- 4 garlic cloves minced
- 1 cup reserved marinade liquid
- 1 sprig rosemary minced
- 1 tsp dried thyme
- Pinch of cinnamon
- 1 tbsp ketchup
- 1 tsp low-sodium soy sauce
- 1 ½ cups low-sodium beef broth
- Mashed potatoes for serving (optional)
Instructions
- Preparing the Aromatic Marinade: In a large mixing bowl, combine all the marinade ingredients: rosemary sprigs, whole cloves, bay leaves, roughly chopped onion, crushed garlic cloves, fennel seeds, honey, coarse salt, black peppercorns, and red wine. Whisk gently to mix the flavors. The combination of herbs and spices will infuse the beef with deep, aromatic notes while tenderizing it over time.
- Marinating the Beef for Maximum Flavor: Pat the stew beef dry with a paper towel to remove excess moisture. Place the beef into a large sealable plastic bag. Carefully pour the prepared marinade over the beef, ensuring all pieces are submerged and evenly coated. Seal the bag securely, then gently massage the marinade into the meat. Refrigerate for a minimum of six hours or overnight for optimal flavor penetration and tenderness.
- Straining the Marinated Ingredients: Once marinated, set a strainer over a large bowl. Pour the beef and marinade mixture into the strainer, allowing the liquid to collect in the bowl beneath. Remove the beef, shaking off excess marinade, and set aside in a separate bowl. This reserved liquid will later become the flavorful base of the stew. Scrape off any large herb or vegetable pieces from the marinade and discard or reserve for added flavor if desired.
- Sautéing the Aromatic Vegetables: In a Dutch oven or oven-proof copper pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3–5 minutes, stirring occasionally, until it softens and becomes slightly translucent. Next, add the chopped parsnips, carrot, mushrooms, and minced garlic. Cook for another 3–5 minutes, stirring occasionally, until the vegetables begin to soften and release their natural sweetness.
- Browning the Beef: Add the reserved marinated beef to the sautéed vegetables. Stir gently to combine. Sprinkle with a pinch of salt to taste. Cook the beef for 5–10 minutes, stirring occasionally, allowing all sides of the meat to brown evenly. Browning creates a rich, deep flavor base for the stew and enhances the final taste of the sauce.
- Combining the Stew Ingredients: Pour the reserved marinade liquid over the beef and vegetables in the pan. Add the minced rosemary, dried thyme, pinch of cinnamon, ketchup, soy sauce, and beef broth. Stir well to ensure all ingredients are evenly combined. This mixture will form a robust, aromatic sauce that envelops the tender beef and vegetables as they cook.
- Preparing for Oven Braising: Preheat your oven to 300°F (150°C). Cover the Dutch oven or copper pan tightly with its lid to trap steam. This creates a moist cooking environment that slowly tenderizes the beef and infuses the vegetables with flavor during the braising process.
- Slow-Braising the Beef Stew: Place the covered pan in the preheated oven and allow the stew to cook undisturbed for 3 hours. During this time, the low, slow heat will break down connective tissues in the beef, resulting in tender, fall-apart meat. Check occasionally to ensure the stew is gently simmering, but avoid removing the lid frequently, as this can release steam and reduce moisture.
- Final Flavor Adjustments: After the 3-hour braising period, carefully remove the stew from the oven. Taste the sauce and adjust seasoning if needed, adding salt or a small pinch of pepper to enhance the flavors. The sauce should be rich, slightly thickened, and deeply aromatic from the combination of herbs, wine, and vegetables.
- Serving the Stew: Ladle the hot beef stew into individual bowls. Serve alongside creamy mashed potatoes, crusty bread, or your favorite side dish to soak up the delicious sauce. Garnish with a sprig of fresh rosemary or a sprinkle of chopped parsley for a touch of color and extra fragrance. Enjoy immediately for the most comforting, protein-rich, fiber-packed meal.
Notes
- This beef stew is ideal for using tougher cuts like chuck or brisket, as slow braising makes the meat fall-apart tender.
- Marinating the beef overnight in red wine and herbs enhances flavor and ensures deep, rich aroma in the finished stew.
- Feel free to adjust the root vegetables—turnips, rutabaga, or sweet potatoes can add subtle sweetness and variety.
- Cooking in a Dutch oven or oven-proof copper pan ensures even heat distribution and easy cleanup.
- The stew tastes even better the next day, making it perfect for meal prep or leftovers.
