Sometimes I scrave something hearty and comforting, like a good old-fashioned beef stew. Especially after a long day in the garden or just wanting something filling and satisfying for dinner.

This Beef Stew with Root Vegetables is one of those recipes that’s so simple to make and always hits the spot. It’s got all the good stuff: tender beef, carrots, potatoes, and parsnips simmered together in a rich, herby broth. I like to keep it easy and let it do its thing on the stove while I tackle the evening chores (or sneak in a cup of tea on the porch).

Here’s how I make it:

Ingredients:

• 2 lbs beef stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and pepper
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 3 potatoes, peeled and cubed
• 3 tablespoons tomato paste
• 4 cups beef broth
• 1 cup red wine (optional but adds great flavor)
• 2 teaspoons fresh thyme (or 1 teaspoon dried)
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 2 bay leaves
• Fresh parsley, chopped, for serving

How to Make It:

1. Brown the Beef:
   Heat the olive oil in a big pot or Dutch oven over medium heat. Season the beef with salt and pepper, then brown it in batches so it gets a nice sear. Set it aside.

2. Cook the Veggies:
Add the chopped onion to the same pot and cook for a few minutes until it softens. Stir in the garlic and let it cook for another minute.

3. Build the Stew:
Add the tomato paste and cook it for a minute or so. Then toss the beef back in, along with the carrots, parsnips, and potatoes. Pour in the broth and the wine if you’re using it. Add the thyme, rosemary, and bay leaves.

4. Simmer:
Bring everything to a gentle boil, then reduce the heat, cover, and let it simmer for 1½ to 2 hours, stirring now and then, until the beef is nice and tender.

5. Finish Up:
Remove the bay leaves, taste, and adjust the seasoning if needed. Sprinkle on some fresh parsley before serving.

How Many Does It Serve?
This recipe makes enough for 4 to 6 servings, depending on portion size and what you’re serving alongside (bread, salad, etc.).

Tips & Tricks:
Use any root veggies you like. Feel free to swap in turnips, rutabaga, or even sweet potatoes if you have them.

Don’t skip the browning step. It adds so much flavor to the stew. If you’re short on time, you can skip it, but it’s worth it!

Make it ahead. Stew tastes even better the next day, so it’s great for meal prepping or leftovers.

Serve it with something crusty. Think warm bread, biscuits, or even a slice of sourdough to mop up that delicious broth.

Taste before serving. Give it a final taste and add salt or pepper as needed.

Make it in a slow cooker. Brown the beef and onions first, then transfer everything to a slow cooker and cook on low for 6-8 hours.