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Hearty Beef Stew with Winter Veggies

I grew up on this meal - it's cheap, flavorful and filling. It'll likely be added to your bi-weekly rotation because the dutch oven does most of the work for you.
prep time30 minutes
cook time3 hours
total time3 hours 30 minutes
Print Recipe

Ingredients

Ingredients (~8 servings)

  • 3 lbs beef chuck roast, cut into 2" cubes
  • 2 Tbsp neutral oil, like canola
  • 2 Tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 leeks, white and light green parts only, sliced and rinsed
  • 5 garlic cloves, thinly sliced
  • 1 1/2 Tbsp Better than Bouillon Beef paste
  • 1 1/2 Tbsp tomato paste
  • 1 1/2 Tbsp Dijon mustard
  • 1/4 cup all-purpose flour
  • 2 1/2 cups bold red wine
  • 3 cups beef stock
  • 4 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 3 fresh bay leaves
  • 1 1/2 lbs baby gold potatoes, halved
  • 4 carrots, peeled and chopped
  • 1 large parsnip, peeled and chopped
  • 1 turnip, peeled and chopped
  • kosher salt
  • fresh cracked pepper

Horseradish Cream Sauce

  • 10 oz crème fraîche or sour cream
  • 1 1/2 Tbsp prepared horseradish
  • 3 tsp Dijon mustard
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 lemon, juiced

Instructions

  • Pat beef dry and season with salt and pepper.
  • Sear beef cubes in hot oil until browned, working in batches.
  • Tie herbs together with kitchen twine.
  • Sauté onions, leeks, and garlic in butter until soft.
  • Add tomato paste, Dijon, and beef bouillon. Sprinkle flour and cook.
  • Pour in wine and beef broth, scraping pan bottom. Add herb bundle and bay leaves.
  • Return beef to pot and cover. Bake at 350F for 2 hours.
  • Add potatoes, carrots, parsnip, and turnip. Bake another hour until beef is tender.
  • Whisk horseradish cream ingredients together in separate bowl.
  • Let stew rest 30 minutes before serving.
  • Remove herb bundle and bay leaves. Season to taste.
  • Serve with horseradish cream on top.

Notes

Stew tastes better the next day. Can be made ahead and refrigerated.