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Pioneer Woman Beef Stew with Root Vegetables

Pioneer Woman Beef Stew with Root Vegetables - recipe card
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A hearty, home-style stew featuring tender chunks of beef simmered with carrots, parsnips, and potatoes in a rich, savory broth thickened with a roux and finished with a touch of Worcestershire. The beef is seared to develop deep flavor, then slow-cooked until meltingly tender, while the root vegetables absorb the savory liquid and soften to perfection.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 3 tbsp all-purpose flour
  • 3 tbsp olive oil, divided
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 3 medium carrots, peeled and cut into 1-inch chunks (about 1.5 cups)
  • 2 medium parsnips, peeled and cut into 1-inch chunks (about 1 cup)
  • 1 lb baby potatoes, halved (or 2 large russet potatoes, peeled and cut into 1-inch chunks)
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Pat the beef cubes dry with paper towels—moisture prevents browning. In a medium bowl, toss the beef with the kosher salt, black pepper, and all-purpose flour until evenly coated. Set aside.
  2. Heat 2 tbsp of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. When the oil shimmers, add the beef in a single layer (work in batches if needed to avoid overcrowding). Let the beef sear undisturbed for 2-3 minutes per side until browned on all sides. Transfer browned beef to a plate and set aside.
  3. Reduce heat to medium. Add the remaining 1 tbsp olive oil, then the diced onion. Sauté the onion for 3-4 minutes, stirring occasionally, until translucent and beginning to soften. Scrape up any browned bits from the bottom of the pot with a wooden spoon—this is flavor you want to incorporate.
  4. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning. Add the tomato paste and cook for 1 minute, stirring, until it darkens slightly in color.
  5. Pour in the beef broth, scraping the bottom of the pot to lift any remaining browned bits. Add the Worcestershire sauce, thyme sprigs, and bay leaf. Bring the mixture to a boil, then reduce heat to low to maintain a gentle simmer.
  6. Return the browned beef and any accumulated juices to the pot. Cover and simmer on low heat for 1 to 1.5 hours, or until the beef is nearly tender but still slightly firm. Check occasionally and skim off any foam or fat that rises to the surface.
  7. Add the carrots, parsnips, and potatoes to the pot. Stir to combine. Continue to simmer, covered, for another 30-40 minutes, until the beef is fork-tender and the vegetables are soft but not falling apart.
  8. Remove the thyme sprigs and bay leaf, discarding them. Taste the stew and adjust seasoning with additional salt and pepper if needed. If the stew appears too thin, simmer uncovered for 5-10 minutes to reduce and thicken. If it’s too thick, thin with a little beef broth.
  9. Ladle the stew into deep bowls and garnish with chopped fresh parsley. Serve hot.

Notes

For storage, refrigerate in an airtight container, without garnishing, for up to 4 days. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until heated through, about 5-10 minutes. Alternatively, microwave in a covered dish on high for 2-3 minutes, stirring halfway.

Nutrition

Keywords: beef stew, pioneer woman stew, root vegetable stew, beef and root vegetables, hearty stew, comfort food, one-pot meal, beef stew recipe, American stew, stovetop stew

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