Dutch Oven Beef Stew with Sweet Potato and Parsnips
This hearty beef stew combines tender chuck roast with sweet potato, parsnips, and carrots in a rich wine-spiked broth. The Dutch oven method creates perfectly braised beef while the arrowroot starch provides natural thickening without gluten. Root vegetables add natural sweetness and substance, making this a satisfying one-pot meal perfect for cold weather. The long, slow braising ensures melt-in-your-mouth beef and deeply developed flavors throughout.
Ingredients
- 2 ½ lbs beef chuck, cut into 1.5-2 inch cubes, fat trimmed
- 2 tbsp arrowroot starch
- salt and pepper
- 2 tbsp avocado oil
- 1 tbsp coconut aminos
- 1 yellow onion, diced
- 3 cloves garlic, minced
- ½ cup red wine, cabernet or similar
- 5 cups beef broth
- 3 bay leaves
- 2 tsp thyme
- 1 tsp parsley
- 1 white sweet potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 large carrots, peeled and chopped
Instructions
- 1
Preheat oven to 325°F
- 2
Season beef with salt and pepper, then toss with arrowroot starch
- 3
Heat oil in Dutch oven over medium-high heat
- 4
Brown beef in batches for 3-4 minutes per side until crisp
- 5
Remove beef and reduce heat to medium
- 6
Deglaze pot with coconut aminos, scraping up browned bits
- 7
Saute onion until translucent, about 3-4 minutes
- 8
Add garlic and saute 2-3 minutes
- 9
Return beef to pot with broth and wine
- 10
Bring to boil and add bay leaves, thyme, salt and pepper
- 11
Cover and transfer to oven for 2 hours, stirring occasionally
- 12
Remove and increase oven to 350°F
- 13
Add sweet potato, carrots, and parsnip
- 14
Cover and braise another 1 hour 15 minutes
- 15
Test vegetables for tenderness with fork
- 16
Remove bay leaves before serving
Tips
Brown beef in batches to avoid overcrowding and ensure proper searing for maximum flavor development
Scrape up all the browned bits when deglazing as they add rich flavor to the stew base
Test vegetables with a fork before serving - they should be tender but not mushy
Good to Know
Refrigerate for 3-4 days or freeze for up to 2-3 months
Can be made 1-2 days ahead and reheated gently on stovetop
Serve hot with extra seasonings to taste
Common Mistakes
Don't overcrowd pan when browning beef to avoid steaming instead of searing
Don't skip deglazing step to avoid losing flavorful browned bits
Don't overcook vegetables in final stage to avoid mushy texture
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this in a slow cooker instead?
Yes, brown the beef first then transfer everything to slow cooker. Cook on low 6-8 hours, adding vegetables in last 2 hours.
What if I don't have coconut aminos?
You can substitute with tamari or soy sauce, or simply use more beef broth for deglazing the pan.
Can I freeze this stew?
Yes, freeze for up to 2-3 months. Thaw overnight in refrigerator and reheat gently on stovetop, adding broth if needed.