Hearty Beef Stew

February 09, 2022

This recipe for a classic beef stew will warm you up on all those cold and dreary winter nights from the inside out. Plus, it's also a great way to use all of your Local Roots root vegetables! Here, we've used a mixture of carrots, turnips, and potatoes, but any hearty root vegetables will do. Try sunchoke or daikon and change it up to make it your own! 


Serves 2-3



8 oz. stew beef (chuck or round)

1 Local Roots onion, diced

2 stalks celery, diced

3 cloves garlic, minced

½ cup red wine 

1 large Local Roots carrot, cut into chunks

1 large Local Roots turnip, cut into chunks

2 Local Roots potatoes, cut into chunks 

1 small bunch thyme, tied together with butcher twine

1 bay leaf

12 oz. canned tomatoes

4 cups water


Olive oil

1 Tbsp. chopped parsley (optional)



1. Add oil to a dutch oven or heavy bottomed pot.

2. Generously salt the beef on all sides.

3. Brown the beef, turning until all the sides are crispy and dark brown.

4. Transfer the beef to a separate plate.

5. In the same pot, add the onions, celery, and garlic and cook until beginning to soften and brown. Add the bay leaf and thyme sprigs and stir.

6. Deglaze the pan with the red wine, scraping up any bits on the bottom.

7. Once the alcohol has evaporated, add the tomatoes and the water.

8. Return the beef to the stew and cover.

9. Cook on low at a simmer until the beef is very tender, 1.5-2 hours.

10. Once the beef is tender, add the potatoes, carrots, and turnips. Cook the stew uncovered at a simmer until all of the root vegetables are tender.

11. Remove the thyme bundle and bay leaf. Taste and add salt and pepper to your liking.

12. Serve hot, and garnish with parsley if desired.


This recipe was created by Local Roots Recipe contributor Sachi Nagase / @bothand.nyc

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