Pin it A hearty, rustic beef stew simmered with root vegetables, mushrooms, and herbs, served alongside a golden, crusty homemade bread—perfect for a comforting, cozy dinner.
This recipe has become a favorite for chilly evenings when I want a warm and satisfying dinner that feels like home.
Ingredients
- For the Beef Stew: 2 lbs (900 g) beef chuck cut into 1½-inch cubes, 2 tbsp olive oil, 1 large yellow onion diced, 3 cloves garlic minced, 3 medium carrots peeled and cut into 1-inch chunks, 2 parsnips peeled and cut into 1-inch chunks, 2 celery stalks sliced, 8 oz (225 g) cremini or button mushrooms quartered, 2 tbsp tomato paste, 1 cup (240 ml) dry red wine, 4 cups (1 L) beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp dried rosemary, 2 tsp smoked paprika, 1½ tsp kosher salt (plus more to taste), ½ tsp black pepper, 2 medium Yukon Gold potatoes cut into 1-inch pieces, 1 tbsp Worcestershire sauce, 1 tbsp cornstarch mixed with 2 tbsp cold water (optional for thickening), ¼ cup fresh parsley chopped (for garnish)
- For the Crusty Homemade Bread: 3½ cups (440 g) bread flour (plus extra for dusting), 2 tsp kosher salt, 1 tsp instant yeast, 1½ cups (360 ml) warm water (about 110°F/43°C)
Instructions
- Prepare the bread dough:
- In a large bowl, mix bread flour, salt, and yeast. Add warm water and stir just until a sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2 3 hours or until doubled in size.
- Make the stew:
- Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown them in batches about 2 3 minutes per side. Set browned beef aside. In the same pot, add onion and sauté for 3 minutes until softened. Stir in garlic, carrots, parsnips, celery, and mushrooms. Sauté for another 5 minutes. Add tomato paste and cook for 1 minute. Pour in red wine scraping up browned bits. Simmer for 3 4 minutes. Return beef to the pot. Add beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir well. Bring to a simmer, cover, and cook on low heat for 1½ hours, stirring occasionally. Add potatoes and Worcestershire sauce. Simmer uncovered for another 45 minutes or until beef and vegetables are tender. If a thicker stew is desired, stir in cornstarch slurry and simmer for 5 minutes until thickened. Taste and adjust seasoning.
- Bake the bread:
- About 45 minutes before serving, preheat oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with lid inside to heat for 30 minutes. Turn dough onto floured surface. Shape into a round loaf. Place on parchment paper, cover loosely, and let rest 20 30 minutes. Carefully remove hot pot from oven. Lift dough with parchment paper and place inside. Cover and bake 30 minutes. Remove lid and bake another 10 15 minutes until golden and crusty. Let bread cool slightly before slicing. Ladle stew into bowls, garnish with parsley, and serve with warm bread.
Pin it My family gathers around the table eagerly whenever I serve this stew and bread, making cherished memories with every bite.
Required Tools
Large Dutch oven or heavy soup pot, sharp knife, cutting board, mixing bowls, wooden spoon, measuring cups and spoons, parchment paper, oven mitts
Allergen Information
Contains gluten (bread flour) and yeast. Stew contains no common allergens but Worcestershire sauce may contain anchovies (fish). Always check ingredient labels for potential allergens.
Nutritional Information
Per serving: Calories 565, Total Fat 15 g, Carbohydrates 62 g, Protein 38 g
Pin it 
This stew and bread combo offers a warm and filling meal that’s perfect any time of the year.
Recipe FAQ
- → What cut of beef is best for this stew?
Beef chuck is ideal for slow simmering, as its marbling breaks down, making the stew tender and flavorful.
- → Can I substitute the root vegetables?
Yes, sweet potatoes or turnips can replace parsnips for a different but delicious flavor profile.
- → How do I achieve a crusty bread loaf?
Let the dough rise fully, then bake in a preheated Dutch oven to retain steam and develop a golden, crisp crust.
- → Is it necessary to use red wine in the stew?
Red wine adds depth and acidity, but you can substitute with extra broth or a splash of balsamic vinegar for richness.
- → How thick should the stew be?
Simmer until vegetables and beef are tender; add a cornstarch slurry if a thicker texture is preferred.