Cozy Recipe of the Week: Slow-Simmered Beef & Root Vegetable Stew

As the winter chill settles over Maine, there's nothing more comforting than a bowl of slow-simmered beef and root vegetable stew.

 

This classic dish is rich, filling, and perfect for cold evenings.

 

Cooking it low and slow fills your home with inviting aromas and provides ample leftovers for the week.

 

Ingredients

 

2 tablespoons olive oil

 

2 pounds beef chuck, cut into 1½-inch cubes

 

1 medium onion, chopped

 

3 cloves garlic, minced

 

4 carrots, peeled and cut into chunks

 

3 parsnips or additional carrots, chopped

 

3 medium potatoes, peeled and cubed

 

2 tablespoons tomato paste

 

4 cups beef broth

 

1 cup water

 

1 teaspoon salt (adjust to taste)

 

½ teaspoon black pepper

 

1 teaspoon dried thyme

 

1 teaspoon dried rosemary

 

1 bay leaf

 

Optional: 1 tablespoon flour (for thickening)

 

Preparation Steps

 

Brown the Beef:

 

Heat olive oil in a large pot over medium-high heat.

 

Add beef in batches, ensuring not to overcrowd the pot.

 

Brown on all sides, about 6–8 minutes per batch.

 

Remove beef and set aside.

 

Cook the Aromatics:

 

Reduce heat to medium.

 

Add chopped onion and cook for 4–5 minutes until softened.

 

Add minced garlic and cook for 30 seconds, stirring constantly.

 

Build the Base:

 

Stir in tomato paste and cook for 1 minute.

 

If using flour, sprinkle it in now and stir for another minute to deepen flavor and slightly thicken the stew.

 

Add Liquids and Seasoning:

 

Return beef to the pot.

 

Add beef broth, water, salt, pepper, thyme, rosemary, and bay leaf.

 

Stir well, scraping the bottom to loosen any browned bits.

 

Simmer Slowly:

 

Bring to a gentle boil, then reduce heat to low.

 

Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is tender.

 

Add Vegetables:

 

Add carrots, parsnips, and potatoes.

 

Cover and continue simmering for 30–40 minutes, or until vegetables are fork-tender.

 

Finish and Serve:

 

Remove bay leaf.

 

Taste and adjust seasoning as needed.

 

Let rest for 10 minutes before serving.

 

Serving Tip:

 

Serve with crusty bread or warm rolls.

 

This stew tastes even better the next day.

 

For those interested in exploring more local flavors, consider visiting the Portland Farmers' Market.

 

Operating year-round since 1768, the market offers a variety of fresh, locally sourced ingredients that can elevate your home-cooked meals.

 

From December to April, the winter market is held on Saturdays in the former Catherine McAuley High School building.

 

Embrace the season by preparing this hearty stew and supporting local farmers.

 

It's a delicious way to stay warm and connected to Maine's rich culinary heritage.