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Quick Beef Stew with Root Vegetables: Easy One-Pot Dinner

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A quick and easy beef stew with root vegetables that comes together in under an hour, perfect for busy weeknights. Tender beef, sweet carrots and parsnips, and a rich savory broth make this a comforting one-pot meal.

Ingredients

Scale
  • 1 ½ pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup water
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 large parsnips, peeled and cut into 1-inch chunks
  • 2 medium Yukon Gold potatoes, cut into 1-inch chunks
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients first. Peel and chop the onion, carrots, parsnips, and potatoes into 1-inch pieces. Mince the garlic. Pat the beef cubes dry with paper towels and season them generously with salt and pepper.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Add the beef cubes in a single layer. Let the beef sear without moving it for 3 to 4 minutes until the bottom is deeply browned. Flip the pieces and sear the other side for another 2 to 3 minutes.
  3. Remove the beef from the pot and set it aside on a plate. Reduce the heat to medium and add the diced onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion is soft and translucent. Scrape the bottom of the pot with your wooden spoon as the onion cooks.
  4. Add the minced garlic and tomato paste. Stir everything together and cook for 1 minute until the garlic is fragrant and the tomato paste has darkened slightly.
  5. Pour in the beef broth and water. Use your wooden spoon to scrape up any remaining browned bits from the bottom of the pot. Bring the liquid to a simmer.
  6. Return the beef to the pot. Add the thyme, rosemary, and bay leaf. Stir everything together, then reduce the heat to medium-low so the liquid is at a gentle simmer. Cover the pot with the lid slightly ajar and let it cook for 15 minutes.
  7. After 15 minutes, stir in the carrots, parsnips, and potatoes. Cover the pot again with the lid slightly ajar and let it simmer for another 20 to 25 minutes.
  8. Check for doneness. The beef should be tender enough to cut with a fork, and the vegetables should be soft but not falling apart. Taste the broth and adjust the salt and pepper as needed.
  9. Optional: If you want a thicker broth, mix 2 tablespoons of all-purpose flour with ¼ cup cold water until smooth. Stir the slurry into the stew and let it simmer for 5 more minutes.
  10. Remove the bay leaf and serve. Ladle the stew into bowls and garnish with fresh parsley if you have it.

Notes

Pat the beef dry before searing for a better crust. Do not skip the tomato paste step; it adds deep flavor quickly. Cut vegetables uniformly for even cooking. Use a gentle simmer, not a rolling boil. Season in layers for best flavor. Let the stew rest for 5-10 minutes before serving to allow flavors to meld.

Nutrition

Keywords: beef stew, quick stew, root vegetables, one-pot dinner, weeknight dinner, comfort food

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