Best Beef and Root Vegetable Stew

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made from scraps.

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often more affordable and can add different flavors.

Cut 1.5 pounds of beef chuck into 2-inch pieces.

Pat the beef dry and season with salt and flour.

Heat a large pot over medium-high heat and sear the beef until browned, about 5 minutes, creating a fond on the bottom.

Remove the beef and set aside on a plate.

Add chopped onions, carrots, celery, turnips, and parsnips to the pot; sauté until softened and starting to brown, about 5 minutes.

Add minced garlic and cook for an additional minute.

Add 3 tablespoons of tomato paste and stir to combine with the vegetables.

Add a little chicken stock to deglaze the pot and prevent burning.

Return the beef to the pot along with any juices.

Add 12 ounces of chicken stock and 12 ounces of beef stock to the pot.

Add a couple of bay leaves and reduce heat to low to avoid boiling the meat.

Simmer for 2 to 2.5 hours, stirring occasionally, until the meat is tender.

Remove the bay leaves and parsley bundle before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens