Town Square Steak and Root Vegetable Stew
A hearty, comforting stew brimming with tender chunks of beef and wholesome root vegetables, simmered slowly in a rich, savory broth. This dish embodies the warmth and community of a close-knit town, perfect for a gathering and guaranteed to fill hungry bellies with robust flavor.
Directions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.
- 3
Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer until reduced by half, about 3-5 minutes.
- 5
Stir in the beef broth, diced tomatoes with their juice, tomato paste, fresh thyme, and bay leaves. Return the beef to the pot.
- 6
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1 1/2 hours, stirring occasionally.
- 7
Add the carrots, parsnips, and potatoes to the pot. Stir to combine.
- 8
Continue to simmer, covered, for another 45-60 minutes, or until the beef and vegetables are fork-tender.
- 9
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed.
- 10
Serve hot, garnished with fresh chopped parsley.