If you are craving a dish that wraps you in comfort and fills your kitchen with inviting aromas, this Hearty Slow-Braised Beef Stew with Root Vegetables Recipe is exactly what you need. Rich, tender chunks of beef meld with a bouquet of root vegetables, swimming in a deep, flavorful broth that comes alive thanks to red wine, aromatic herbs, and a slow, loving braise. This stew is not just food; it’s a warm hug in a bowl, perfect for cozy nights and family gatherings alike.

Ingredients You’ll Need

A white plate filled with many raw red meat chunks stacked unevenly. The meat pieces have marbled white fat running through them, showing a mix of red and pink shades with smooth, moist textures. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and wholesome ingredients, each playing a star role in building layers of flavor, texture, and hearty satisfaction. From the luscious chuck roast to the earthy root vegetables and the fragrant herbs, every component makes this stew a memorable meal.

1/2 cup all-purpose flour: Used for coating the beef to develop a beautiful golden crust and to help thicken the stew later.
1 ½ teaspoon table salt (divided): Enhances and balances all the natural flavors throughout the cooking process.
3/4 teaspoon ground black pepper: Adds a touch of warmth and subtle heat to the stew.
2 ½ lbs chuck roast (cut into 1 ½” cubes): The star protein that becomes melt-in-your-mouth tender after slow braising.
2 Tablespoons olive oil (divided): Helps with searing the beef and sautéing the vegetables, contributing rich flavor.
1 Tablespoon salted or unsalted butter (or additional olive oil): Adds a creamy richness to the base of the stew when cooking the aromatics.
1 cup yellow onion (diced): Provides a subtle sweetness and depth to the stew’s flavor.
1 ½ Tablespoons minced garlic: Infuses the stew with fragrant warmth and savory notes.
1 cup dry red wine (Merlot recommended): A beautiful acid and fruit component that deglazes the pot and deepens the broth.
2 Tablespoons tomato paste: Gives a concentrated, tangy sweetness and rich color to the stew.
2 Tablespoons Worcestershire sauce (or coconut aminos): Adds umami complexity and enhances the meaty flavors.
4 cups beef broth: The stew’s hearty liquid base that infuses all ingredients with soulful savoriness.
1 ½ lbs gold potatoes: Their creamy texture becomes completely luscious, soaking up all the flavors.
1 lb carrots (cut into 1” pieces): Bring natural sweetness and a tender bite to the dish.
2 stalks celery (cut into 1” pieces): Add aromatic freshness and subtle crunch.
3 dried bay leaves: Impart a gentle herbal depth to the broth during braising.
5 sprigs fresh thyme (or 1 teaspoon dried thyme): Delivers a fragrant, earthy flavor that complements the beef wonderfully.
1 small sprig fresh rosemary (or ½ teaspoon dried rosemary): Adds a slightly piney, woodsy note that elevates the stew’s aroma.
Additional salt and pepper (to taste): For final seasoning adjustments to bring everything together perfectly.

How to Make Hearty Slow-Braised Beef Stew with Root Vegetables Recipe

Step 1: Prep and Preheat

Start by arranging your oven rack in the center and preheating the oven to 325°F (160°C). This gentle heat is key for that slow-braise magic, allowing flavors to meld and meat to become meltingly tender without rushing the process.

Step 2: Coat and Sear the Beef

In a large paper bag or Ziploc, toss together the flour, 1 teaspoon salt, and ½ teaspoon black pepper. Add the beef cubes and shake until each piece is nicely coated. This simple flour coating helps form a beautiful crust during searing and later thickens the stew. Heat 1 tablespoon of olive oil in a large Dutch oven until shimmering, then sear the beef in batches. Don’t overcrowd the pot — you want that gorgeous golden-brown exterior, which locks in flavor. Remove browned pieces and repeat until all meat is seared, adding more oil if needed.

Step 3: Build the Flavor Base

Reduce heat to medium and add the butter to the pot. Once melted, toss in the diced onions and cook until softened and translucent, about three minutes—this sweetness forms the stew’s flavor backbone. Add in the garlic and cook just until fragrant, about 30 seconds, then stir in the tomato paste, cooking until it darkens slightly, which brings out its rich, umami qualities.

Step 4: Add Flour and Deglaze

Sprinkle a tablespoon of flour over the aromatic base and cook for another minute to get rid of any raw flour taste. Then, very slowly drizzle in the dry red wine while scraping the brown bits off the bottom of the pot. This deglazing step is crucial as it lifts those caramelized flavors into the liquid, making the sauce vibrant and glossy. Let the wine reduce slightly to concentrate its flavor.

