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.
I have always loved making this stew when the weather turns cold. The rich flavors and fresh bread bring warmth and comfort to my family gatherings.
Ingredients
- For the Beef Stew: 2 lbs (900 g) beef chuck, cut into 1½-inch cubes, 2 tbsp olive oil, 1 large yellow onion diced, 3 cloves garlic minced, 3 medium carrots peeled and cut into 1-inch chunks, 2 parsnips peeled and cut into 1-inch 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 1-inch 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 2–3 hours or until doubled in size.
- Make the stew:
- Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown them in batches about 2–3 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 3–4 minutes.
- Combine stew ingredients:
- Return beef to the pot. 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 sauce:
- 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:
- About 45 minutes before serving, preheat oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with lid inside to heat for 30 minutes.
- Shape bread dough:
- Turn dough onto floured surface. Shape into a round loaf. Place on parchment paper, cover loosely, and let rest 20–30 minutes.
- Bake bread:
- Carefully remove hot pot from oven. Lift dough with parchment paper and place inside. Cover and bake 30 minutes. Remove lid and bake another 10–15 minutes until golden and crusty.
- Serve:
- Let bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve with warm bread.
Pin it This stew has always brought my family together especially during chilly evenings. Sharing it with fresh homemade bread creates a memorable dining experience.
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) and yeast. Stew contains no common allergens but check Worcestershire sauce for anchovies (fish). Always check ingredient labels for potential allergens.
Nutritional Information
Calories: 565, Total Fat: 15 g, Carbohydrates: 62 g, Protein: 38 g per serving
Pin it This stew and bread combo is sure to impress your guests and warm your soul.
Frequently Asked Questions
- → What cut of beef works best for this stew?
Beef chuck cut into cubes is ideal as it becomes tender and flavorful after slow simmering.
- → How can I make the stew thicker?
Stir in a cornstarch slurry (cornstarch mixed with cold water) during the last few minutes of cooking to thicken the stew.
- → What vegetables add the best flavor to the stew?
Root vegetables like carrots, parsnips, and Yukon Gold potatoes add earthiness and sweetness, balanced by mushrooms and aromatic herbs.
- → How is the crusty bread prepared?
The bread dough rises at room temperature before baking inside a preheated Dutch oven, creating a crispy, golden crust.
- → Can I substitute the beef with other proteins?
For a vegetarian option, use portobello mushrooms and vegetable broth instead of beef and beef broth.