Pin It 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 recipe has become a family favorite, evoking warm memories of cozy dinners and joyful gatherings around the table.
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 beef and broth:
- Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir well.
- Simmer stew:
- 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 (optional):
- 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 bread 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.
Pin It This dish always brings our family together, filling our home with inviting aromas and smiles.
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
Allergen Information
Contains gluten (bread flour) and yeast. Stew contains no common allergens but check Worcestershire sauce for anchovies (fish). Always check ingredient labels for potential allergens.
Nutritional Information (per serving)
Calories: 565, Total Fat: 15 g, Carbohydrates: 62 g, Protein: 38 g
Pin It 
Enjoy this comforting stew with fresh crusty bread for a perfect homemade meal that warms both heart and soul.
Recipe FAQs
- → How can I thicken the stew if it’s too thin?
Mix cornstarch with cold water to create a slurry, then stir it into the simmering stew. Cook a few more minutes until thickened.
- → What can I substitute for parsnips?
Sweet potatoes or turnips work well and add a slightly different sweetness and texture to the stew.
- → Can I prepare the bread without yeast?
The bread relies on instant yeast for rise and texture, so substituting will change the crumb and crust significantly.
- → Is red wine necessary for the stew’s flavor?
Red wine adds depth and acidity, enhancing the stew’s complexity, but you can omit it or substitute with additional beef broth if preferred.
- → How do I know when the bread is perfectly baked?
The crust should be golden and crisp, and when tapped, the loaf sounds hollow inside, indicating it’s fully baked.
- → What herbs enhance the stew’s earthiness?
Bay leaves, thyme, and rosemary infuse aromatic, woody notes that balance the rich beef and vegetables.