Hearty Braised Beef Stew with Root Vegetables
This Hearty Braised Beef Stew is a delightful fusion of tender beef, root vegetables, and aromatic spices simmered to perfection in a savory broth enhanced with a touch of beer. Ideal for cozy dinners, this recipe emphasizes simplicity with a depth of flavor achieved through slow, careful cooking. Each bite is a comforting blend of beef, earthy vegetables, and a hint of maltiness from the beer. The stew is perfect for family gatherings or as a make-ahead meal for the week. Adjust the liquid content as you go along to ensure a beautifully thick stew consistency.
8
Servings
275
Calories
20
Ingredients
Ingredients
olive oil
3 tablespoons
butter
1 tablespoon
beef stew meat
2 lbs (cubed into 2-inch pieces, excess fat trimmed)
kosher salt
1/2 teaspoon (for seasoning beef)
fresh ground black pepper
to taste (for seasoning beef)
garlic cloves
3 (minced)
medium onion
1 (diced)
beer
12 ounces (I used Heineken)
beef broth
4 cups (more as needed, I used 2 cups)
Worcestershire sauce
1 tablespoon
tomato paste
2-3 tablespoons
sugar
1/2 teaspoon
paprika
1/2 teaspoon
carrots
2 (peeled, roughly sliced)
parsnips
2 (peeled, roughly sliced)
small turnip
1 (peeled, roughly sliced, optional)
baking potatoes
3 medium (peeled, quartered)
mushrooms
4-8 ounces (fresh, I used baby portobellos)
all-purpose flour
2 tablespoons (optional, I used Wondra)
minced fresh parsley
for garnish
Instructions
1
Trim any excess fat from the beef and cut it into 2-inch cubes. This ensures even cooking and a better texture.
2
In a heavy-bottomed Dutch oven, heat olive oil and butter over medium-high heat until the butter has melted and the oil is shimmering.
3
Season the beef chunks with kosher salt and fresh ground black pepper. Add the seasoned beef to the hot pan in batches, browning each side for about 5-7 minutes. Remove and set aside.
4
Reduce heat to medium. Add minced garlic and diced onion to the pot. Sauté until the onion is translucent and the garlic is fragrant, approximately 3 minutes.
5
Pour in the beer and half of the beef broth (2 cups). Stir in Worcestershire sauce, tomato paste, sugar, and paprika, blending well.
6
Return the browned beef to the pot. Cover with a lid and simmer on low heat for 1 1/2 to 2 hours, or until the meat is tender. Frequently check the liquid levels, adding more broth if necessary to maintain a good simmer.
7
About 30-45 minutes before the beef is done, add in carrots, parsnips, potatoes, and turnip. Cover and continue simmering until the vegetables are tender and the liquid has reduced, around 30 minutes.
8
If you find the stew too liquidy, remove a cup of the cooking liquid and whisk in the flour or Wondra until smooth. Stir this mixture back into the pot. Cook for an additional 10 minutes to thicken.
9
Test the beef for tenderness. If it isn’t meltingly soft, continue to simmer until desired tenderness is achieved.
10
Garnish with minced fresh parsley before serving for a fresh burst of flavor.
Nutrition Information
16g
Fat
9g
Carbs
20g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Braised Beef Stew with Root Vegetables?
It is a savory, slow-cooked stew featuring tender beef cubes, root vegetables like carrots and parsnips, and a rich broth enhanced with beer.
What cut of beef is recommended for this recipe?
The recipe calls for 2 pounds of beef stew meat, which should be trimmed of excess fat and cut into 2-inch cubes.
What size should the beef chunks be?
For even cooking and the best texture, the beef should be cut into 2-inch cubes.
Why should I brown the beef in batches?
Browning the beef in batches ensures that the pan stays hot enough to sear the meat properly rather than steaming it.
How long does it take to brown the beef?
Each side of the beef chunks should be browned for approximately 5-7 minutes.
What type of beer should I use?
The recipe author suggests using Heineken, but any similar beer can be used to add a hint of maltiness.
Can I substitute the beer in the stew?
Yes, if you prefer not to use beer, you can substitute it with additional beef broth.
What root vegetables are included in this stew?
This recipe features carrots, parsnips, a small turnip, and baking potatoes.
Is the turnip mandatory for this recipe?
No, the turnip is listed as an optional ingredient according to the recipe details.
How much beef broth is needed?
The recipe lists 4 cups of beef broth, noting that 2 cups were used initially with more added as needed.
How long does the beef need to simmer?
The beef should simmer on low heat for 1 1/2 to 2 hours until it becomes tender.
When should I add the vegetables to the pot?
Add the carrots, parsnips, potatoes, and turnip about 30-45 minutes before the beef is expected to be finished.
How can I thicken the stew if it is too liquidy?
You can whisk 2 tablespoons of all-purpose flour or Wondra into a cup of the cooking liquid and then stir it back into the pot.
What is Wondra and can I use it here?
Wondra is a quick-dissolving flour that is excellent for thickening sauces and stews without creating lumps.
What kind of potatoes work best?
The recipe suggests using 3 medium baking potatoes that have been peeled and quartered.
What type of mushrooms should I use?
The recipe recommends 4-8 ounces of fresh mushrooms, specifically baby portobellos for their flavor.
How many servings does this recipe provide?
This hearty beef stew recipe makes approximately 8 servings.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
How much protein is in one serving?
There are 20 grams of protein per serving of this beef stew.
What is the fat content per serving?
Each serving contains 16 grams of fat.
Are there many carbohydrates in this stew?
There are 9 grams of carbohydrates per serving.
Why is sugar added to the stew?
A small amount of sugar (1/2 teaspoon) is used to balance the savory and acidic flavors of the broth.
What is the purpose of the tomato paste?
Tomato paste helps thicken the base and adds a deep, umami richness to the stew.
How do I know when the beef is done?
The beef is ready when it is 'meltingly soft' and easily breaks apart with a fork.
Can I make this stew in advance?
Yes, this stew is an excellent make-ahead meal as the flavors often deepen after sitting in the refrigerator.
What garnish should I use for serving?
Freshly minced parsley is recommended as a garnish to provide a fresh burst of flavor.
Do I need to peel the root vegetables?
Yes, the recipe specifies that the carrots, parsnips, turnip, and potatoes should be peeled.
What equipment do I need?
A heavy-bottomed Dutch oven is ideal for this recipe to ensure even heat distribution during the long simmer.
Is this recipe considered a one-pot meal?
Yes, it is classified as a one-pot meal, making it convenient for both cooking and cleanup.
What spices are used for seasoning?
The stew is seasoned with kosher salt, fresh ground black pepper, paprika, and Worcestershire sauce.