Use whatever root vegetables you like in this recipe. And mix up the cut of meat between a boneless chuck roast, 7 bone chuck, beef short ribs or chunk stew meat.

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 3-4 pound boneless beef chuck roast
  • 2 onions peeled and quartered
  • 3 cloves garlic smashed
  • 4 large carrots peeled and cut into 1-inch chunks
  • 4 medium Yukon gold potatoes washed and quartered
  • 2 medium red beets peeled and quartered
  • 1 large parsnip peeled and cut into 1-inch chunks
  • 28 ounce can San Marzano tomatoes crushed
  • 3 sprigs thyme plus more for garnish
  • 1 bay leaf
  • 2 cups beef broth
  • 1/2 cup dry red wine optional, may just add more beef broth
  • 2 tablespoons olive oil
  • sliced green onions to garnish
  • kosher salt and freshly ground black pepper
  1. Instructions
  2. Preheat oven to 325°F.
  3. Heat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil.
  4. Generously season the roast with salt and pepper. When the oil is hot, add the roast to the Dutch oven and cook until completely browned, about 2-3 minutes per side. Remove and set aside. Drain off excess oil, leaving about 2 tablespoons in the pot.
  5. Add in the onions, garlic, carrots, potato, beets and parsnips and cook for 6-8 minutes, occasionally stirring to prevent the vegetables from burning. Pour in about 1/2 cup of the beef broth and stir around to deglaze the pan, scraping up the brown bits with a wooden spoon. Place the roast back into the Dutch oven and add in the bay leaf and thyme sprigs. Pour in the remaining 1 1/2 cups of beef broth, 1/2 cup wine and crushed tomatoes around, but not over the roast.
  6. Cover the Dutch oven with a lid and place in the oven to cook for 3-4 hours. About halfway through, check on the roast and if most of the liquid has evaporated, add about 1 cup more of beef broth or water (I almost never have to do this). The stew is ready when the beef is tender and pulls apart easily with a fork.
  7. Remove from the oven, and break up the meat into serving size chunks, garnish with scallions and extra thyme sprigs.
  8. Cook’s note: Other options for this stew-
  9. Leave the roast on the stovetop and simmer on low for 3 to 4 hours.
  10. Use already cut beef stew meat. The stew will not need as long to cook with this option. Probably more like 3 hours, max.
  11. Use beef short ribs or 7-bone chuck roast. These options are favorite methods, because bone-in options add even more flavor to the stew. Just remove the bones and shred the meat before serving.