Hearty Kosher Beef Stew with Root Vegetables

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There’s nothing quite like coming home to the aroma of beef stew simmering away. I’ve been making this particular version for years, and it’s become my go-to whenever I need something that feels like a warm hug on a plate. The recipe came together after countless experiments with different cuts of beef and various cooking methods.

What sets this stew apart is the way I brown the meat first. You can’t skip this step if you want real depth of flavor. I use chuck roast cut into generous chunks, and I make sure each piece gets properly caramelized on all sides. It takes patience, but those browned bits that stick to the bottom of the pot become the foundation for an incredibly rich gravy. After deglazing with kosher wine, everything transforms into something special.

The Key to Perfect Beef Stew Flavor

The vegetables here are classic for good reason. Carrots, potatoes, and onions hold up beautifully during the long cooking process without turning to mush. I add them in stages so everything finishes at the same time. Fresh thyme and bay leaves provide the aromatics, while a touch of tomato paste adds complexity without making it taste like tomato stew.

This recipe feeds a crowd and actually improves after sitting overnight in the refrigerator. I often make it on Sunday and reheat portions throughout the week. It pairs wonderfully with crusty bread or egg noodles, and a simple green salad cuts through the richness perfectly. The whole thing comes together in one pot, which makes cleanup a breeze.

When to Serve This Comforting Stew

Hearty Kosher Beef Stew with Root Vegetables - Jewish recipe
There's nothing quite like coming home to the aroma of beef stew simmering away. I've been making this particular version for years, and it's become my go-to whenever I need something that feels like a warm hug on a plate. The recipe came together after countless experiments with different cuts of beef and various cooking methods. What sets this stew apart is the way I brown the meat first. You can't skip this step if you want real depth of flavor. I use chuck roast cut into generous chunks, and I make sure each piece gets properly caramelized on all sides. It takes patience, but those browned bits that stick to the bottom of the pot become the foundation for an incredibly rich gravy. After deglazing with kosher wine, everything transforms into something special. The vegetables here are classic for good reason. Carrots, potatoes, and onions hold up beautifully during the long cooking process without turning to mush. I add them in stages so everything finishes at the same time. Fresh thyme and bay leaves provide the aromatics, while a touch of tomato paste adds complexity without making it taste like tomato stew. This recipe feeds a crowd and actually improves after sitting overnight in the refrigerator. I often make it on Sunday and reheat portions throughout the week. It pairs wonderfully with crusty bread or egg noodles, and a simple green salad cuts through the richness perfectly. The whole thing comes together in one pot, which makes cleanup a breeze.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 3 pounds chuck roast cut into 2-inch cubes
  • 1/4 cup all-purpose flour for dredging
  • 3 tablespoons vegetable oil divided
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 cup dry red wine kosher
  • 4 cups beef broth kosher
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 1/2 pounds Yukon Gold potatoes cut into 1-inch pieces
  • 1 pound carrots cut into 1-inch pieces
  • 8 ounces mushrooms quartered
  • 2 teaspoons kosher salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish

Method
 

  1. Pat beef cubes dry with paper towels and season generously with salt and pepper. Toss with flour to coat evenly.
  2. Heat 2 tablespoons oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef in batches, turning to sear all sides, about 8-10 minutes per batch. Don't overcrowd the pot. Transfer browned beef to a plate.
  3. Add remaining 1 tablespoon oil to the same pot. Add onions and cook until softened and lightly browned, about 5 minutes. Add garlic and cook 1 minute more.
  4. Stir in tomato paste and cook for 1 minute. Pour in wine, scraping up any browned bits from the bottom of the pot.
  5. Return beef to pot along with any accumulated juices. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
  6. Add potatoes and carrots to the pot. Continue simmering, covered, for 45 minutes to 1 hour, until beef is fork-tender and vegetables are cooked through.
  7. Add mushrooms and cook uncovered for 15 minutes more, until mushrooms are tender and stew has thickened slightly.
  8. Remove bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley.

Notes

This stew tastes even better the next day. Store covered in the refrigerator for up to 4 days. You can also freeze portions for up to 3 months. If the stew seems too thin, mix 2 tablespoons flour with 3 tablespoons cold water and stir into the simmering stew to thicken.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 875mg 38%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.
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