Pin to Board 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 first served this to my family on a chilly weekend and it quickly became a beloved comfort food that warms everyone's hearts.
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 23 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 23 minutes per side. Set browned beef aside. 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 cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 34 minutes. Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir well. 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. If a thicker stew is desired, stir in cornstarch slurry and simmer for 5 minutes until thickened. Taste and adjust seasoning.
- Bake the bread:
- 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. Turn dough onto floured surface. Shape into a round loaf. Place on parchment paper, cover loosely, and let rest 2030 minutes. Carefully remove hot pot from oven. Lift dough with parchment paper and place inside. Cover and bake 30 minutes. Remove lid and bake another 1015 minutes, until golden and crusty. Let bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve with warm bread.
Pin to Board This recipe brings everyone together; we fondly remember the first time our kids eagerly asked for seconds.
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 to Board 
Serve this stew fresh with warm bread for the ultimate cozy meal everyone will love.
Common Questions
- → How can I thicken the stew for a richer texture?
Stir in a cornstarch slurry made of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 5 minutes of simmering to thicken the stew.
- → What substitutes work well for parsnips in this stew?
Sweet potatoes or turnips can replace parsnips, adding a slightly different sweetness and texture but maintaining the hearty quality.
- → How do I get a crisp crust on the homemade bread?
Baking the shaped dough inside a preheated hot Dutch oven traps steam, which helps develop a crisp, golden crust while keeping the inside soft.
- → Can I prepare this stew in advance?
Yes, the stew actually benefits from resting overnight as the flavors deepen. Reheat gently before serving and add fresh parsley garnish.
- → What wine pairs best with this beef stew and bread combination?
A robust red wine like Cabernet Sauvignon complements the earthy and savory flavors, enhancing the overall dining experience.
- → How do I ensure the beef remains tender after long cooking?
Using beef chuck and simmering gently on low heat for the recommended time tenderizes the meat, breaking down connective tissues without drying it out.