Slow-Cooked Beef Stew with Root Vegetables
Here’s a recipe for Slow-Cooked Beef Stew with Root Vegetables that’s perfect for those cozy, slow-cooked meal moments. This stew is full of tender beef, flavorful root vegetables, and a rich, savory broth.
Slow-Cooked Beef Stew with Root Vegetables
Ingredients:
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional; can substitute with additional beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 bay leaves
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into 1-inch cubes
- 1 large parsnip, peeled and cut into 1-inch pieces
- 1 rutabaga, peeled and cut into 1-inch pieces (optional)
- 1 cup frozen peas (optional)
- Salt and black pepper to taste
- Chopped fresh parsley (for garnish)
