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Home » Stew » Oven Braised Beef Stew with Root Vegetables

Oven Braised Beef Stew with Root Vegetables

Published: Feb 3, 2024 by Cooking Chat · This post may contain affiliate links

Jump to Recipe·Print Recipe

Slowly cooked Beef Stew with Root Vegetables features fall apart tender meat and a succulent sauce, served with mashed potatoes for some serious comfort food. Serve with a Côte-Rôtie or other big red wine for best results! We recently tried it with an excellenent Pessac-Léognan red wine.

Planning ahead: We recommend marinating the beef for at least 6 hours. Make the marinade the night before or early in the morning you intend to serve it. If you are opening the Côte-Rôtie we paired with the stew, allow at least one hour to decant the wine. Disclosure: the wine was sent as a complimentary sample, the opinions are entirely my own. 

Bowl of Beef Stew with Root Vegetables served with mashed potatoes and red wine

Table of contents

  • Recipe inspiration
  • Making Beef Stew with Root Vegetables
  • Wine pairing
    • Pessac-Léognan Pairing
    • Côte-Rôtie Wine Pairing
  • Recipe card

Recipe inspiration

Here’s a another recipe that started with the wine in mind.

I had a bottle of Côte-Rôtie to sample as part of my French Wine Picks for Valentine’s Day post with the Winophiles group. This big Syrah based red wine from the Northern Rhone certainly called for hearty fare. I decided Beef Stew with Root Vegetables would be just the thing!

Beef stew is such classic winter comfort food. After a modest amount of work to get it going, the Beef Stew with Root Vegetables slowly braises in the oven for three hours while you enjoy the smells wafting through the house. Make yourself a batch of mashed potatoes in the final hour of braising time for the full comfort food effect. Of course if you are cutting back on carbs you can skip that.

After developing this recipe awhile back, it remains a great option for a hearty meal with a bold red wine pairing. Recently we had a chance to update the recipe a bit while pairing it with a very good red wine from the Pessac-Léognan region of Bordeaux.

Making Beef Stew with Root Vegetables

Here are some tips and an overview of the steps for making root vegetable beef stew. Head to the recipe card for all the details.

bowl of beef stew with side of mashed potatoes, served with a red wine.

Planning ahead: As noted earlier, you want to do some advance planning when making this Beef Stew with Root Vegetables recipe. Start marinating the beef the night before you want to serve it, or early the morning you are having it for dinner. There’s about 30 minutes of active prep, prior to 3 hours of braising.

Lately I’ve been using my oven proof Copper Chef Pan for preparations like the beef stew with root vegetables, rather than the Dutch oven as it cooks things very evenly and is easy to clean (Amazon affiliate link included there in case you are interested in one). Either the copper pan or Dutch oven will work here.

OK, let’s go to the overview of the recipe steps.

Make the marinade: Combine all the marinade ingredients in a large bowl.

onions, garlic, rosemary and bay leaf in a large silver bowl.

Start with the vegetables and herbs, as shown above.

Pour in the red wine after you’ve added the other ingredients, stirring to combine.

red wine added to other marinade ingredients in a large silver bow.

What kind of wine to use? This recipe calls for 4 cups of red wine, more than a whole bottle of wine. I would use inexpensive red wine, but of a quality you wouldn’t mind drinking. You can also use leftover red wine if you have some.

Pat the beef dry with a paper towel after the marinade is ready.. Place the beef in a large, sealable plastic bag – or you can divide the beef into two bags to make things fit a bit easier.

pouring marinade for beef stew into a plastic bag with beef.

Prop up the plastic bag with the beef and open the bag. Carefully pour in the marinade into the bag. Note: if you have someone else around who can hold the bag open for you as you pour, that can make this a bit easier!

stew beef in a plastic bag with marindade ingredients, including rosemary and red wine.

Seal the bag, and gently toss the bag to coat the beef. Marinate in the refrigerator for at least six hours, or overnight.

Get ready to make the stew about 3 ½ hours before you want to eat dinner. Start by preheating the oven to 300 degrees.

Get the vegetables chopped. I went heavy on the parsnips in the initial version of this root vegetable beef stew, but you can certainly mix up the root veggies you use. I used more carrots the most recent time I made this, as you can see from the picture.

chopped carrots and parsnips ready for root vegetable beef stew.

