Beef Stew with Root Vegetables – Easy Homemade Comfort Food

There is nothing quite like a pot of homemade beef stew simmering on the stove. It’s one of those meals that makes the whole house smell wonderful and reminds you just how good simple, homemade cooking can be.

This Beef Stew with Root Vegetables is hearty, flavorful, and incredibly satisfying. Made with beautiful chuck roast from the butcher, carrots, parsnips, and turnips, it’s a delicious twist on traditional beef stew.

The secret is giving the beef plenty of time to cook slowly. A combination of beer, beef broth, garlic, onions, tomato paste, and a little tamari creates a wonderful, savory cooking liquid that develops into a delicious broth.

Now, I will tell you that my stew came out a little brothy. But honestly? I love a good broth! If you prefer a thicker stew, you can easily thicken it with a little flour or cornstarch.

And let’s talk about those root vegetables!

If you think you don’t like parsnips or turnips, I challenge you to give them another try. Once they simmer in that flavorful broth alongside the beef, they take on an entirely different character. They’re tender, slightly sweet, and absolutely delicious.

This recipe takes approximately 3 to 3½ hours, so it’s ideal for a day when you have a little extra time. You can also make it in your pressure cooker when you want to speed things up.

As always, make it your own. Love potatoes? Add potatoes! Prefer extra turnips? Throw them in!

That’s the beauty of cooking. Start with a good recipe and make it yours.

From my kitchen to yours, enjoy!

Serves 6–8

Prep time: 20 minutes

Cook time: 3–3½ hours

Total time: Approximately 3 hours 20 minutes to 3 hours 50 minutes

Cooking method: Stovetop

Ingredients

3 tablespoons organic extra virgin olive oil
1 tablespoon grass-fed or organic butter
2½ pounds beef chuck roast, cut into 1–1½-inch chunks
4 large organic garlic cloves, minced
1 medium organic onion, diced
1 can of beer (12 ounces)
4 cups organic beef broth, plus extra as needed
1 tablespoon organic tamari
2–3 tablespoons organic tomato paste
1½ teaspoons organic cane sugar
½ teaspoon organic paprika
½ teaspoon sea salt
Freshly ground organic black pepper, to taste
2 organic carrots, thickly sliced
2 parsnips, thickly sliced
1 turnip, thickly sliced
2 tablespoons organic all-purpose flour (optional)
Minced fresh organic flat-leaf parsley, for garnish

Instructions

Step 1: Brown the beef

Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Working in batches if necessary, brown the beef chunks on all sides. Don’t overcrowd the pan; you want a nice sear.

Remove the beef and set aside.

Step 2: Build the flavor

Add the minced garlic and diced onion to the same pot. Cook for approximately 3 minutes, until softened and fragrant.

Add the tomato paste and cook until darkened.

Pour in the beer and beef broth. Add the tamari, sugar, paprika, sea salt, and freshly ground black pepper.

Stir everything together, scraping up those delicious browned bits from the bottom of the pot.

Return the beef to the pot.

Step 3: Let it simmer

Cover and reduce the heat to low.

Allow the stew to simmer gently for approximately 1½ hours, or until the beef begins to become tender.

Check occasionally. If the liquid gets too low, add a little additional beef broth.

Step 4: Add the root vegetables

Add the carrots, parsnips, and turnips.

Stir gently, cover, and continue simmering for approximately 30 minutes, or until the vegetables are tender and the beef is very soft.

If the meat needs more time, don’t rush it. Continue cooking until fork-tender.

Step 5: Thicken the broth (optional)

If you prefer a thicker consistency like me, remove approximately 1 cup of cooking liquid from the pot.

Whisk in 2 tablespoons of flour until smooth. Return the mixture to the pot, stirring well.

Simmer uncovered for approximately 10 minutes until the broth thickens.

You can also use a cornstarch slurry instead of flour.

Step 6: Finish and serve

Stir in the fresh parsley.

Taste and adjust the seasonings if necessary.

Serve hot with some crusty bread for dipping into that delicious broth!

Cooking Tips & Variations

Can I make this in a pressure cooker?

Absolutely! Brown the beef using the sauté function, then add the garlic, onions, beer, broth, and seasonings. Pressure cook until the beef is tender. Add the vegetables afterward and cook briefly under pressure so they don’t become mushy. Follow your pressure cooker’s instructions for timing and liquid requirements.

Can I add potatoes?

Of course! Yukon Gold or red potatoes would be wonderful additions. Cut them into chunks and add them with the other vegetables.

Can I substitute the vegetables?

Absolutely. Add more carrots, parsnips, turnips, or even rutabaga. This is a very forgiving recipe.

How do I store leftovers?

Refrigerate in an airtight container for up to 3–4 days. You can also freeze the stew for approximately 2–3 months for best quality.

A little note about the broth: Don’t feel obligated to thicken it! A flavorful, brothy beef stew is just as wonderful as a thick one.

A Little More About Jacq From Jersey

I believe good cooking starts with good ingredients. I love using organic ingredients whenever possible, quality meats, fresh vegetables, and simple seasonings.

No complicated techniques. No unnecessary ingredients. Just delicious food made from scratch.

Whether it’s Italian-American comfort food, a little Jersey inspiration, or something new from my Lowcountry kitchen, there’s always something cooking!

Welcome to Jacq From Jersey!

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