Hearty Beef and Root Vegetable Skillet

Name: Hearty Beef and Root Vegetable Skillet
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1.5 lbs beef stew meat, cut into 1-inch cubes; 2 tbsp olive oil, divided; 1 large yellow onion, chopped; 2 cloves garlic, minced; 2 cups beef broth; 1 (14.5 oz) can diced tomatoes, undrained; 1 tbsp tomato paste; 1 tsp dried rosemary; 1 tsp dried thyme; 2 large carrots, peeled and cut into 1-inch pieces; 2 medium parsnips, peeled and cut into 1-inch pieces; 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes; 2 tbsp all-purpose flour (for thickening); Salt and black pepper to taste; Fresh parsley chopped, for garnish

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This hearty skillet meal is a perfect way to celebrate the abundance of root vegetables still available in early March, combined with satisfying beef. Chunks of beef are browned and then slowly simmered with carrots, parsnips, and potatoes, infused with savory herbs like rosemary and thyme. The result is a deeply flavorful, tender, and incredibly comforting dish all made in one pan, minimizing cleanup. It’s a complete meal that warms you from the inside out, ideal for a cozy family dinner.

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Prep Time20 min

Cook Time120 min

Servings6 servings

DifficultyMedium

Equipment

Large Oven-Safe Skillet or Dutch OvenCutting Board

Instructions

1
Pat the beef stew meat dry with paper towels and season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove browned beef to a plate and set aside.
2
Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
3
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan. Stir in the diced tomatoes (undrained), tomato paste, dried rosemary, and dried thyme.
4
Return the browned beef to the skillet. Add the carrots and parsnips. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 hour, stirring occasionally, until the beef begins to tenderize.
5
Add the cubed potatoes to the skillet, stirring them into the liquid. Cover and continue to simmer for another 30-40 minutes, or until the beef is very tender and the vegetables are cooked through. If the sauce becomes too thick, add a little more broth.
6
Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley before serving hot. This dish pairs wonderfully with crusty bread.

Nutrition

Calories480 kcal

Protein38g

Fat20g

Carbohydrates

Frequently Asked Questions

What cut of beef is best for this skillet meal?

Beef stew meat, often cut from chuck roast, is ideal for this recipe. Its marbling and tougher connective tissues break down beautifully during slow simmering, resulting in fork-tender beef. You can also use boneless beef short ribs cut into chunks.

Can I add other vegetables to this dish?

Absolutely! Feel free to add other hearty vegetables like celery, turnips, or even green beans towards the end of the cooking process. Button mushrooms or pearl onions would also be excellent additions for more depth of flavor.

How can I make the sauce thicker if needed?

If your sauce isn't as thick as you'd like, you can either remove the lid and simmer for an additional 10-15 minutes to reduce, or mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering sauce and cook until thickened.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.