Classic Beef Stew with Root Vegetables – Perfect Winter Comfort Food!
The warmth of this Classic Beef Stew with Root Vegetables, a perfect blend of tender beef, hearty potatoes, and sweet carrots, all simmered to perfection. This dish promises a comforting embrace with every spoonful, making it the ultimate winter delight. Ideal for dinner parties or a cozy family meal, it’s a recipe that transforms simple ingredients into a feast!
Classic Beef Stew with Root Vegetables
4
servings20
minutes1
hour346
kcal10
minutes1
hour30
minutesDive into the warmth of this Classic Beef Stew with Root Vegetables, a perfect blend of tender beef, hearty potatoes, and sweet carrots, all simmered to perfection. This dish promises a comforting embrace with every spoonful, making it the ultimate winter delight. Ideal for dinner parties or a cozy family meal, it’s a recipe that transforms simple ingredients into a feast!
Ingredients
- Meat and Aromatics
3 pounds beef chuck roast, trimmed and cut into chunks
1 large onion, finely diced
3 cloves garlic, minced
- Herbs and Seasonings
2 teaspoons fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves, minced
Coarse sea salt and freshly cracked black pepper to taste
- Liquids and Thickeners
1 tablespoon high-quality extra-virgin olive oil
3 tablespoons concentrated tomato paste
2 tablespoons all-purpose flour
1/2 cup robust red wine
3 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
- Vegetables
1 pound small baby potatoes, halved
4 large carrots, peeled and cut into thick slices on the bias
- Alternative Ingredients
Beef chuck roast -> Pork shoulder or lamb shoulder
Red wine -> Beef stock or grape juice with a splash of vinegar
All-purpose flour -> Gluten-free flour blend or cornstarch for thickening
Worcestershire sauce -> Soy sauce or balsamic vinegar
Directions
- Preparation and Searing – Generously season the beef chunks with salt and pepper. Set your Instant Pot to the Sauté setting for 15 minutes and heat the olive oil until shimmering. Add the beef and sear until browned on all sides, approximately 5 minutes per side.
- Building Flavors – Remove the beef and add the diced onion to the pot. Sauté until translucent, about 5 minutes. Incorporate the minced garlic, chopped rosemary, and thyme, cooking until aromatic, roughly 1 minute. Mix in the tomato paste and flour, then slowly whisk in the red wine until smooth.
- Pressure Cooking – Pour in the beef broth and Worcestershire sauce. Add the halved potatoes and sliced carrots to the pot. Return the seared beef to the pot. Secure the lid and set the Instant Pot to pressure cook on high for 60 minutes.
- Finishing Touches – Follow the quick release method after cooking is complete. Allow the beef to rest in the stew for at least 10 minutes before serving.
Equipment
- instant pot
- chef’s knife
- cutting board
- measuring cups and spoons
Nutrition Facts
- Calories: 346kcal
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 109mg
- Sodium: 911mg
- Potassium: 850mg
- Carbohydrates: 17g
- Fiber: 3g
- Sugar: 4g
- Protein: 40g
- Vitamin A: 5090IU
- Vitamin C: 9mg
- Calcium: 49mg
- Iron: 4mg
