Save 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 first served this hearty stew to my family on a cold winter night and it instantly became a beloved comfort meal that everyone requested repeatedly
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 23 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 23 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 34 minutes
- Combine and simmer:
- Return beef to the pot Add beef broth bay leaves thyme rosemary smoked paprika salt and pepper Stir well
- Cook 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 stew:
- If a thicker stew is desired stir in cornstarch slurry and simmer for 5 minutes until thickened Taste and adjust seasoning
- Preheat oven:
- 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 2030 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 1015 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 This recipe brings my family together every winter with warm delicious meals and laughter filling the kitchen
Notes
Substitute sweet potatoes or turnips for parsnips for a twist Add a splash of balsamic vinegar for extra depth Pair with a robust red wine like Cabernet Sauvignon For a vegetarian version substitute beef with portobello mushrooms and use vegetable broth
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
Nutritional Information
Calories 565 Total Fat 15 g Carbohydrates 62 g Protein 38 g per serving
Save 
This rustic beef stew with crusty homemade bread is sure to become a family favorite that warms hearts and bellies alike
Questions & Answers
- → What cut of beef works best for this stew?
Beef chuck is ideal due to its marbling, which breaks down during long cooking to create tender, flavorful pieces.
- → How can I ensure the bread crust is perfectly crispy?
Preheating a Dutch oven before baking the bread traps steam, which helps develop a golden, crunchy crust.
- → Can I make the stew thicker without changing flavor?
Stirring in a cornstarch slurry near the end of cooking gently thickens the stew without altering its rich taste.
- → Are there suitable vegetable substitutes for this stew?
Sweet potatoes or turnips can replace parsnips for a slightly different but still hearty vegetable profile.
- → What wine pairs well with this hearty dish?
A robust red wine like Cabernet Sauvignon enhances the rich, savory flavors of the stew.
- → How long should the bread dough rise before baking?
The dough should rise at room temperature until doubled in size, typically 2–3 hours for optimal texture.