Let Me Tell You About This Stew (Yes, It’s That Good)

You know how some recipes just sort of stick around in your family forever? This Dutch Oven Beef Stew with Tender Root Veggies is one of those. I started making it after a chilly fall hike years ago—honestly, my feet were kind of frozen and I just wanted something that felt like a hug in a bowl. There’s something about the smell of browning beef and sweet carrots that almost makes me forget I once (briefly) considered running off to live in a bread bakery in Paris. Not that you need to know that, but hey, it’s what this stew does to me.

Why You'll Love This (Or: Why I Keep Making It)

I make this when the weather is grim or when I remember I bought a whole bag of parsnips and apparently thought one person could eat a bushel of root veggies solo (spoiler: you can’t). My family goes nuts for it because it’s basically all the things they like—beef that’s practically falling apart, potatoes that are slightly creamy, and the broth... one word: slurpable. And, every time I used to try shortcuts, it never turned out quite right; now I just let it go slow and do it’s thing. (Even though once, I forgot it was on and it basically turned into beef mush.)

What Goes in This Stew?

2 pounds beef chuck, cut into big chunks (sometimes I just use stew meat from the shop—no shame in it!)
2 tablespoons oil (olive, canola, whatever is around, really—I once used bacon fat, and it was... well, a choice)
1 large onion, chopped. I swap for shallots when I'm feeling fancy, but regular ol' yellow onions are perfect here
3 garlic cloves, chopped (or just bash them up, no one cares)
3-4 carrots, sliced into chunky pieces—baby carrots can work too if you’re in a hurry
2-3 parsnips, same as with the carrots (my grandmother always insisted on the misshapen, local ones—who am I to argue?)
3 medium potatoes, peeled and quartered. Any potato works, even sweet potato if you’re feeling rogue
2 celery stalks, thickly sliced
2 tablespoons tomato paste (ketchup once stood in when I was out; not my best swap, but it’ll do in a pinch)
1 cup red wine or beef broth (I love wine in it, but sometimes I just use boxed broth—don’t judge!)
4 cups beef broth
2 bay leaves, fresh or dried (I forget these a lot, honestly)
1 teaspoon dried thyme, pinch of rosemary if you like
Salt and black pepper, to taste

How To Put it All Together (More or Less...)

Sear the Beef. Heat up your Dutch oven with the oil, get it pretty hot—like, the sizzle makes you jump. Brown the beef in batches; don’t cram it all in or, trust me, it’ll steam into sadness.
Add Veggies. Chuck in the onions and garlic; scrape up the beefy browned bits (they’re called fond, but who cares what you call them). Carrots, parsnips, celery go in next. Stir it up—this is when it’ll look like a hot mess, but don’t panic.
Tomato Paste & Wine Time. Squeeze in that tomato paste. I usually toss the paste in a corner and forget about it until I remember, so just stir it until it smells kinda sweet. Pour in your wine or broth and let it reduce a little—gets the good stuff off the bottom.
Stir in the Rest. Put the beef back, toss in potatoes, herbs, bay leaves, all of it. Add the broth. Give it a good mix. There’s always a rogue carrot that wants to leap out. It’s fine.
Simmer. And Wait. This is the part where you just have to do nothing—and that drives me up a wall. Cover and let it simmer low, about 2–2.5 hours, maybe longer if you get distracted by a good book. I check and stir every once in a while (always sneak a taste). Don’t stress if it’s looking soupy; it thickens as it cools.
Final Seasoning. Fish out the bay leaves unless you enjoy dental work. Salt and pepper to taste, maybe a splash more broth if it cooked down too much. That’s it!

Some Notes from the Land of Oops

I used to dump all the veggies in at the start, but actually, I find it works better if you hold back the potatoes and put them in after the first hour, so they don’t melt (though sometimes I forget!)
Once, I tried using turnip instead of parsnip. Wasn’t for me, but if you’re into earthy flavors, knock yourself out.
I never peel carrots. Life’s too short.

Some Ways I’ve Gone Off Script

Lamb instead of beef: Pretty great, though not everyone’s cup of tea at my table (my cousin said it tasted like Sunday roast—she’s not wrong)
Added pearl barley: Made it thick and almost stew-porridge; not bad, but kinda heavy. Maybe not for everyone.
Soy sauce splash: Actually, it gives a little umami boost if you don’t have wine handy. Learned that from a random food blog—shoutout to Smitten Kitchen.
Mushrooms: Sometimes I think they’re amazing in here; sometimes I pick them out later. Your call.
Tried thickening with cornflour once. Nah, the flavor got kind of weird. Just let it thicken naturally.

Do You Really Need a Dutch Oven? (Trick Question)

I know, I said ‘Dutch oven’ in the title, but sometimes I just use a heavy pot plus a lid and simmer gently. Worst case, I’ve stuck it in the oven (around 325F/160C), covered, and walked away for 3 hours. If you’ve got a slow cooker, you can do that too, just brown everything first or it’ll taste kind of flat. Basically, don’t let the lack of gear stop you—work with what you got.

Dutch Oven Beef Stew with Tender Root Veggies Recipe

Storing Leftovers (If You Have Any)

Let it cool, shove it in the fridge in a big tub. It’ll last a few days, easy—though honestly, in my house it never actually sees day two. If for some wild reason it does, I swear it tastes better the next day. You could probably freeze it, but the potatoes get a bit funky in texture, so I only do that if I’m desperate for space.

This Is How I Serve It (Tradition—or Weird Habit?)

I like it ladled over big hunks of crusty bread (really, any carb delivery vehicle works). My partner puts grated cheddar over the top, which sounded wrong till I tried it and now I’m converted. Growing up, my aunt served it with a sharp little salad to cut the richness—give that a shot if you’ve got greens wilting in the fridge.

A Few Mistakes I Learned From (So Maybe You Don’t Have To)

Don’t skip searing the beef. I once rushed this step and the stew was… fine. But not great. You want that hit of brown, tasty bits.
If you think you can throw raw garlic in at the end and it’ll be the same—it won’t; trust me, it’s like biting into an onion ring and getting an actual onion.
I tend to lose patience and turn the heat up—every time I do, the meat goes tough. And then I remember: slow and steady actually does win the race here.

FAQ: (Real Questions from Real Folks... and Me)

Can I use chicken instead of beef?: I mean, technically? But the flavors are totally different. I’d say go for a different recipe if you want chicken stew. Or play around—I won’t stop you.
How do I thicken the stew?: Patience, mostly! It thickens up as it cools. Though you could mash a few of the potatoes into the broth and it’ll work magic. Or just enjoy it brothy—it’s not soup, but I promise it warms your toes.
Is red wine a must?: Nope. It’s great, but use more broth if you’re out. Or beer! I haven’t tried cider, but hey—maybe you’ll love it.
Can I leave the stew on overnight?: Hmm, probably not advised—unless you love waking up to very dry meat and a smoky kitchen scent. Just do it in the daytime.
How spicy is this?: Not at all, unless you sneak in some chili flakes. (Sometimes I do. Don’t tell my mum...)

By the way, if you’re a fellow bread fiend, I follow the no-knead bread recipe here that’s perfect for dipping in stew (seriously, give it a try). Or, honestly, just eat this straight from the pot. I’ve done it. No judgment.

Dutch Oven Beef Stew with Tender Root Veggies Recipe