Place a strainer inside a large bowl. Pour the beef mixture into the strainer, using the bowl to capture and reserve the marinade.

a strainer with solid marinade ingredients, and liquid ingredients in a bowl below the strainter.

Remove the beef, scraping off big pieces of veggies, herbs and spices from the marinade. Set the beef aside in a bowl to cook.

Heat the oil in a large oven proof pan on medium heat. Add the onions, and cook until the begin to soften.

Add the beef to the pan. Brown one side of the beef, then turn over to brown the other side.

stew beef in a copper pan with onions.

Stir in the root vegetables and mushrooms, cooking for a few minutes so they begin to soften.

stew beef and vegetables cooking together in a pan.

Add the other stew ingredients to the pan with the beef and root vegetables– the reserved marinade, thyme, rosemary, soy sauce, cinnamon, ketchup, and beef broth. 

You might note I used a bit of ketchup and soy sauce here. Not classic French ingredients but they add some good flavor!

Bring the pan to a simmer, then cover. Place in the oven to cook on 300 for 3 hours.

bowl of beef stew with mashed potatoes on the side.

At the end of the cooking time, carefully remove the stew pan from the oven. Ladle the stew into a bowl, along with mashed potatoes if desired. Enjoy!

If you are looking for a slow cooker beef stew recipe, try our Chanterelle Beef Stew. That also comes with another great French wine pairing. And the same is true for our Beef Daube recipe!

Wine pairing

Beef stew definitely calls for a hearty red wine. We’ve got two excellent beef stew pairing ideas that we have enjoyed, to share with you.

Pessac-Léognan Pairing

We have had a bottle of 2018 Chateau Larrivet Haut-Brion Pessac-Léognan ($47, 14% ABV) waiting for the right meal to open it. Root vegetable beef stew seemed like just the dish to pair with red wine from Bordeaux!

bowl of beef stew served with mashed potatoes and a red wine in the background.

This Pesscac-Léognan has notes of cigar box and prunes on the nose. On the palate, bright, black cherry fruit and notes of lead pencil and leather. With supple tannins, this is a well-balanced red wine. As you might expect, it was an excellent wine pairing for the beef stew!

The wine is a blend of 56% Cabernet Sauvignon, 28% Merlot and 16% Cabernet Franc. The grapes come from 35 year old vines. This Pessac-Léognan wine is aged in a combination of new and used French oak barrels for 14 to 18 months.

Château Larrivet Haut-Brion is a highly regarded winery located in the Pessac-Léognan appellation of Bordeaux. Situated on gravelly soils, the estate benefits has terroir well-suited for Cabernet Sauvignon, Merlot, and Sauvignon Blanc grapevarieties.

Château Larrivet Haut-Brion was cited as one of the leading wines in the commune of Léognan as early as 1840. The estate was acquired by the Gervoson in 1987, and they have built up the estates reputation through a modernization program that combines state of the art winemaking with traditional approaches. Visit Château Larrivet Haut-Brion’s web page for more information.

Côte-Rôtie Wine Pairing

Côte-Rôtie served with beef stew

I had a bottle of 2013 Vidal-Fleury Côte-Rôtie Brune et Blonde ($72) waiting to serve with our Beef Stew with Root Vegetables.

Côte-Rôtie is an appellation in the Northern Rhone known for its steep vineyard slopes and Syrah dominated red wines. The name Côte-Rôtie translates into “roasted hillside”. It is comprised of two slopes, Brune and Blonde, reflected in the name of the wine we opened for our beef stew with root vegetables.

This 2013 Côte-Rôtie is peppery on the nose. Blackberry fruit, currant and notes of leather, complex. This Northern Rhone wine is made from 95% Syrah, 5% Viogner grapes.

red Cote-Rotie wine in decanter next to the bottle and a glass with the wine in it.

I did my initial tasting immediately after opening this wine, then decanted for an hour before dinner– I noticed a bit late that the winery suggested two hours of decanting. But one hour did give the wine good opportunity to open up, featuring plush fruit and a long finish after decanting.

As you might suspect, the Vidal-Fleury Côte-Rôtie Brune et Blonde  is excellent paired with our beef stew! A robust wine that stands up well to the hearty dish.

Vidal-Fleury was established in 1781, making it the oldest house in the Rhone. They produce wines from throughout the Rhone region.

