Why You’ll Love Hearty Beef Stew with Winter Veggies Recipe
I enjoy this recipe because it’s classic, dependable, and incredibly satisfying. I like how the beef becomes fall-apart tender while the carrots, potatoes, parsnips, and turnips add sweetness and texture. It’s a true stick-to-your-ribs meal that feels perfect for cold days and cozy evenings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Beef Stew 3 lbs beef chuck roast, cut into 2″ cubes 2 tablespoons neutral oil, like canola 2 tablespoons unsalted butter 1 yellow onion, diced 2 leeks, white and light green parts only, sliced and rinsed 4 garlic cloves, thinly sliced 1 tablespoon Better than Bouillon Beef paste 1 tablespoon tomato paste 1 tablespoon dijon mustard 3 tablespoons all-purpose flour 2 cups pomegranate juice 2 1/2 cups beef stock 3 sprigs fresh thyme 2 sprigs fresh rosemary 2 fresh bay leaves 1 lb baby gold potatoes, halved 3 carrots, peeled and chopped 1 large parsnip, peeled and chopped 1 turnip, peeled and chopped kosher salt fresh cracked pepper
I start by preheating the oven to 350°F. I heat the oil in a Dutch oven over medium-high heat, pat the beef dry, and season it generously with salt and pepper. I sear the beef in batches until browned on all sides, then transfer it to a plate.
I tie the thyme and rosemary together with kitchen twine to make a simple herb bundle. I reduce the heat, add the butter, and once it melts, I sauté the onion and leeks until soft. I stir in the garlic and cook briefly.
I build the base by stirring in the tomato paste, dijon mustard, and beef bouillon paste until the vegetables are well coated. I sprinkle in the flour and cook it for a couple of minutes, then pour in the pomegranate juice and bring everything to a simmer, scraping up the browned bits from the pot. I stir in the beef stock, add the bay leaves and herb bundle, then return the beef and its juices to the pot.
I cover the pot and transfer it to the oven to braise for about 2 hours. While it cooks, I whisk together all the horseradish sauce ingredients and refrigerate it until serving time.
After two hours, I stir in the potatoes, carrots, parsnip, and turnip. I cover the pot again and return it to the oven for another hour, until the beef is very tender. Once done, I let the stew rest for about 30 minutes before serving.
Servings and Timing
I usually get 6 generous servings from this stew. It takes about 20 minutes to prepare, around 3 hours and 30 minutes to cook, and roughly 3 hours and 50 minutes total.
Variations
I sometimes swap in sweet potatoes or rutabaga depending on what I have. When I want extra depth, I add mushrooms along with the onions and leeks. I also enjoy serving this stew with crusty bread instead of the horseradish sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stew gently on the stovetop over low heat, adding a splash of beef stock if it thickens too much.
FAQs
Can I make this stew ahead of time?
I often do, since the flavors deepen and improve the next day.
What cut of beef works best?
I always use beef chuck because it becomes tender and flavorful when braised.
Do I have to cook this in the oven?
I prefer the oven for even heat, but I can also simmer it gently on the stovetop.
Can I freeze beef stew?
I freeze it in portions and thaw it overnight in the refrigerator.
Why add the vegetables later?
I add them later so they don’t overcook and turn mushy.
How thick should the stew be?
I like it thick enough to coat a spoon but still brothy.
Can I skip the horseradish sauce?
I can, but I love the contrast it adds to the rich stew.
How do I know when the beef is done?
I check that it shreds easily with a fork.
Can I add peas?
I sometimes stir in peas at the very end for a pop of color.
Is this stew very filling?
I find it extremely hearty, so a small bowl goes a long way.
Conclusion
I keep this Hearty Beef Stew with Winter Veggies in my cold-weather rotation because it’s comforting, nourishing, and full of deep, satisfying flavor. I love how the tender beef and vegetables come together into a classic meal that always feels like home.
Hearty Beef Stew with Winter Veggies is a deeply comforting, slow-braised dish made with tender beef chuck, rich broth, and a medley of winter vegetables that soak up every bit of flavor.
Ingredients
3 lbs beef chuck roast, cut into 2-inch cubes
2 tbsp neutral oil (canola or similar)
2 tbsp unsalted butter
1 yellow onion, diced
2 leeks, white and light green parts only, sliced and rinsed
4 garlic cloves, thinly sliced
1 tbsp Better Than Bouillon beef paste
1 tbsp tomato paste
1 tbsp Dijon mustard
3 tbsp all-purpose flour
2 cups pomegranate juice
2 1/2 cups beef stock
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 lb baby gold potatoes, halved
3 carrots, peeled and chopped
1 large parsnip, peeled and chopped
1 turnip, peeled and chopped
Kosher salt, to taste
Freshly cracked black pepper, to taste
8 oz crème fraîche or sour cream
1 tbsp prepared horseradish
2 tsp Dijon mustard (horseradish sauce)
1 tbsp Worcestershire sauce
Juice of 1 lemon
Instructions
Preheat the oven to 350°F (175°C).
Heat oil in a Dutch oven over medium-high heat. Pat beef dry, season with salt and pepper, and sear in batches until browned. Remove beef and set aside.
Tie thyme and rosemary together with kitchen twine to form an herb bundle.
Reduce heat to medium, add butter, then sauté onion and leeks until softened.
Add garlic and cook briefly until fragrant.
Stir in tomato paste, Dijon mustard, and beef bouillon paste until vegetables are coated.
Sprinkle in flour and cook for 2 minutes.
Pour in pomegranate juice, bring to a simmer, and scrape up browned bits.
Add beef stock, bay leaves, and herb bundle. Return beef and juices to the pot.
Cover and transfer to the oven. Braise for 2 hours.
Meanwhile, whisk together crème fraîche, horseradish, Dijon mustard, Worcestershire sauce, and lemon juice. Refrigerate until serving.
After 2 hours, stir in potatoes, carrots, parsnip, and turnip.
Cover and return to the oven for 1 more hour, until beef is very tender.
Remove from oven and let rest for 30 minutes before serving.
Notes
Flavors improve when made a day ahead.
Add vegetables later to prevent overcooking.
Serve with crusty bread if skipping horseradish sauce.
