Savory Beef Stew

This isn’t your standard carrots-and-potatoes beef stew. Parsnips and turnips replace the usual suspects, and frozen succotash stirred in at the end adds corn and lima beans for color and sweetness. It’s a fuller, more interesting bowl.

Flour-coated beef chuck gets browned first, building a fond on the bottom of the pan that the vegetables and red wine deglaze into something rich and savory. Crushed tomatoes and beef stock create the braising liquid, while thyme and rosemary keep the flavor profile firmly in comfort-food territory.

The 45-minute simmer gives the chuck time to turn fork-tender without the root vegetables falling apart completely. Parsnips bring an earthy sweetness that potatoes don’t, and turnips add a slight peppery bite that rounds out the stew.

Adding the succotash at the very end keeps the corn and beans from getting mushy. They just need enough time to heat through while staying distinct from the braised vegetables.

Chef Tips

• Brown the beef in batches. If the pan is crowded, the meat steams and you won’t get the crust that builds flavor.
• Don’t skip the red wine. It adds acidity and depth that beef stock alone can’t deliver.
• Dice the root vegetables evenly so they cook at the same rate. Uneven pieces mean some are mush while others are still hard.
• This stew tastes even better the next day after the flavors have had time to meld overnight in the fridge.

Variations

• Add potatoes alongside the turnips and parsnips for a more traditional version.
• Swap red wine for dark beer or stout for a deeper, maltier flavor.
• Stir in a tablespoon of tomato paste when sauteing the vegetables for more concentrated tomato flavor.