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hearty beef stew
Main Dishes

Hearty Beef Stew with Winter Veggies

This classic stick-to-your-ribs Hearty Beef Stew is loaded with tender beef and hearty winter veggies. Carrots, potatoes, parsnips, and turnips add tons of flavor and make this beef stew extra filling and comforting.
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Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 50 minutes
Makes: 6 servings

Ingredients

Beef Stew

  • 3 lbs beef chuck roast, cut into 2" cubes
  • 2 tablespoons neutral oil, like canola
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 leeks, white and light green parts only, sliced and rinsed
  • 4 garlic cloves, thinly sliced
  • 1 tablespoon Better than Bouillon Beef paste
  • 1 tablespoon tomato paste
  • 1 tablespoon dijon mustard
  • 3 tablespoons all-purpose flour
  • 2 cups bold red wine
  • 2 1/2 cups beef stock
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 fresh bay leaves
  • 1 lb baby gold potatoes, halved
  • 3 carrots, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1 turnip, peeled and chopped
  • kosher salt
  • fresh cracked pepper

Horseradish Sauce

  • 8 oz creme fraiche or sour cream
  • 1 tablespoon prepared horseradish
  • 2 teaspoons dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 lemon, juiced

Instructions

  • Preheat an oven to 350 F.
  • Sear the beef. Heat the oil in a dutch oven over medium-high heat. Pat the cubes of beef dry and season liberally with salt and pepper. Once the oil is hot, add the cubes of beef in a single layer and sear the beef on all sides until browned. You may need to do this in batches. Remove the beef from the pan and transfer to a plate.
  • Make the herb bundle. Use kitchen twine to tie the rosemary and thyme sprigs together and set aside.
  • Saute veggies. Reduce the heat to medium low and add the butter. Once the butter is melted, add the onions and leeks and stir to coat in the fat. Cook for 3-4 minutes, stirring occasionally, until the veggies are soft. Stir in the garlic and cook for another minute.
  • Build the braising liquid. Stir in the tomato paste, dijon, and the beef bouillon paste until the veggies are well coated. Sprinkle in the flour and cook for another 2-3 minutes stirring often. Pour in the wine, stir well, and bring to simmer. Scrape up any browned bits from the bottom of the pot. Stir in the beef broth and then add the bay leaves and herb bundle.
  • Braise. Add the beef back to the pot and any juices that accumulated on the plate. Cover and transfer to the oven for 2 hours.
  • Make the horseradish sauce. In a small bowl, whisk together all the ingredients until smooth and season to taste with salt and pepper. Refrigerate until ready to serve.
  • Add the veggies. Remove the beef from the oven and stir in the potatoes, carrots, parsnip, and turnip. Cover and return to the oven for another hour or so, until the beef is very tender. Remove from the oven and let the beef stew rest for 30 minutes covered.
  • Serve. Season the stew to taste and add any additional salt or pepper as needed. Serve warm topped with the horseradish cream sauce.

Nutrition

Calories: 708kcalCarbohydrates: 36gProtein: 49gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 2gCholesterol: 167mgSodium: 557mgPotassium: 1743mgFiber: 6gSugar: 8gVitamin A: 5812IUVitamin C: 33mgCalcium: 121mgIron: 8mg