Recipe card

Print

Recipe card

Beef Stew with Root Vegetables

Beef Stew with Root Vegetables features fall apart tender meat and a succulent sauce, served with mashed potatoes for some serious comfort food.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

Beef slowly cooks with root vegetables for a succulent stew, with fall apart tender meat. Excellent served with a bold French red wine.

  • Author: Cooking Chat
  • Prep Time: 30 mins
  • Cook Time: 3 hrs 15 mins
  • Total Time: 3 hrs 45 mins active plus 6 hrs marinating
  • Yield: 8 servings 1x
  • Category: Stew
  • Method: Braise
  • Cuisine: French

Ingredients

Scale

For the marinade

  • 6 sprigs of rosemary
  • 6 cloves
  • 5 bay leaves
  • Onion cut into about 8 pieces
  • 3 garlic cloves, crushed
  • ¼ tsp fennel seed
  • 1 tsp honey
  • tsp coarse salt
  • 5 black peppercorns
  • 4 cups red wine
  • 2 ½ lbs stew beef

For cooking the stew

  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 3 parsnips, peeled and chopped
  • 1 carrot, peeled and chopped
  • ¾ cup mushrooms, chopped
  • 4 cloves garlic minced
  • 1 cup reserved marinade liquid
  • 1 sprig rosemary, minced
  • 1 tsp dried thyme
  • Pinch cinnamon
  • 1 tbsp ketchup
  • 1 tsp low sodium soy sauce
  • 1 ½ cups low sodium beef broth
  • Mashed potatoes for serving (optional)

Instructions

  1. Make the marinade: In a large bowl, combine the marinade ingredients, from the rosemary through the red wine.
  2. Pat dry the beef with a paper towel, and place in a large, sealable plastic bag. Carefully pour in the marinade. Seal the bag, and gently toss the bag to coat the beef. Marinate in the refrigerator for at least six hours, or overnight.
  3. Prepare the Stew: When you’re ready to start cooking, preheat the oven to 300 degrees (convection setting if you have it).
  4. Place a strainer inside a large bowl. Pour the beef mixture into the strainer, using the bowl to capture and reserve the marinade. Remove the beef, scraping off big pieces of veggies, herbs and spices from the marinade. Set the beef aside in a bowl to cook.
  5. Heat the oil on medium heat in a dutch oven or oven proof copper pan. Add the chopped onion to the pan, cook for a few minutes until it starts to soften.
  6. Add the parsnips, carrots, mushroom and garlic to the pan, and cook for a few more minutes.
  7. Stir in the beef, combining it well with the onions and other vegetables. Salt to taste. Cook for 5 to 10 minutes, stirring occasionally to brown on all sides.
  8. Add the remaining stew ingredients to the pan with the beef and vegetables–reserved marinade, rosemary, thyme, cinnamon, ketchup, soy sauce, and beef broth. Stir to combine the ingredients.
  9. Cover the Dutch oven / copper pan and move the stew to the oven, where it will braise for a total of 3 hours.
  10. Braise at 300 degrees for 3 hours. After the stew has braised for 3 hours, carefully remove the stew from the oven. Ladle the stew into bowls to serve, along with mashed potatoes if you are using them.

Notes

  • Braising is a technique whereby the food slowly cooks in liquid at a low temperature. It’s a great way to turn inexpensive cuts of meat into a great meal. For more on braising, see this post on The Spruce.
  • Typically braising is done in a Dutch oven. Lately I have been using my oven proof copper pan with good results (Amazon affiliate link provided for you convenience). It’s much easier to clean then the cast iron Dutch oven.
  • The recipe calls for 3 parsnips and 1 carrot. You could do 2 of each, or 3 carrots and 1 parsnip if you like. And certainly experiment with other root vegetables for this beef stew recipe.

Did you make this recipe?

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Recipe Card powered byTasty Recipes
Beef Stew with Root Vegetables features fall apart tender meat and a succulent sauce, served with mashed potatoes for some serious comfort food. #beefstew #comfortfood #winepairing #sponsored
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Reader Interactions

Comments

  1. Tania | Fit Foodie Nutter

    February 21, 2018 at 7:17 am

    This recipe looks like a total crowd pleaser! Great comfort food indeed.

