Beef and Celery Root Stew with Carrots and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 35 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 2 tbsp unsalted butter
• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch chunks
• 1 medium celery root (celeriac) (about 1 1/4 lb), peeled and cut into 1-inch chunks
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine (or 1 cup beef broth)
• 4 cups (960 ml) beef broth
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme (or 6 fresh thyme sprigs)
• 1 small fresh rosemary sprig (optional)
• 1 tbsp chopped fresh parsley (for serving)

Do This

• 1. Toss beef with salt, pepper, and flour; shake off excess.
• 2. Sear beef in oil in a Dutch oven over medium-high heat; work in batches, then remove.
• 3. Cook onion in butter, then add garlic and tomato paste until fragrant and darkened.
• 4. Deglaze with red wine; simmer 2 minutes, scraping browned bits.
• 5. Add broth, Worcestershire, bay, thyme, rosemary, and beef; cover and simmer gently 60 minutes (or bake at 325°F / 163°C).
• 6. Add carrots and celery root; cover and cook 45–55 minutes until beef is fork-tender and vegetables are tender.
• 7. Taste, adjust seasoning, discard herbs, and finish with parsley; serve hot.

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Why You’ll Love This Recipe

• Earthy and classic: Celery root brings a cozy, savory depth that tastes like winter in a bowl.
• Big flavor, simple method: A good sear and a slow simmer do most of the work.
• Tender beef: Chuck roast turns meltingly soft when gently braised.
• Great leftovers: The stew tastes even better the next day.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 1 medium celery root (celeriac), 4 garlic cloves, fresh parsley, fresh thyme (optional), fresh rosemary (optional)
• Dairy: Unsalted butter
• Pantry: Beef chuck roast, all-purpose flour, neutral oil, tomato paste, beef broth, Worcestershire sauce, bay leaves, kosher salt, black pepper, dry red wine (optional but recommended)

Full Ingredients

For the Stew

• Beef: 2 1/2 lb (1.13 kg) beef chuck roast, cut into 1 1/2-inch cubes
• Seasoning: 2 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper
• For dredging: 3 tbsp all-purpose flour
• For searing: 2 tbsp neutral oil (canola, avocado, or grapeseed)
• Aromatics: 2 tbsp unsalted butter; 1 large yellow onion (about 12 oz / 340 g), diced; 4 garlic cloves, minced
• Vegetables: 3 medium carrots (about 10 oz / 285 g), peeled and cut into 1-inch chunks; 1 medium celery root (celeriac) (about 1 1/4 lb / 565 g), peeled and cut into 1-inch chunks
• Tomato base: 2 tbsp tomato paste
• Liquid: 1 cup (240 ml) dry red wine (or substitute 1 cup beef broth); 4 cups (960 ml) beef broth
• Umami: 1 tbsp Worcestershire sauce
• Herbs: 2 bay leaves; 1 tsp dried thyme (or 6 fresh thyme sprigs); 1 small fresh rosemary sprig (optional)

For Serving (Optional but Recommended)

• 1 tbsp chopped fresh parsley
• Crusty bread, mashed potatoes, or buttered egg noodles

Step-by-Step Instructions

Step 1: Prep the beef and vegetables

Pat the beef dry with paper towels (this helps it brown well). Cut into 1 1/2-inch cubes. Dice the onion, mince the garlic, and peel and cut the carrots and celery root into 1-inch chunks. Try to keep the vegetable pieces close in size so they cook evenly.

Step 2: Season and lightly flour the beef

In a large bowl, toss the beef with 2 tsp kosher salt and 1 tsp black pepper. Sprinkle over the 3 tbsp flour and toss again until the beef is lightly coated. Shake off excess flour so it doesn’t burn in the pot.

Step 3: Sear the beef for deep flavor

Heat a large Dutch oven over medium-high heat for 2 minutes, then add 2 tbsp neutral oil. When the oil shimmers, add beef in a single layer (work in 2–3 batches so you don’t crowd the pan).

Sear each batch for 8–10 minutes total, turning occasionally, until well-browned on multiple sides. Transfer browned beef to a plate. (If browned bits look very dark but not burnt, that’s great flavor. If they’re truly burnt, lower your heat slightly for the next batch.)

Step 4: Build the base with onion, garlic, and tomato paste

Reduce heat to medium. Add 2 tbsp unsalted butter, then add the diced onion. Cook for 6–8 minutes, stirring and scraping up some browned bits, until the onion is softened and lightly golden.

Add the minced garlic and cook for 30 seconds (just until fragrant). Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. This quick step helps the stew taste richer and less acidic.

Step 5: Deglaze and start the braise

Pour in 1 cup (240 ml) red wine and bring to a simmer. Cook for 2 minutes, scraping the bottom of the pot thoroughly to dissolve the browned bits into the liquid.

Add 4 cups (960 ml) beef broth, 1 tbsp Worcestershire sauce, 2 bay leaves, thyme, and (if using) 1 rosemary sprig. Return the browned beef (and any collected juices) to the pot. Bring the stew back to a gentle simmer.

Step 6: Simmer gently until the beef begins to soften

Cover with a lid and reduce heat to maintain a very gentle simmer (you want occasional small bubbles, not a rolling boil). Simmer for 60 minutes, stirring once or twice.

Oven option: Instead of stovetop simmering, you can cover and bake at 325°F (163°C) for 60 minutes.

Step 7: Add celery root and carrots, then cook until tender

Stir in the chopped carrots and celery root. Cover again and continue cooking at a gentle simmer for 45–55 minutes, until the beef is fork-tender and the vegetables are tender but still hold their shape.

If the stew seems to be reducing too quickly, add an additional 1/2 cup (120 ml) broth or water and keep the simmer low.

Step 8: Finish, adjust seasoning, and serve

Turn off the heat. Discard the bay leaves, thyme stems (if using fresh), and rosemary sprig. Taste the broth and adjust with additional salt and pepper as needed.

Let the stew rest uncovered for 10 minutes to settle and slightly thicken. Ladle into bowls and finish with 1 tbsp chopped parsley. Serve with crusty bread, mashed potatoes, or buttered noodles.

Pro Tips

• Don’t rush the sear: Browning the beef in batches is the difference between a good stew and a great one.
• Keep the simmer gentle: A hard boil can make beef tough and dry. Look for slow, lazy bubbles.
• Celery root prep tip: Peel generously (the outside is gnarly). A sturdy vegetable peeler or knife works best.
• Make the texture perfect: Adding the celery root and carrots after the first hour helps them stay intact and not turn mushy.
• Want a thicker stew? Simmer uncovered for the last 10–15 minutes, stirring occasionally, until it’s as thick as you like.

Variations

• Stout and onion version: Replace the red wine with 1 cup (240 ml) stout beer for a darker, malty flavor.
• Mushroom boost: Add 8 oz (225 g) cremini mushrooms, halved, when you add the carrots and celery root.
• Herby finish: Stir in 1 tsp Dijon mustard at the end for brightness, and increase parsley to 3 tbsp.

Storage & Make-Ahead

Cool the stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the stew reaches 165°F (74°C), stirring occasionally. This stew is ideal for making ahead: cook it fully, refrigerate overnight, then reheat the next day (the flavor deepens). For longer storage, freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 42 g protein, 28 g fat, 24 g carbohydrates, 5 g fiber, 850 mg sodium.