Save Pin 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.
I have always loved making this stew on chilly weekends, filling the house with warm aromas and enjoying it fresh from the oven with my family.
Ingredients
- 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)
- 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.
- Brown the beef:
- 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.
- Cook 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 stew ingredients:
- 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 sauce:
- Add potatoes and Worcestershire sauce. Simmer uncovered for another 45 minutes, or until beef and vegetables are tender.
- Thicken 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 and prepare pot:
- 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 the dough:
- Turn dough onto floured surface. Shape into a round loaf. Place on parchment paper, cover loosely, and let rest 20–30 minutes.
- Bake the 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 Pin Gathering around the table with family to enjoy this stew and fresh bread has created many warm memories.
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
Calories: 565, Total Fat: 15 g, Carbohydrates: 62 g, Protein: 38 g per serving
Save Pin 
This stew and bread combination will quickly become your favorite weekend project and family comfort meal.
Recipe FAQs
- → What type of beef works best for this dish?
Beef chuck cut into 1½-inch cubes is ideal as it becomes tender and flavorful when simmered slowly.
- → Can I substitute other vegetables for parsnips?
Yes, sweet potatoes or turnips can be used to add a different sweetness and texture.
- → How is the crusty bread made in this meal?
The bread dough is prepared with bread flour, yeast, salt, and warm water, allowed to rise, then baked in a preheated Dutch oven to achieve a golden crust.
- → Is the stew thickened during cooking?
If preferred, a mixture of cornstarch and cold water can be stirred in near the end to thicken the stew for a richer texture.
- → What herbs enhance the stew's flavor?
Dried thyme, rosemary, and bay leaves, along with smoked paprika, create a deep, earthy aroma and taste.
- → Can this dish accommodate dietary modifications?
For a vegetarian option, replace beef with portobello mushrooms and use vegetable broth instead of beef broth.