This is winter comfort food at its finest.
Every winter I make this beef and root vegetable stew, and each time I wonder why I don’t make it more often. It’s straightforward to prepare, fills the house with an irresistible aroma, and is a hit with the whole family. Alex loves the fork-tender braised beef; I can’t get enough of the chunks of carrot, sweet potato, and turnip; and Owen happily piles his bowl high with egg noodles to go under the stew.
Leftovers never get old in our house. I usually tire of repeats quickly, but this stew lasted three dinners in a row and I was excited for every serving. Grab a baguette and dive right in.
Many stews rely on uninspired vegetables—plain potatoes and a little celery—so I shifted the balance here. I reduced the beef slightly and loaded the pot with a variety of root vegetables. The result: sweet potato cubes that have simmered in red wine and beef juices for hours, meltingly tender and packed with flavor.
The wine doesn’t need to be expensive; whatever you have on hand will work. I often combine small amounts left in different bottles and it adds complexity without fuss. The stew benefits from the mix of savory braised meat, rich broth, and deeply flavored vegetables.
This is classic, homey comfort food, yet it also suits a dinner party because it can be made ahead and reheated. For a balanced meal, serve the stew with crusty bread or egg noodles and a crisp, acidic salad to cut the richness. Finish with a simple fruit-based dessert for a warm, satisfying menu.
- 2 – 2 1/2 pounds beef chuck, cut into 2-inch cubes
- 1/4 cup all-purpose flour, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons plus 1 teaspoon vegetable oil
- 1 onion, diced
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups low-sodium beef broth
- 1 bay leaf
- 1 teaspoon minced fresh thyme
- 1 large sweet potato, peeled and cut into bite-sized cubes
- 1 large turnip, peeled and cut into bite-sized cubes
- 4 carrots, peeled and cut into bite-sized chunks
- 1 cup frozen peas
- 2 teaspoons cornstarch
- Place the beef in a large bowl and toss with 3 tablespoons of the flour, 1 teaspoon salt, and 1 teaspoon pepper to coat.
- Heat 2 tablespoons oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add one-third of the beef in a single layer and cook without stirring until the bottom is browned, about 3 minutes. Turn the cubes with tongs and brown the other side, about 3 minutes more. Transfer to a bowl and repeat with the remaining beef, taking care not to crowd the pot.
- Add the remaining teaspoon of oil to the pot. Cook the diced onion until softened and translucent, about 3 minutes. Add the garlic and cook 30 seconds until fragrant. Stir in the tomato paste and the remaining tablespoon of flour and cook, stirring, for 1 minute.
- Pour in the wine and scrape up any browned bits from the pot. Add the beef broth, bay leaf, and thyme. Return the beef and any accumulated juices to the pot. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour.
- Add the sweet potato, turnip, and carrots. Cover and simmer until the vegetables are fork-tender, about 45 minutes. Remove and discard the bay leaf. Stir in the peas and cook until heated through, about 2 minutes.
- Mix the cornstarch with 2 tablespoons water until smooth. Stir into the stew and simmer until slightly thickened, about 2 minutes. Taste and adjust seasoning with salt and pepper as needed.
