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.
This is a dish I frequently prepare for family gatherings and it always brings everyone together around the table.
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:
- Add tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 3 4 minutes.
- Combine 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 Worcestershire sauce:
- Simmer uncovered for another 45 minutes, or until beef and vegetables are tender.
- Thicken stew if desired:
- If a thicker stew is 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 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.
Save This recipe brings warmth to every family dinner, often sparking stories and laughter around the table.
Notes
Pair with a robust red wine like Cabernet Sauvignon. For a vegetarian version, substitute beef with portobello mushrooms and use vegetable broth.
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.
Save 
Enjoy a comforting meal with this hearty stew and fresh homemade bread that everyone will love.
Common Questions
- → What cut of beef is best for this stew?
Beef chuck is ideal due to its marbling and connective tissue, which breaks down during slow cooking to yield tender, flavorful meat.
- → How do the herbs influence the stew’s flavor?
Thyme and rosemary add earthy, piney notes while bay leaves provide subtle aromatic depth, complementing the richness of the beef and vegetables.
- → Can I adjust the thickness of the stew?
Yes, for a thicker texture, stir in a cornstarch slurry near the end of cooking and simmer briefly until the desired consistency is reached.
- → What is the best way to achieve crusty bread?
Preheating a Dutch oven and baking the dough covered traps steam, creating a crisp crust while keeping the crumb soft and airy.
- → Are there suitable vegetable substitutes in the stew?
Parsnips can be swapped with sweet potatoes or turnips, altering the sweetness and texture slightly while maintaining balance.