One-pot Dutch oven beef stew with root vegetables, simmered to perfection for cozy, cold-weather meals.

2.5 lbs beef chuck roast, trimmed and cubed

Salt and pepper, to taste

3 tablespoons flour

2 tablespoons olive oil

1 large onion, chopped

3 cloves garlic, minced

2 ribs celery, chopped

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

3 medium carrots, chopped

3 medium potatoes, diced

2 parsnips, chopped

3 cups beef broth

1 bay leaf

1 teaspoon dried thyme

Fresh parsley, for garnish

1. Preheat oven to 325°F (160°C).

2. Season beef with salt and pepper; toss with flour to coat.

3. Heat oil in Dutch oven and brown beef in batches; set aside.

4. In the same pot, sauté onion, garlic, and celery until softened.

5. Stir in tomato paste and Worcestershire sauce; cook briefly.

6. Return beef to pot; add carrots, potatoes, parsnips, thyme, bay leaf, and broth.

7. Bring to simmer, cover, and transfer to oven.

8. Bake for 2.5 to 3 hours until beef is fork-tender.

9. Remove lid last 20 minutes for thicker consistency.

10. Discard bay leaf, adjust seasoning, and garnish with parsley.

Let stew sit for 10 minutes before serving for best texture.

Store in fridge up to 5 days or freeze up to 3 months.

Reheat on stove with a splash of broth.

Keywords: beef stew, dutch oven, root vegetables, one-pot meal