    Reply
    • Cooking Chat

      February 21, 2018 at 7:36 am

      Thanks Tania! Definitely great winter fare.

      Reply
  2. Carlee

    February 21, 2018 at 7:26 am

    What a flavorful looking stew, perfect for the cold weather that seems to keep lingering in our neck of the woods!

    Reply
  3. Jenni

    February 21, 2018 at 7:43 am

    This is such a perfect winter evening meal! Rich and hearty and so comforting! Love it!

    Reply
    • Cooking Chat

      February 21, 2018 at 11:19 am

      Thanks Jenni, it definitely warmed us up on a cold winter night!

      Reply
  4. Jacque Hastert

    February 21, 2018 at 8:20 am

    Comfort food at its best!

    Reply
  5. Swati Saxena

    February 21, 2018 at 11:48 am

    I love stews, and yours look so comforting,perfect for this weather

    Reply
    • Cooking Chat

      February 22, 2018 at 6:43 am

      The cold briefly left here but it is back so we might need more of this stew soon!

      Reply
  6. Rupal Shankar

    February 21, 2018 at 5:42 pm

    I will definitely have to try that recipe. Perfect for a cold romantic snuggle up kinda night. And what a fantastic Cote Rotie.

    Reply
    • Cooking Chat

      February 22, 2018 at 6:42 am

      Thanks Rupal, we really enjoyed the combo!

      Reply
  7. Nicole Ruiz-Hudson

    February 21, 2018 at 10:55 pm

    Such a beautiful bottle and it looks so perfect with the beef stew!

    Reply
    • Cooking Chat

      February 22, 2018 at 6:41 am

      Thanks Nicole!

      Reply
  8. Dominique | Perchance to Cook

    February 22, 2018 at 5:15 pm

    I am juuuust drooling looking at these photos and reading the recipes. I’d love to try this with that cote du rhone that you had set aside for the meal. I bet it was such a great pairing. 🙂

    Reply
    • Cooking Chat

      February 24, 2018 at 6:34 am

      Thanks, it really did go beautifully!

      Reply
  9. Sarah

    February 22, 2018 at 10:30 pm

    I haven’t tasted as many French wines as I’d like- we usually grab an Italian wine instead! But this wine sounds delicious!! (And who really decants for 2 hours anyway lol)

    Reply
    • Cooking Chat

      February 24, 2018 at 6:34 am

      I’m a big Italian wine fan, too! But there is so much great wine from France, I like to get beyond the best known and often pricey areas…although Cote Rotie is pretty pricey b/c it’s such a small region.

      Reply
  10. Neriz

    February 23, 2018 at 5:01 am

    This is what I need after a stressful work week. 🙂 Slow cooking at its finest.

    Reply
    • Cooking Chat

      February 23, 2018 at 6:07 am

      Hope you get a chance to enjoy something like this over the weekend!

      Reply
  11. Analida @ ethnicspoon.com

    February 23, 2018 at 7:08 pm

    This stew looks fabulous! I make a Vietnamese stew from Hanoi where my daughter lives and they put the red wine in the stew. It must be the French influnce: https://ethnicspoon.com/vietnamese-beef-stew-bo-sot-vang/

    Thanks for a great recipe!

    Reply
    • Cooking Chat

      February 24, 2018 at 6:33 am

      Interesting! I forget sometimes about the French influence in Southeast Asian food.

      Reply
  12. Eileen Kelly

    February 25, 2018 at 2:36 am

    This is such a perfect beef stew and the root vegetables are great. I love that you marinate the beef before the braise. Paired with the wine, an amazing meal!

    Reply
    • Cooking Chat

      February 25, 2018 at 8:14 am

      Thanks Eileen, we really enjoyed it! I do think the marinade step is worthwhile for stew meat.

      Reply
  13. Marisa Franca @ All Our Way

    February 25, 2018 at 7:54 am

    I do like cooking with wine as well as sipping it. 🙂 It certainly adds a depth to the dish that you don’t get by just adding a broth or plain water. And absolutely always add good drinking wine – not the rotgut called cooking wine. I shutter to think. I love the addition of the root veggies to the stew. I don’t use them often enough.

    Reply
    • Cooking Chat

      February 25, 2018 at 8:13 am

      very true about cooking with decent drinking wine! Thanks Marisa.

