Hearty Beef and Rutabaga Stew With Herbs and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 3 hours 10 minutes
• Total Time: 3 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 olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, chopped
• 3 carrots, peeled and cut into 1-inch chunks
• 1 rutabaga (about 1 1/2 lb / 680 g), peeled and cut into 1-inch chunks
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or more broth)
• 3 1/2 cups (840 ml) low-sodium beef broth
• 2 tsp Worcestershire sauce
• 2 bay leaves, 6 sprigs thyme, 1 small sprig rosemary
• 1 tbsp cornstarch + 1 tbsp cold water (optional, for thickening)
• 2 tbsp chopped parsley (optional)

Do This

• 1. Heat oven to 325°F (165°C). Pat beef dry; toss with salt, pepper, and flour.
• 2. Sear beef in oil in a Dutch oven until browned; set aside.
• 3. Sauté onion, then garlic and tomato paste until fragrant and darkened slightly.
• 4. Deglaze with wine; simmer 2 minutes, scraping up browned bits.
• 5. Add broth, Worcestershire, herbs, beef, rutabaga, and carrots; bring to a simmer.
• 6. Cover and bake 2 hours 30 minutes, stirring once, until beef is tender.
• 7. Thicken (optional) with cornstarch slurry on the stove; taste, adjust salt, and serve.

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Why You’ll Love This Recipe

• Deep, savory comfort: slow-braised beef and a rich, herb-scented broth taste like an old-world stew should.
• Rutabaga shines: it turns tender and slightly sweet, soaking up all the beefy juices.
• Weeknight-friendly leftovers: it reheats beautifully and often tastes even better the next day.
• Simple ingredients, big payoff: no fancy steps, just solid technique and patient cooking.

Grocery List

• Produce: 1 large yellow onion, 3 carrots, 1 rutabaga (about 1 1/2 lb / 680 g), 4 garlic cloves, fresh thyme, fresh rosemary, fresh parsley (optional)
• Dairy: unsalted butter
• Pantry: beef chuck roast (2 1/2 lb), all-purpose flour, olive oil, tomato paste, dry red wine (or extra beef broth), low-sodium beef broth, Worcestershire sauce, bay leaves, kosher salt, black pepper, cornstarch (optional)

Full Ingredients

Beef and seasoning

• 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 at the end)
• 1 tsp freshly ground black pepper
• 3 tbsp all-purpose flour

Stew base and aromatics

• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 large yellow onion, chopped (about 2 cups / 300 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or replace with 1/2 cup additional beef broth)
• 3 1/2 cups (840 ml) low-sodium beef broth
• 2 tsp Worcestershire sauce

Vegetables and herbs

• 1 rutabaga (about 1 1/2 lb / 680 g), peeled and cut into 1-inch chunks
• 3 medium carrots, peeled and cut into 1-inch chunks (about 1 1/2 cups / 200 g)
• 2 bay leaves
• 6 sprigs fresh thyme (or 1 1/2 tsp dried thyme)
• 1 small sprig fresh rosemary (or 1/4 tsp dried rosemary)

To finish (optional but recommended)

• 1 tbsp cornstarch
• 1 tbsp cold water
• 2 tbsp chopped fresh parsley

Step-by-Step Instructions

Step 1: Heat the oven and prep the beef

Position a rack in the lower middle of the oven and preheat to 325°F (165°C).

Pat the beef cubes very dry with paper towels (this helps them brown instead of steam). In a large bowl, toss the beef with 2 tsp kosher salt, 1 tsp black pepper, and 3 tbsp flour until lightly coated. Shake off any heavy clumps of flour.

Step 2: Sear the beef for deep flavor

Heat a large, heavy pot (a 5 1/2- to 7-quart Dutch oven is ideal) over medium-high heat. Add 2 tbsp olive oil.

Working in batches (don’t crowd the pot), sear the beef 2–4 minutes per side until deeply browned. Transfer browned beef to a plate. Repeat until all beef is browned, adding a small extra drizzle of oil only if the pot looks dry.

Step 3: Sauté the onion, then bloom the garlic and tomato paste

Reduce heat to medium. Add 2 tbsp unsalted butter to the pot. Once melted, add the chopped onion and cook for 6–8 minutes, stirring and scraping up browned bits, until the onion is softened and turning golden at the edges.

Add the minced garlic and cook for 30 seconds until fragrant. Add the 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly (this takes away raw tomato flavor and adds richness).

Step 4: Deglaze with wine and reduce

Pour in 1/2 cup (120 ml) dry red wine. Bring to a simmer and cook for 2 minutes, scraping the bottom thoroughly to dissolve the browned bits (that’s concentrated stew flavor).

Step 5: Add broth, herbs, beef, and vegetables

Stir in 3 1/2 cups (840 ml) beef broth and 2 tsp Worcestershire sauce. Add the bay leaves, thyme, and rosemary.

Return the beef and any accumulated juices to the pot. Add the rutabaga and carrots, then stir to combine. Bring the stew to a gentle simmer on the stovetop (this usually takes 3–5 minutes).

Step 6: Slow-cook in the oven until tender

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake at 325°F (165°C) for 2 hours 30 minutes.

At about the halfway point, carefully remove the pot and give the stew a gentle stir, then return it to the oven.

When it’s done, the beef should be fork-tender and the rutabaga should be tender but not mushy. If the beef isn’t tender yet, continue cooking in 15-minute increments until it is.

Step 7: Thicken (optional), adjust seasoning, and serve

Remove the pot from the oven. If you’d like a thicker, stew-like gravy, place the pot over medium heat on the stovetop.

In a small bowl, whisk 1 tbsp cornstarch with 1 tbsp cold water to make a smooth slurry. Stir it into the simmering stew and cook for 2–3 minutes until slightly thickened.

Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaves and herb stems. Sprinkle with 2 tbsp chopped parsley (optional) and serve hot.

Pro Tips

• Cut pieces evenly: Keep beef and rutabaga pieces close to the same size so everything finishes together.
• Brown in batches: Crowding the pot prevents searing and you’ll miss out on that deep, roasty flavor.
• Oven braising is steadier than stovetop: The gentle, even heat at 325°F helps keep the stew from scorching.
• Rutabaga prep tip: Peel it generously; the waxy outer layer can be tough and bitter.
• Want a silkier broth? Skim excess fat near the end, then thicken lightly with the cornstarch slurry.

Variations

• Slow cooker method: Sear the beef and sauté onion/garlic/tomato paste as written, then transfer everything to a slow cooker. Cook on LOW for 8 hours or HIGH for 4–5 hours, until tender. Thicken at the end with cornstarch slurry on HIGH for 10–15 minutes.
• Stout and onion version: Replace the red wine with 1/2 cup (120 ml) stout for a darker, malty stew.
• Extra root vegetables: Add 1 cup (about 150 g) parsnip chunks or 8 oz (225 g) small potatoes; keep pieces around 1 inch so they don’t overcook.

Storage & Make-Ahead

Let the stew cool to room temperature for no more than 2 hours, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout (add a splash of broth if it thickened too much in the fridge).

For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop. The rutabaga holds up well to freezing, making this a great make-ahead comfort meal.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 41 g protein, 24 g fat, 30 g carbohydrates, 6 g fiber, 7 g sugar, 880 mg sodium.