Texas-Style Wagyu Beef Stew with Root Veggies & Herbs

Serves 4–6 | Cook time: 2½–3 hours (or slow cooker option)

Hearty, tender, and layered with savory flavor, this stew brings together grass-fed Wagyu richness with sweet Texas-grown vegetables and fragrant herbs. It’s a cool-weather classic you’ll want on repeat.

Ingredients:
2 lbs 100% Grass-Fed Wagyu Beef Stew Meat

2 tbsp Olive Oil

1 tbsp flour (optional, for thickening)

1 South Tex Organics Yellow Onion, chopped

3 cloves garlic, minced

3 Carrots, peeled and chopped

2 Sweet Potatoes or gold potatoes, cubed

1 cup chopped celery

1 tbsp tomato paste

4 cups beef broth

1 tsp fresh thyme (or ½ tsp dried)

1 bay leaf

Salt & pepper to taste

Optional: chopped parsley, crusty bread for serving

Instructions:
Sear the Wagyu:
Pat stew meat dry and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high. Brown the beef in batches until deeply caramelized. Set aside.

Sauté Veggies:
In the same pot, reduce heat to medium. Add onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and tomato paste and cook 1 minute more.

Deglaze & Simmer:
Add beef back to the pot. Sprinkle in flour if using. Stir in broth, thyme, bay leaf, and sweet potatoes. Bring to a simmer, cover, and reduce heat to low.

Slow Cook:
Simmer gently for 2–2½ hours, stirring occasionally, until meat is fall-apart tender and broth is rich and flavorful.

Serve:
Ladle into bowls and top with chopped parsley. Serve with warm sourdough or over rice for a heartier meal.

Variations & Tips:
Swap sweet potatoes for turnips or parsnips

Add a splash of red wine or Goody Greens Nam Jim Jaew Sauce for depth

Make it in a slow cooker: 7–8 hours on LOW or 4–5 on HIGH

Peeler Farms Explore >