Slow-Simmered Beef Stew with Root Vegetables

A classic comforting weekend meal featuring tender chuck roast, fresh root vegetables, and a rich herb broth.

Begin by searing the beef cubes in a heavy-bottomed Dutch oven until richly browned on all sides. Remove the meat and gently sauté onions, carrots, and garlic in the same pan, scraping up any flavorful browned bits from the bottom.

Return the meat to the pot, add rich beef stock and fresh thyme sprigs, then cover and simmer slowly on low heat until the beef is melt-in-your-mouth tender. Serve hot with crusty artisanal bread.

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