Introduction

Hearty Beef Root Vegetable Stew is the ultimate comfort dish that brings warmth and satisfaction to the table. This delightful recipe combines tender chuck roast with a diverse medley of root vegetables simmered in a rich, flavorful broth enhanced by red wine, fresh herbs, and a touch of tomato paste and Dijon mustard. It’s perfect for cozy dinners with family or friends, filling your home with enticing aromas that invite everyone to gather around the table.

Why You’ll Love This Hearty Beef Root Vegetable

This Hearty Beef Root Vegetable dish is not only delicious but also incredibly nutritious and wholesome. Here are six compelling reasons why you’ll adore it:

Rich flavors from slow-cooked ingredients create a comforting beef root vegetable dish.
It’s a one-pot meal, making cleanup a breeze—ideal for busy weeknights.
Using root vegetables adds a nutritious component to this hearty beef stew with root vegetables.
It’s versatile; enjoy it hot or store it for later, making it perfect for meal prep.

The recipe can be adapted for stovetop, Instant Pot, or slow cooker methods, ensuring flexibility.
It’s a great way to incorporate a variety of vegetables, making it a wholesome beef root vegetable option.

Ingredients for Hearty Beef Root Vegetable

Gather these items:

2 pounds chuck roast, trimmed of fat and cut into 1″ pieces
Coarse ground Kosher salt, to taste

Freshly cracked black pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
1 medium shallot, diced
3 cloves garlic, minced (about 2 teaspoons)
3 tablespoons tomato paste
2 teaspoons Dijon mustard
1 cup red wine (Cabernet Sauvignon, Chianti, or another robust wine recommended)
1 bunch fresh thyme (about 6 sprigs)
1 sprig fresh rosemary

2 tablespoons Worcestershire sauce (Lea and Perrins brand for gluten-free)
1 tablespoon brown sugar
4-7 cups Kitchen Basics Unsalted Beef Stock, divided (1 cup reserved for thickening)
2 tablespoons cornstarch
3 cups ½” diced butternut squash (about 1 pound)
2 cups ½” diced turnip (about 2 medium turnips)
1 cup ¼” diced carrot (about 2 medium carrots)

How to Make Hearty Beef Root Vegetable Step-by-Step

Step 1: Allow beef pieces to sit at room temperature for 15 minutes while cutting the vegetables. Pat the beef dry with a paper towel to remove moisture, then season liberally with kosher salt and freshly cracked black pepper.
Step 2: Heat a heavy-bottomed soup pot or Dutch oven over medium-high heat. When a drop of water sizzles, add butter and olive oil. Brown the beef pieces in two batches for about 4 minutes per batch until caramelized. Transfer beef to a plate and set aside.
Step 3: Measure out 1 cup of beef stock and place it in the fridge to chill; this will be used later for thickening the stew.

Step 4: Reduce heat to medium-low. Add diced shallots and sauté until soft and translucent, about 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and Dijon mustard, cooking for about 1 minute. Pour in the red wine, scraping the bottom of the pot to lift browned bits.
Step 5: Return the browned beef along with any accumulated juices to the pot. Add thyme and rosemary sprigs, 6 cups beef stock, Worcestershire sauce, and brown sugar. Bring to a boil over medium-high heat, then reduce to a simmer and partially cover. Cook until meat is fork-tender, approximately 1 hour 15 minutes.

Step 6: Stir in butternut squash, turnips, carrots, and more stock if necessary to cover the vegetables. Simmer for an additional 45 minutes until vegetables are tender.
Step 7: Whisk 2 tablespoons cornstarch into the chilled reserved 1 cup beef stock until smooth. Increase heat to bring stew to a low boil, then whisk in the cornstarch mixture. Boil for 2 minutes until thickened. Remove thyme and rosemary sprigs, then season to taste with additional salt and pepper. Serve hot.
Step 8: On ‘Sauté’ mode, heat olive oil and butter in the Instant Pot. Brown the beef for 4-5 minutes. Add shallots, garlic, tomato paste, Dijon mustard, red wine, 3 cups beef stock, Worcestershire sauce, brown sugar, root vegetables, and herbs. Seal the lid and cook on high manual pressure for 40 minutes, followed by a 10-minute natural pressure release.

Step 9: Place 1 cup reserved beef stock in the fridge to chill while stew cooks. After pressure releases, preheat oven to 450°F. Transfer hot stew carefully into a large baking dish, cast iron pot, or braiser. Whisk cornstarch into chilled stock and stir into stew. Bake uncovered for 15 minutes to thicken and brown the top. Remove carefully and serve hot.
Step 10: After browning beef as described earlier, transfer beef to slow cooker. Add shallots, garlic, tomato paste, Dijon mustard, red wine, 6 cups beef stock, Worcestershire sauce, brown sugar, and herbs. Cook on low for 7-8 hours.
Step 11: About one hour before serving, increase the slow cooker heat to high and add root vegetables. Cook an additional hour until vegetables are tender.

Step 12: Whisk cornstarch into chilled reserved stock. Stir into stew during the last 10 minutes of cooking and allow to thicken before serving. Serve hot.

Hearty Beef Root Vegetable Stew: 6 Comforting Ways - Hearty Beef Root Vegetable - main visual representation

Pro Tips for the Perfect Hearty Beef Root Vegetable

Keep these in mind:

Use a good quality red wine to enhance the flavor of the stew.
Let the stew cool completely before storing it for later; it can be refrigerated for up to 3 days.

For a gluten-free option, ensure your Worcestershire sauce is gluten-free.
Don’t skip browning the beef; it adds rich flavor to the stew.

Best Ways to Serve Hearty Beef Root Vegetable

This flavorful beef root vegetable recipe pairs perfectly with crusty bread or over a bed of creamy mashed potatoes. You can also serve it with a simple green salad for a balanced meal. This hearty beef and root veggie stew is sure to impress!

How to Store and Reheat Hearty Beef Root Vegetable

To store leftovers, let the stew cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, gently warm over low heat on the stove or in the microwave until heated through.

Frequently Asked Questions About Hearty Beef Root Vegetable

What is a hearty beef root vegetable dish?

A hearty beef root vegetable dish is a rich stew that combines beef with various root vegetables, creating a filling and nutritious meal. This comforting beef root vegetable dish is perfect for chilly evenings.

Can I make Hearty Beef Root Vegetable ahead of time?

Yes, you can prepare this dish ahead of time! In fact, the flavors develop even more if it sits in the fridge overnight. Just reheat before serving.

How do I avoid common mistakes with Hearty Beef Root Vegetable?

To avoid mistakes, ensure that you properly brown the beef for rich flavor, and don’t rush the simmering process. This allows the flavors to meld beautifully.

Variations of Hearty Beef Root Vegetable You Can Try

There are many variations you can try with this recipe. Consider adding sweet potatoes for a touch of sweetness or parsnips for an additional depth of flavor. You can also make it a traditional beef root vegetable casserole by baking it topped with a layer of mashed potatoes. For a different twist, try using venison or lamb instead of beef for a robust flavor. This recipe is adaptable to various diets, making it a wholesome beef root vegetable option for everyone!

Hearty Beef Root Vegetable Stew: 6 Comforting Ways - Hearty Beef Root Vegetable - additional detail

For more information about cooking techniques, check out this about me page for tips and insights. You can also read our privacy policy for more details on how we handle your data. If you have questions, feel free to contact us.

For more on the health benefits of root vegetables, visit Healthline for a comprehensive guide.

Lastly, if you’re interested in understanding the nutritional aspects of beef, you can refer to NCBI for scientific insights.