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Beef Stew with Root Vegetables and Lemon-Herb Finish

A hearty beef stew with browned chuck, softened onions, smoked paprika, and root vegetables in a glossy, spoon-coating broth. Finished with fresh parsley, lemon zest, and lemon juice.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Rest Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Beef and Broth
  • 1 kg beef chuck trimmed and cut into 4 cm cubes
  • 2 teaspoons fine salt divided
  • ¾ teaspoon ground black pepper divided
  • 3 tablespoons all-purpose flour
  • 3 tablespoons olive oil divided
  • 2 medium yellow onions thinly sliced
  • 4 garlic cloves finely chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon ground coriander
  • 2 bay leaves
  • 6 cups low-sodium beef broth
Vegetables and Finish
  • 500 g waxy potatoes cut into 4 cm pieces
  • 350 g carrots peeled and cut into thick diagonal pieces
  • 250 g parsnips peeled and cut into thick diagonal pieces
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice

Equipment

  • 5- to 6-liter heavy pot or Dutch oven
  • Kitchen tongs
  • Instant-read thermometer

Method
 

  1. Pat beef dry, season with 1½ teaspoons salt and ½ teaspoon pepper, then toss with flour until each cube has a thin, dry coating. Shake off the excess.
  2. Heat the pot over medium-high heat. Working in three batches with 1 tablespoon oil per batch, brown the beef for 7–9 minutes per batch, turning only when a side releases cleanly. Transfer each batch to a plate.
  3. Reduce heat to medium, add the remaining oil and onions, and cook for 10–12 minutes until soft and amber. Add garlic for 30 seconds, then stir in tomato paste, smoked paprika, thyme, and coriander for 60–90 seconds until the paste darkens by one shade.
  4. Pour in 1 cup broth and scrape the bottom of the pot thoroughly. Add remaining broth, bay leaves, browned beef, and any plate juices. Bring just to a simmer, then reduce heat to low, partly cover, and cook for 75 minutes with only an occasional lazy bubble at the surface.
  5. Stir in potatoes, carrots, and parsnips. Return to a gentle simmer, partly cover, and cook for 35–50 minutes, stirring gently once or twice, until the beef is fork-tender and vegetables can be pierced without crumbling. If the broth seems thin, simmer uncovered for 8–12 minutes.
  6. Remove bay leaves, turn off the heat, and stir in parsley, lemon zest, and lemon juice. Adjust salt and pepper to taste. Rest for 10 minutes before serving.

Notes

  • Make-ahead: Cook up to 2 days ahead and refrigerate. Add parsley, lemon zest, and juice after reheating for the brightest finish. Reheat slowly to 165°F (74°C).
  • Storage: Refrigerate in shallow covered containers for 3–4 days. Freeze the cooled stew (without parsley and lemon) for up to 3 months; potatoes may become slightly grainy after thawing.
  • Tough beef fix: If the beef is still firm after 75 minutes, add hot broth if needed, cover, and simmer for another 15 minutes before testing. Follow tenderness, not the clock.