Step 5: Combine Liquids and Return Beef

Stir in Worcestershire sauce and then slowly pour in the beef broth, mixing well. Return all the seared beef cubes along with their juices back into the pot. This layering of flavors and liquids sets the stage for a deeply savory stew.

Step 6: Add Vegetables and Herbs

Add the remaining half teaspoon salt and ¼ teaspoon pepper, then toss in your potatoes, carrots, and celery. Nestle in the bay leaves, thyme, and rosemary sprigs. Make sure the ingredients are mostly covered with broth and that herbs are submerged—this prevents burning during the long bake.

Step 7: Slow-Braise to Perfection

Cover the pot slightly ajar and place it in the preheated oven. Let it cook for 2-3 hours, checking at the 2-hour mark for tenderness. The beef should be so tender it falls apart with a fork, and the vegetables will have soaked up all those delicious flavors.

Step 8: Final Adjustments

Once done, discard the bay leaves and herb stems. If the stew looks thinner than you like, simmer uncovered on the stovetop to thicken. Taste carefully and add salt and pepper as needed to bring out every delicious note. This finishing touch makes all the difference between good and unforgettable.

How to Serve Hearty Slow-Braised Beef Stew with Root Vegetables Recipe

The image shows a light blue pot filled with a dark brown stew that includes several layers of chunky ingredients, such as browned beef pieces, round slices of light orange carrots, small whole golden potatoes, and pieces of celery. The stew is thick and glossy, with fresh green sprigs of thyme placed on top. A long, thin metal spoon rests inside the pot, angled toward the top left. The pot sits on a white marbled surface, surrounded by green herbs and a light brown loaf of bread on the bottom left. Two silver spoons lie near the top right corner. The overall setting appears cozy and rustic, with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh parsley or a few chopped chives adds a burst of color and a fresh, herbal brightness that contrasts beautifully with the rich stew. For an extra touch, a dollop of crème fraîche or a spoonful of tangy sour cream can add luscious creaminess that balances the deep flavors.

Side Dishes

This stew shines wonderfully on its own, but serving it alongside crusty artisan bread or buttery mashed potatoes can elevate your meal even more. The bread is perfect for sopping up every last bit of the flavorful broth, while mashed potatoes provide an extra velvety base that complements the tender beef and vegetables.

Creative Ways to Present

For a cozy dinner party, serve the stew in individual rustic pottery bowls, garnished with fresh thyme sprigs. Or, transform leftovers into a hearty pot pie filling topped with flaky pastry. Another fun idea is to spoon the stew over creamy polenta for a delightful twist that still honors the dish’s roots.

Make Ahead and Storage

Storing Leftovers

This Hearty Slow-Braised Beef Stew with Root Vegetables Recipe tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator for up to four days. Make sure to cool it completely before sealing to keep everything fresh and delicious.

Freezing

The stew freezes beautifully, making it a perfect dish to prepare ahead. Portion it into freezer-safe containers and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to evenly warm the stew. If the stew has thickened too much in the fridge or freezer, simply add a splash of beef broth or water to loosen it back to your preferred consistency.

FAQs

Can I use a different cut of beef for this stew?

Chuck roast is ideal because it becomes tender and flavorful during slow braising, but you can substitute with brisket or beef shank if preferred. Just ensure the meat is well-marbled for the best texture.

Is it necessary to use red wine in this recipe?

Red wine adds acidity and depth, enhancing the stew’s complexity, but if you prefer, you can substitute with additional beef broth and a splash of balsamic vinegar for a similar flavor punch.

Can I make this stew in a slow cooker?

Yes! After searing the beef and cooking the aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or until tender. Add the root vegetables halfway through so they don’t get overcooked.

How do I thicken the stew if it’s too watery?

If you want a thicker stew, simmer it uncovered on the stovetop until it reduces to your desired consistency. Alternatively, whisk together a tablespoon of flour or cornstarch with cold water and stir it in to thicken quickly.

Can this stew be made gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch for coating the beef and thickening the stew without altering the flavor.

Final Thoughts

This Hearty Slow-Braised Beef Stew with Root Vegetables Recipe is more than just a meal—it’s a celebration of slow-cooked goodness that rewards your patience with every bite. Warm, nourishing, and packed with comforting textures and flavors, it’s a dish you’ll want to make again and again. Give it a try, and soon it’ll become one of your favorite go-to recipes for those days when you want something truly satisfying.