Method
- Pat the beef dry. Heat a heavy pot over medium-high heat and add half the oil. Brown the beef in two or three uncrowded batches, turning only after a dark crust forms. Transfer each batch to a plate.
- Reduce the heat to medium. Add the remaining oil and onions. Cook for 6 to 8 minutes, scraping the browned bits from the pot. Add the garlic and tomato paste and cook for 1 minute.
- Sprinkle in the flour and stir for 1 minute. Slowly add about one quarter of the stock while stirring, then add the rest. Return the beef and any juices to the pot. Add the bay leaves, thyme, optional Worcestershire-style sauce and pepper.
- Bring just to a simmer. Cover partly and cook over low heat for 75 minutes. The liquid should move gently rather than boil hard.
- Add the carrots, parsnips and potatoes. Simmer partly covered for 35 to 45 minutes, until the beef is tender and the vegetables are cooked through.
- Remove the bay leaves. If the stew is thinner than you prefer, simmer uncovered for 5 to 10 minutes. Taste, season gradually with salt and finish with parsley.
Cultural note
Beef-and-root-vegetable stews appear in many cold-weather cooking traditions. This version is intentionally international rather than tied to one country, using widely available ingredients and an alcohol-free broth.
Useful notes
Browning works best when the beef is dry and the pot is not crowded.
Waxy potatoes hold their shape better than very floury potatoes.
The stew tastes fuller after a night in the refrigerator; loosen it with a splash of stock when reheating.
Serving ideas
Serve with crusty bread, buttered noodles, mashed potatoes or a simple green salad.
Storage and reheating
Cool promptly in shallow containers. Refrigerate for 3 to 4 days or freeze in meal-sized portions for up to 3 months for best quality.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
