Save A hearty, rustic beef stew simmered with root vegetables, mushrooms, and herbs, served alongside a golden crusty homemade bread—perfect for a comforting cozy dinner.
This stew has been a family favorite for years offering warmth and rich flavor during cold evenings.
Ingredients
- For the Beef Stew: 2 lbs (900 g) beef chuck cut into 1½inch cubes, 2 tbsp olive oil, 1 large yellow onion diced, 3 cloves garlic minced, 3 medium carrots peeled and cut into 1inch chunks, 2 parsnips peeled and cut into 1inch chunks, 2 celery stalks sliced, 8 oz (225 g) cremini or button mushrooms quartered, 2 tbsp tomato paste, 1 cup (240 ml) dry red wine, 4 cups (1 L) beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp dried rosemary, 2 tsp smoked paprika, 1½ tsp kosher salt (plus more to taste), ½ tsp black pepper, 2 medium Yukon Gold potatoes cut into 1inch pieces, 1 tbsp Worcestershire sauce, 1 tbsp cornstarch mixed with 2 tbsp cold water optional for thickening, ¼ cup fresh parsley chopped for garnish
- For the Crusty Homemade Bread: 3½ cups (440 g) bread flour (plus extra for dusting), 2 tsp kosher salt, 1 tsp instant yeast, 1½ cups (360 ml) warm water (about 110°F/43°C)
Instructions
- Prepare the bread dough:
- In a large bowl mix bread flour salt and yeast. Add warm water and stir just until a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 23 hours or until doubled in size.
- Make the stew:
- Heat olive oil in a large Dutch oven over mediumhigh heat. Pat beef cubes dry and brown them in batches about 23 minutes per side. Set browned beef aside.
- Sauté vegetables:
- In the same pot add onion and sauté for 3 minutes until softened. Stir in garlic carrots parsnips celery and mushrooms. Sauté for another 5 minutes.
- Add tomato paste and wine:
- Cook tomato paste for 1 minute. Pour in red wine scraping up browned bits. Simmer for 34 minutes.
- Return beef and add seasonings:
- Add beef broth bay leaves thyme rosemary smoked paprika salt and pepper. Stir well.
- Simmer stew:
- Bring to a simmer cover and cook on low heat for 1½ hours stirring occasionally.
- Add potatoes and Worcestershire sauce:
- Simmer uncovered for another 45 minutes or until beef and vegetables are tender.
- Thicken stew if desired:
- Stir in cornstarch slurry and simmer for 5 minutes until thickened. Taste and adjust seasoning.
- Preheat oven and heat pot:
- About 45 minutes before serving preheat oven to 450°F (230°C). Place a Dutch oven or heavy ovensafe pot with lid inside to heat for 30 minutes.
- Shape the bread loaf:
- Turn dough onto floured surface. Shape into a round loaf. Place on parchment paper cover loosely and let rest 2030 minutes.
- Bake the bread:
- Remove hot pot from oven. Lift dough with parchment paper and place inside. Cover and bake 30 minutes. Remove lid and bake another 1015 minutes until golden and crusty.
- Serve:
- Let bread cool slightly before slicing. Ladle stew into bowls garnish with parsley and serve with warm bread.
Save My family loves gathering around this stew especially on chilly nights creating warm memories.
Notes
Substitute sweet potatoes or turnips for parsnips for a twist. Add a splash of balsamic vinegar for extra depth. Pair with a robust red wine like Cabernet Sauvignon. For a vegetarian version substitute beef with portobello mushrooms and use vegetable broth.
Required Tools
Large Dutch oven or heavy soup pot, sharp knife, cutting board, mixing bowls, wooden spoon, measuring cups and spoons, parchment paper, oven mitts
Allergen Information
Contains gluten (bread flour) contains yeast. Stew contains no common allergens but check Worcestershire sauce for anchovies (fish). Always check ingredient labels for potential allergens.
Save 
This stew and bread combo makes for an unforgettable meal that will warm you inside and out.
Recipe FAQs
- → What cut of beef is best for slow-cooked stews?
Beef chuck is ideal for slow cooking due to its marbling and connective tissue, which break down and become tender during long simmering.
- → How can I thicken the stew without flour?
Alternatives include reducing the liquid by simmering longer, mashing some potatoes into the stew, or adding pureed vegetables for natural thickness.
- → What herbs complement beef stew flavors?
Thyme, rosemary, and bay leaves add fragrant, earthy notes that enhance the savory profile of the stew.
- → How do I achieve a crusty crust on homemade bread?
Baking the bread in a preheated Dutch oven traps steam, creating a moist environment that helps form a golden, crisp crust.
- → Can I substitute wine in the stew?
Yes, use additional beef broth or a splash of balsamic vinegar to maintain acidity and depth if avoiding alcohol.