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Pioneer Woman Beef Stew with Root Vegetables - recipe card

Pioneer Woman Beef Stew with Root Vegetables

  • Author: Anabelle Mclean
  • Prep Time: 30
  • Cook Time: 150
  • Total Time: 180
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

A deeply savory, rustic beef stew inspired by Ree Drummond’s hearty approach, featuring fork-tender chuck roast braised low and slow in a rich beefy broth. Root vegetables—carrots, parsnips, turnips, and red potatoes—absorb the savory sauce while staying perfectly tender. The stew is finished with fresh thyme and a bright splash of red wine vinegar for balanced, robust flavor in every spoonful.

Ingredients

Scale
  • 2 lb beef chuck roast, trimmed and cut into 1 1/2-inch cubes
  • 2 tsp kosher salt, divided
  • 1 tsp freshly ground black pepper, divided
  • 3 tbsp all-purpose flour
  • 3 tbsp vegetable oil, divided
  • 1 large yellow onion, cut into 1/2-inch dice (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 2 bay leaves, dried
  • 1 tsp fresh thyme leaves, plus extra for garnish
  • 3 medium carrots, peeled and cut into 1 1/2-inch chunks (about 2 cups)
  • 2 medium parsnips, peeled and cut into 1 1/2-inch chunks (about 1 1/2 cups)
  • 1 medium turnip, peeled and cut into 1-inch cubes (about 1 cup)
  • 3/4 lb baby red potatoes, halved or quartered if large (about 2 cups)
  • 1 tbsp red wine vinegar
  • 2 tbsp fresh flat-leaf parsley, finely chopped, for garnish

Instructions

  1. Pat the beef cubes thoroughly dry with paper towels. In a large bowl, toss the beef with 1 teaspoon of the kosher salt, 1/2 teaspoon of the black pepper, and the flour until each piece is lightly and evenly coated. This step removes surface moisture so the beef browns instead of steams, and the flour helps build body in the finished sauce.
  2. Heat 2 tablespoons of the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until the oil shimmers and just begins to ripple. Add half of the floured beef in a single layer, leaving about 1/2 inch of space between pieces. Cook without moving for 3 to 4 minutes, until the undersides are deeply browned and release easily from the pot with tongs.
  3. Turn each piece with tongs and brown the remaining sides for another 3 to 4 minutes total, until the beef is crusty and dark brown in spots. Transfer the browned beef to a plate. Add the remaining 1 tablespoon of oil and repeat with the second batch of beef, again working in a single layer. Avoid crowding the pot—overcrowding drops the pan temperature and causes the meat to boil in its own juices instead of searing.
  4. Reduce the heat to medium. Add the diced onion to the empty pot and cook, scraping the browned bits from the bottom with a wooden spoon, for 5 to 6 minutes until the onion is softened and translucent with lightly golden edges. Those browned bits, called the fond, dissolve into the onion and add deep savory flavor to the stew base.
  5. Add the minced garlic and tomato paste to the pot. Stir constantly and cook for 1 to 2 minutes, until the garlic is fragrant and the tomato paste darkens from bright red to a deep brick-red color. This caramelizes the tomato paste and removes its raw, tinny flavor, concentrating its natural sweetness.
  6. Return the browned beef plus any juices from the plate back to the pot. Pour in the beef broth and Worcestershire sauce. The liquid should just cover the beef; add a splash of water only if some pieces sit above the surface. Add the bay leaves, thyme leaves, the remaining 1 teaspoon of kosher salt, and the remaining 1/2 teaspoon of black pepper.
  7. Bring the liquid to a gentle boil over medium-high heat, watching for small bubbles breaking the surface continuously but not a rolling boil. As soon as bubbles appear consistently, reduce the heat to low. Cover the pot with a heavy lid, leaving it slightly ajar by about 1 inch, and simmer for 1 hour and 15 minutes. Stir every 20 minutes to prevent sticking on the bottom. Low, gentle heat keeps the chuck roast’s collagen breaking down slowly into tender, succulent meat.
  8. After 75 minutes, test a piece of beef by inserting a fork. It should meet slight resistance but begin to yield. Add the carrots, parsnips, turnip, and baby red potatoes to the pot, pressing them gently into the liquid. Return to a gentle simmer over medium heat, then reduce to low again. Cover with the lid slightly ajar and cook for 35 to 45 minutes more.
  9. At the 35-minute mark, test the root vegetables with a paring knife. They are ready when the knife slides in easily but the centers still have a little firmness—like a ripe pear. The beef should shred slightly when pressed with the back of a spoon but not fall apart into strings. If either needs more time, continue simmering and check every 10 minutes.
  10. Remove the pot from the heat. Fish out and discard the bay leaves. Stir in the red wine vinegar, which brightens the entire stew and balances the richness of the beef. Let the stew rest uncovered for 10 minutes; the sauce will thicken slightly as it cools and the flavors will settle. Taste the broth and add a pinch more salt only if needed.
  11. Ladle the stew into wide, deep serving bowls, making sure each bowl gets beef and a mix of all the vegetables. Garnish generously with chopped fresh parsley and a scattering of fresh thyme leaves. Serve hot with crusty bread or over mashed potatoes if desired.

Notes

STORAGE: Cool leftovers to room temperature, cover tightly, and refrigerate for up to 4 days. The flavor deepens overnight. FREEZING: Transfer fully cooled stew to freezer-safe containers, leaving 1 inch of headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator. REHEATING: For refrigerated stew, warm in a covered pot over medium-low heat for 10 to 12 minutes, stirring occasionally, until bubbling at the edges. For frozen stew, reheat from thawed state or gently over low heat, partially covered, for 20 to 25 minutes, stirring every 5 minutes. Add a splash of beef broth if the stew is too thick. Avoid boiling during reheating—it will break down the vegetables and dry out the beef.

Nutrition

  • Calories: 538
  • Sugar: 8g
  • Sodium: 876mg
  • Unsaturated Fat: 9g
  • Carbohydrates: 34g
  • Fiber: 6g
  • Protein: 39g
  • Cholesterol: 112mg

Keywords: pioneer woman beef stew, beef stew with root vegetables, hearty beef stew, chuck roast stew, root vegetable stew, classic beef stew, one pot beef stew, comfort food dinner, braised beef stew, winter stew recipe, slow simmered beef, stovetop beef stew

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Find it online: https://bellesbestbites.com/pioneer-woman-beef-stew-with-root-vegetables-recipe/