French Beef Stew with Root Vegetables
This French beef stew is hearty, rustic, and full of cozy flavor from root vegetables, fresh herbs, and a rich broth perfect for chilly nights or slow weekend cooking.
Equipment
- Dutch Oven
Ingredients
Main Ingredients
- 2.5 pounds chuck roast cut into chunks
- 2 yellow onions chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1/2 cup unsweetened grape juice
- 2 tbsp apple cider vinegar
- 4 cups beef stock preferably homemade
- 4 carrots peeled and chopped
- 3 parsnips peeled and chopped
- 2 turnips peeled and chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp olive oil
- 2 tbsp salted butter
- to taste salt and black pepper
Instructions
- Heat oil in a Dutch oven over medium-high heat. Sear beef chunks in batches until browned. Set aside.
- Add onions to the pot and cook until softened and caramelized. Stir in garlic and tomato paste and cook until darkened.
- Deglaze the pot with grape juice and vinegar, scraping up brown bits. Simmer for a few minutes.
- Return the beef to the pot, add stock, thyme, bay leaf, salt, and pepper. Bring to a simmer, cover, and cook on low for 2 hours.
- Add carrots, parsnips, and turnips. Continue simmering for another hour until vegetables are tender.
- Finish with butter stirred in. Adjust seasoning if needed and serve hot with crusty bread or over mashed potatoes.
Notes
- This stew tastes even better the next day.
- Reheat gently and serve with crusty bread.
- Add a splash of Worcestershire or lemon juice to brighten just before serving.