Hearty Beef and Root Vegetable Stew

Name: Hearty Beef and Root Vegetable Stew
Prep time: 25 min
Cook time: 165 min
Total time: 190 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 lbs Beef chuck roast, cut into 1.5-inch cubes; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 3 cloves Garlic, minced; 1 tbsp Tomato paste; 4 cups Beef broth; 1 cup Water; 1 tsp Dried thyme; 1 tsp Dried rosemary; 2 Bay leaves; 1 lb Potatoes, peeled and cut into 1-inch pieces; 3 medium Carrots, peeled and cut into 1-inch pieces; 2 medium Parsnips, peeled and cut into 1-inch pieces; 1 medium Turnip, peeled and cut into 1-inch pieces; 1/4 cup All-purpose flour (or gluten-free alternative for thickening); Salt to taste; Black pepper to taste; Fresh parsley chopped, for garnish (optional)

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Warm up with a bowl of this classic Hearty Beef and Root Vegetable Stew. Tender chunks of beef are slow-simmered with carrots, potatoes, parsnips, and turnips in a rich, savory broth infused with aromatic herbs. This stew is a quintessential cold-weather meal, offering deep flavors and satisfying sustenance. It's a one-pot wonder that gets even better the next day, making it ideal for meal prepping.

speichern

Prep Time25 min

Cook Time165 min

Servings6 servings

DifficultyMedium

Equipment

Dutch OvenCutting BoardSharp KnifeMeasuring Cups & Spoons

Instructions

1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch, then remove and set aside.
2
Reduce heat to medium, add chopped onion to the pot, and cook until softened, about 5-7 minutes. Add minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
3
Sprinkle the flour over the onions and garlic, stirring constantly for 1 minute to cook off the raw flour taste. Gradually whisk in the beef broth and water, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
4
Return the browned beef to the pot. Add dried thyme, dried rosemary, and bay leaves. Bring the stew back to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
5
Add the potatoes, carrots, parsnips, and turnip to the pot. Stir well, ensuring vegetables are submerged in the liquid. Cover and continue to simmer for another 45-60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
6
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Ladle hot stew into bowls, garnish with fresh parsley if desired, and serve immediately.

Nutrition

Calories480 kcal

Protein40g

Fat22g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables?

Absolutely! Feel free to customize with other root vegetables like sweet potatoes or celery. Just ensure they are cut into similar-sized pieces for even cooking.

How can I thicken the stew further if needed?

If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the simmering stew during the last 15 minutes of cooking and stir until thickened.

Is this stew suitable for freezing?

Yes, beef stew freezes beautifully. Allow it to cool completely, then transfer to airtight freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.