There’s nothing quite like a big, warm bowl of beef stew to make you feel cozy and satisfied — especially when it’s filled with tender beef and hearty root vegetables. This Hearty Beef Stew with Root Vegetables is one of those meals I turn to when I want something simple, filling, and full of comforting flavors.
The slow simmer fills the kitchen with savory aromas, and every spoonful is loaded with tender beef, sweet carrots, potatoes, and just a hint of garlic and herbs. I love how easily this stew comes together, and it’s the perfect make-ahead meal for busy nights or lazy weekends.
Let me show you exactly how I make this wholesome, satisfying stew that always hits the spot.
Why You’ll Love This Hearty Beef Stew
- Rich and savory flavor from slow-simmered beef and vegetables
- Comforting and filling — perfect for chilly nights
- Easy to make in one pot
- Great for leftovers — it tastes even better the next day
- Customizable with your favorite veggies or spices
Ingredients You’ll Need
(Serves 4-6 | Prep Time: 15 minutes | Cook Time: 1 hour 30 minutes)
- 1.5 lbs beef stew meat, cubed
- 1 large onion, chopped
- 2 carrots, sliced
- 2 medium potatoes, diced
- 1 sweet potato, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 3 garlic cloves, minced
- 2 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 4 cups beef broth
- 1 cup frozen peas (optional, for extra color and sweetness)
How to Make Hearty Beef Stew with Root Vegetables
1. Brown the Beef
In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the beef cubes and brown them on all sides, working in batches if needed. Remove the beef and set aside. This step adds so much depth of flavor.
2. Sauté Aromatics
In the same pot, add the chopped onion and minced garlic. Sauté for a few minutes until fragrant and soft. Stir in the dried thyme and let it bloom for about 1 minute.
3. Build the Broth
Pour in the beef broth and diced tomatoes, and toss in the bay leaf. Stir everything together and return the browned beef to the pot. Bring to a gentle boil.
4. Add Root Vegetables
Add the carrots, diced potatoes, and cubed sweet potatoes to the pot. Lower the heat to a simmer, cover the pot, and let it cook for 1 hour and 20 minutes, stirring occasionally. The beef will become tender, and the vegetables will soak up all that savory broth.
5. Finish and Serve
Taste the stew and adjust the salt and pepper as needed. During the last 10 minutes of cooking, stir in the frozen peasfor a pop of color and sweetness. Remove the bay leaf before serving.
Tips for the Best Beef Stew
- Brown the beef well — it adds rich, caramelized flavor to the broth.
- Cut vegetables into uniform pieces so they cook evenly.
- Simmer low and slow for the most tender beef and richest flavor.
- Use a mix of regular and sweet potatoes for a nice balance of savory and sweet.
- Add a splash of red wine for even more depth, if you like.
What to Serve with Beef Stew
- Crusty bread or dinner rolls for soaking up the broth
- A fresh green salad for a light contrast
- Buttered egg noodles if you’re craving something extra hearty
- A sprinkle of fresh parsley for a bright finish
Frequently Asked Questions
Q: Can I make this stew in a slow cooker?
A: Absolutely! Brown the beef first, then add everything (except the peas) to the slow cooker and cook on low for 7-8 hours or high for 4-5 hours. Add the peas in the last 30 minutes.
Q: Can I freeze beef stew?
A: Yes! Let it cool completely, then store in airtight containers and freeze for up to 3 months. Thaw and reheat on the stove.
Q: Can I substitute other vegetables?
A: Definitely! Parsnips, turnips, or celery root all work beautifully in this recipe.
Q: How do I thicken the stew?
A: If you like a thicker broth, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 10 minutes of cooking.
A Bowl Full of Comfort
This Hearty Beef Stew with Root Vegetables is everything I love about classic comfort food: simple ingredients, rich flavors, and a warm, satisfying finish. Whether you’re cooking for a crowd or meal-prepping for the week, this recipe always hits the mark.
If you make it, let me know how it turned out! Add your favorite twists or pair it with something special, and enjoy every comforting spoonful.
Hearty Beef Stew with Root Vegetables: Comfort in Every Spoonful
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 parsnips, diced
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (during the last 10 minutes of cooking)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the beef cubes and brown on all sides, about 5-7 minutes.
- Remove the beef and set aside. In the same pot, add the chopped onion and garlic, sautéing until fragrant.
- Return the beef to the pot, then add the carrots, potatoes, parsnips, beef broth, thyme, bay leaf, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover. Let it simmer for about 1 hour, stirring occasionally.
- During the last 10 minutes of cooking, stir in the cornstarch mixture to thicken the stew.
- Remove the bay leaf before serving. Enjoy warm!
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