Hearty Beef Stew with Root Vegetables

Serving: This stew is best served hot, with a side of bread or over mashed potatoes.
Storage: Store in an airtight container in the fridge for up to 4 days.
Reheating: Reheat on the stove over medium heat or in the microwave with a splash of broth.
Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
Slow Cooker Method: Brown the beef, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
Gluten-Free: Use cornstarch instead of flour if you need a thicker consistency.
Spicy Kick: Add ½ teaspoon cayenne pepper for extra warmth.
FAQ
Can I use a different cut of beef?
Yes! Chuck roast is best, but brisket or round roast also work well.

What if I don’t want to use wine?
Simply replace it with an additional cup of beef broth or use unsweetened grape juice for a similar depth of flavor.

How do I thicken the stew?
If you prefer a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons water, then stir it into the stew and let it simmer for a few more minutes.

This Hearty Beef Stew with Root Vegetables is the perfect one-pot meal for a cozy night in. Enjoy!