Name: Hearty Beef Stew with Parsnips
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: American cuisine
Ingredients: 2 lb beef chuck (cut into 1-inch cubes); 2 tbsp olive oil; 1 pcs yellow onion (large, chopped); 4 pcs carrots (peeled and cut into 1-inch pieces); 4 pcs parsnips (peeled and cut into 1-inch pieces); 2 pcs celery stalks (chopped); 4 pcs garlic (cloves, minced); 0.25 cup all-purpose flour; 4 cup beef broth; 1 cup red wine ((optional)); 2 tbsp tomato paste; 4 pcs fresh thyme sprigs; 1 pcs bay leaf; 1 tsp salt (or to taste); 0.5 tsp black pepper (or to taste); 0.25 cup fresh parsley (chopped, for garnish)

A rich, flavorful beef stew, brimming with tender chunks of meat and parsnips, is served steaming hot in a rustic ceramic bowl, garnished with fresh parsley.

This deeply flavorful beef stew is a celebration of slow-cooked goodness, featuring tender chunks of beef, hearty root vegetables like carrots and parsnips, and a rich, savory broth infused with herbs. Perfect for a chilly evening, it transforms simple ingredients into a soul-soothing meal that warms you from the inside out. The secret lies in the slow simmering, allowing the flavors to meld and the meat to become incredibly tender. This dish is a classic for a reason, offering a delightful balance of savory, sweet, and earthy notes. It’s a forgiving recipe that builds robust flavor, making it an ideal choice for cooks looking to master a comforting, time-honored dish that will be a guaranteed crowd-pleaser. The parsnips specifically add a subtle sweetness that complements the richness of the beef beautifully, making this a quintessential comfort food classic.

Preparation time: 30 min
Cooking time: 3 hrs
Total time: 3 hrs 30 min
Servings: 6

Instructions

Preparation

1Pat the beef chuck dry with paper towels and season generously with salt and pepper.
2In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.

Cooking the Stew

1Add the chopped onion, carrots, parsnips, and celery to the same pot. Sauté for 5-7 minutes until the vegetables begin to soften.
2Stir in the minced garlic and cook for another minute until fragrant.
3Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
4If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 2-3 minutes.
5Stir in the tomato paste, then gradually add the beef broth, stirring constantly to prevent lumps.
6Return the browned beef to the pot. Add the fresh thyme sprigs and bay leaf. Bring the mixture to a simmer.
7Reduce the heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the beef is incredibly tender. Alternatively, transfer to a preheated oven at 325°F (160°C) and cook for the same duration.
8Remove the thyme sprigs and bay leaf before serving. Taste and adjust seasoning with salt and pepper if necessary.

Serving

1Ladle the hearty beef stew into bowls. Garnish with fresh chopped parsley.
2Serve hot with crusty bread, mashed potatoes, or egg noodles for a complete comfort food experience.

Instructions

Preparation

1Pat the beef chuck dry with paper towels and season generously with salt and pepper.
2In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove browned beef and set aside.

Cooking the Stew

1Add the chopped onion, carrots, parsnips, and celery to the same pot. Sauté for 5-7 minutes until the vegetables begin to soften.
2Stir in the minced garlic and cook for another minute until fragrant.
3Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste, creating a roux.
4If using, pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook until the wine has mostly evaporated, about 2-3 minutes.
5Stir in the tomato paste, then gradually add the beef broth, stirring constantly to prevent lumps.
6Return the browned beef to the pot. Add the fresh thyme sprigs and bay leaf. Bring the mixture to a simmer.
7Reduce the heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the beef is incredibly tender. Alternatively, transfer to a preheated oven at 325°F (160°C) and cook for the same duration.
8Remove the thyme sprigs and bay leaf before serving. Taste and adjust seasoning with salt and pepper if necessary.

Serving

1Ladle the hearty beef stew into bowls. Garnish with fresh chopped parsley.
2Serve hot with crusty bread, mashed potatoes, or egg noodles for a complete comfort food experience.

Nutrition Information

Calories: 651 kcal
Protein: 45 g
Fat: 36 g
Carbs: 38 g

Nutrient	Per serving
Calories	651 kcal
Protein	45 g
Fat	36 g
Carbs	38 g

Tips

For richer flavor, sear your beef in batches to avoid overcrowding the pot, which can steam the meat instead of browning it.
The stew can be made a day ahead; flavors intensify overnight, making it even more delicious upon reheating. Slow and low is key for tender beef.
Don't skimp on fresh herbs; a sprinkle of fresh parsley or thyme at the end adds vibrancy and elevates the dish's aroma.