      Reply
  14. Kathryn @ FoodieGirlChicago

    February 25, 2018 at 11:29 am

    Such a great recipe for cold winter nights! I’ve got lots of good red wines to pair with this one!!

    Reply
    • Cooking Chat

      February 25, 2018 at 5:27 pm

      If you try it I’d be curious to hear what wine you have with it!

      Reply
  15. Heather

    February 25, 2018 at 3:41 pm

    Gorgeous dish!! I love the use of the Côte-Rôtie Wine.. that is not something I have ever added into my stew before and I cannot wait to try it.

    Reply
    • Cooking Chat

      February 25, 2018 at 5:26 pm

      Thanks Heather…I should clarify, I had less expensive red wine used for cooking the stew. I recommend saving the Côte-Rôtie for drinking with the stew!

      Reply
  16. Jordan

    February 25, 2018 at 8:32 pm

    We’re almost done with dry February and this recipe/pairing has me DROOLING. I love beef stew and red wine together. A match made in heaven.

    Reply
  17. Kristina

    February 25, 2018 at 10:17 pm

    Wow, this looks delicious! The perfect winter comfort food for cozy, chilly nights. It’s going in my recipe rotation for sure!

    Reply
  18. Rezel Kealoha

    February 26, 2018 at 12:01 am

    Beef stew is just pure comfort food and reminds me so much of my mom. Thank you for sharing!

    Reply
  19. Britt @ A Lil' Sweet, Spice, & Advice

    February 26, 2018 at 12:36 am

    This really does look like the perfect bowl of beef stew! Reminds me of my mom’s version. I’ve never heard of Côte-Rôtie wine before, and I still have yet to trie a Syrah wine, but I’m loving the sound of those blackberry and currant notes. Will definitely be adding it to my list!

    Reply
    • Cooking Chat

      February 27, 2018 at 6:55 am

      Hi Britt–Syrah is definitely a versatile wine. This is an intense version of it! Very good.

      Reply
  20. Ben Myhre

    February 26, 2018 at 6:57 am

    Oh good gosh this looks like a hearty meal. My kind of stuff! With a vegetarian in the house, the times I can enjoy this kind of food are a little limited, but absence makes the heart grow fond, right?

    Reply
    • Cooking Chat

      February 27, 2018 at 6:54 am

      Ah, yes, this would not be for the vegetarian! My wife was eating vegetarian when we first met. She started going back to meat when pregnant!

      Reply
  21. Alyssa

    December 29, 2018 at 11:32 pm

    This sounds so delicious…I love using seasonal produce so I can’t wait to make this. Thanks for sharing!

    Reply
    • Cooking Chat

      December 30, 2018 at 8:04 am

      Thanks, it is a delicious stew!

      Reply

Trackbacks

  1. French Wine Picks and Pairings for Valentine's Day #winophiles | Cooking Chat says:
    February 17, 2018 at 9:24 am

    […] We’ve got a big red wine in the cleanup spot for this French Wine Picks lineup (hey, spring training is starting this week, had to get a baseball term in here!). I served the 2013 Vidal Fleury Côte-Rôtie Brune et Blonde ($72) with Beef Stew with Root Vegetables. […]

    Reply
  2. L'Amour du vin - Savor the Harvest says:
    February 17, 2018 at 9:33 am

    […] David of Cooking Chat dishes up “French Wine Picks and Pairings for Valentine’s Day” and “Beef Stew with Root Vegetables and Côte-Rôtie Wine” […]

    Reply
  3. Why Does French Food and Wine Taste So Good? LOVE! - Always Ravenous says:
    February 20, 2018 at 2:49 pm

    […] David of Cooking Chat dishes up “French Wine Picks and Pairings for Valentine’s Day” and “Beef Stew with Root Vegetables and Côte-Rôtie Wine” […]

    Reply
  4. BBQ Beef Stew with Three Palms Merlot #winePW #MerlotMe | Cooking Chat says:
    October 13, 2018 at 5:37 am

    […] BBQ Beef Stew turns out to be easier than my other beef stew recipes, such as my Beef Stew with Root Vegetables. Typically I am putting together a lot of herbs, spices and liquid ingredients for both the […]

    Reply

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Hi there! I'm David. I love creating tasty, (mostly) healthy recipes, finding great wine pairings, and sharing good food with family and friends. learn more about me!

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