Description
This hearty Beef and Root Vegetable Stew combines tender chuck roast with a medley of root vegetables simmered in a rich, flavorful broth enhanced by red wine, fresh herbs, and a touch of tomato paste and Dijon mustard. Perfect for cozy dinners, this versatile recipe can be prepared using stovetop, Instant Pot, or slow cooker methods, offering flexibility without sacrificing depth of flavor.
Ingredients
Scale
Beef and Seasonings
- 2 pounds chuck roast, trimmed of fat and cut into 1″ pieces
- Coarse ground Kosher salt, to taste
- Freshly cracked black pepper, to taste
Cooking Fats and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium shallot, diced
- 3 cloves garlic, minced (about 2 teaspoons)
Flavor Enhancers
- 3 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 1 cup red wine (Cabernet Sauvignon, Chianti, or another robust wine recommended)
- 1 bunch fresh thyme (about 6 sprigs)
- 1 sprig fresh rosemary
- 2 tablespoons Worcestershire sauce (Lea and Perrins brand for gluten-free)
- 1 tablespoon brown sugar
Stock and Thickener
- 4-7 cups Kitchen Basics Unsalted Beef Stock, divided (1 cup reserved for thickening)
- 2 tablespoons cornstarch
Vegetables
- 3 cups ½” diced butternut squash (1″ dice for Instant Pot) (about 1 pound)
- 2 cups ½” diced turnip (1″ dice for Instant Pot) (about 2 medium turnips)
- 1 cup ¼” diced carrot (about 2 medium carrots)
Instructions
- Prepare the beef: Allow beef pieces to sit at room temperature for 15 minutes while cutting the vegetables. Pat the beef dry with a paper towel to remove moisture, then season liberally with kosher salt and freshly cracked black pepper.
- Brown the meat (Stovetop and Slow Cooker methods): Heat a heavy-bottomed soup pot or Dutch oven over medium-high heat. When a drop of water sizzles, add butter and olive oil. Brown the beef pieces in two batches for about 4 minutes per batch until caramelized. Transfer beef to a plate and set aside.
- Chill reserved beef stock: Measure out 1 cup of beef stock and place it in the fridge to chill; this will be used later for thickening the stew.
- Sauté aromatics and build base: Reduce heat to medium-low. Add diced shallots and sauté until soft and translucent, about 3 minutes. Add minced garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and Dijon mustard, cooking for about 1 minute. Pour in the red wine, scraping the bottom of the pot to lift browned bits.
- Combine and simmer (Stovetop method): Return the browned beef along with any accumulated juices to the pot. Add thyme and rosemary sprigs, 6 cups beef stock, Worcestershire sauce, and brown sugar. Bring to a boil over medium-high heat, then reduce to a simmer and partially cover. Cook until meat is fork-tender, approximately 1 hour 15 minutes.
- Add vegetables and continue simmering (Stovetop method): Stir in butternut squash, turnips, carrots, and more stock if necessary to cover the vegetables. Simmer for an additional 45 minutes until vegetables are tender.
- Thicken the stew (Stovetop method): Whisk 2 tablespoons cornstarch into the chilled reserved 1 cup beef stock until smooth. Increase heat to bring stew to a low boil, then whisk in the cornstarch mixture. Boil for 2 minutes until thickened. Remove thyme and rosemary sprigs, then season to taste with additional salt and pepper. Serve hot.
- Instant Pot cooking: On ‘Sauté’ mode, heat olive oil and butter in the Instant Pot. Brown the beef for 4-5 minutes. Add shallots, garlic, tomato paste, Dijon mustard, red wine, 3 cups beef stock, Worcestershire sauce, brown sugar, root vegetables, and herbs. Seal the lid and cook on high manual pressure for 40 minutes, followed by a 10-minute natural pressure release.
- Thicken and finish stew (Instant Pot method): Place 1 cup reserved beef stock in the fridge to chill while stew cooks. After pressure releases, preheat oven to 450°F. Transfer hot stew carefully into a large baking dish, cast iron pot, or braiser. Whisk cornstarch into chilled stock and stir into stew. Bake uncovered for 15 minutes to thicken and brown the top. Remove carefully and serve hot.
- Slow Cooker cooking: After browning beef as described earlier, transfer beef to slow cooker. Add shallots, garlic, tomato paste, Dijon mustard, red wine, 6 cups beef stock, Worcestershire sauce, brown sugar, and herbs. Cook on low for 7-8 hours.
- Add vegetables and finish in slow cooker: About one hour before serving, increase the slow cooker heat to high and add root vegetables. Cook an additional hour until vegetables are tender.
- Thicken before serving (Slow Cooker method): Whisk cornstarch into chilled reserved stock. Stir into stew during the last 10 minutes of cooking and allow to thicken before serving. Serve hot.
Notes
- This stew tastes even better the longer it sits; refrigerate leftovers for up to 5 days.
- Leftovers freeze well for up to 6 months.
- Use a robust red wine like Cabernet Sauvignon or Chianti for the best flavor.
- Adjust salt and pepper to taste at the end of cooking.
- For Instant Pot method, dice vegetables slightly larger to avoid overcooking.
- Make sure to brown the beef well to develop deep flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg
