Save to Pinterest 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.
This cozy beef stew reminds me of chilly evenings with family gathered around the table sharing stories and warm food.
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 2 3 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 2 3 minutes per side. Set browned beef aside.
- Sauté vegetables:
- 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 wine:
- Add tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 3 4 minutes.
- Combine ingredients and simmer:
- 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.
- Thicken stew if desired:
- If a thicker stew is desired, stir in cornstarch slurry and simmer for 5 minutes until thickened. Taste and adjust seasoning.
- Preheat oven for 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.
- Shape and rest dough:
- Turn dough onto floured surface. Shape into a round loaf. Place on parchment paper, cover loosely, and let rest 20 30 minutes.
- Bake bread:
- Carefully remove hot pot from oven. Lift dough with parchment paper and place inside. Cover and bake 30 minutes. Remove lid and bake another 10 15 minutes, until golden and crusty.
- Serve:
- Let bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve with warm bread.
Save to Pinterest This recipe always brings my family together, turning a simple dinner into a treasured memory.
Notes
Add a splash of balsamic vinegar for extra depth or for a vegetarian version, substitute beef with portobello mushrooms and use vegetable broth.
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.
Nutritional Information
Per serving: Calories 565, Total Fat 15 g, Carbohydrates 62 g, Protein 38 g.
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This beef stew with homemade bread is sure to become your new family favorite.
Questions & Answers
- → How do I ensure the beef is tender?
Slow simmering the beef over low heat for 2 hours or more allows the connective tissues to break down, resulting in tender, flavorful meat.
- → Can I substitute vegetables in the stew?
Yes, root vegetables like sweet potatoes or turnips can replace parsnips for a different taste profile without altering the cooking method.
- → What is the best way to get a crusty bread crust?
Baking the bread inside a preheated Dutch oven traps steam during the first part of baking, creating a crisp, golden crust.
- → How do I thicken the stew if needed?
Stirring in a cornstarch slurry near the end of cooking and simmering a few minutes will thicken the broth to desired consistency.
- → Is red wine necessary for the stew?
Red wine adds depth and richness to the flavor but can be omitted or replaced with extra broth if desired.