Beef Stew with Roasted Root Vegetables



  • 2 lbs beef stew meat, large chunks or 3 lbs pot roast
  • kosher salt, to taste
  • pepper, to taste
  • 3 tablespoons canola oil or 3 tablespoons olive oil
  • 2 -3 tablespoons flour
  • 1 large onion, peel and sliced thick in rounds
  • 5 garlic cloves, peel and smashed
  • 1(15 ounce) canplain diced tomatoes with juice
  • 12cup dry red wine, good enough to drink
  • 2 cups beef broth
  • 2 teaspoons dried thyme leaves
  • 2 whole bay leaves
  • 2 medium red onions, peeled, sliced thick
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 medium parsnips, peeled, cut into 1/2-inch coins
  • 3 -4 yukon gold potatoes, peels on and cut into chunks
  • 3 tablespoons olive oil
  • kosher salt, season to taste
  • fresh ground black pepper, season to taste






  1. Preheat the oven to 350°.
  2. Heat a large Dutch oven, with a lid, over medium-high heat.
  3. In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour. Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
  4. Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the beef broth, thyme, and bay leaves, and bring to a boil.
  5. Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven. Cook until the meat is just tender, about 1 1/2 hours.
  6. Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper. Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.


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