This delicious beef stew with root vegetables is the perfect comfort meal for a cozy night in. It’s hearty, flavorful, and easy to make with simple, everyday ingredients. The tender beef and sweet root vegetables simmered in a rich broth make this dish a must-try, especially when you’re craving something warm and satisfying.
Recipe Ingredients:
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
How To Make Beef Stew With Root Vegetables?
- Brown the Beef: Heat the olive oil and butter in a pan over medium-high heat. Add the beef stew meat and brown it on all sides. Once browned, remove the beef from the pan.
- Cook the Aromatics: Add the garlic and diced onion to the same pan. Cook for about 3 minutes, until softened and fragrant.
- Add Liquids and Simmer: Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and freshly ground black pepper. Stir well to combine, then return the browned beef to the pan. Cover and simmer on low heat for 1 1/2 to 2 hours, until the meat is very tender. If the liquid reduces too much, add more beef broth as needed.
- Cook the Vegetables: Add the sliced carrots, parsnips, and turnip to the stew. Continue simmering for another 30 minutes, until the vegetables are tender and the liquid is slightly reduced.
- Thicken the Stew: If the stew is still too liquid, remove a cup of cooking liquid from the pan and stir in the flour to make a slurry. Add the flour mixture back into the pan and stir. Simmer for an additional 10 minutes, or until the stew has thickened and the meat is fork-tender.
- Finish and Serve: Stir in the minced fresh parsley just before serving. Enjoy the hearty, flavorful stew!
Recipe Tips:
- Brown the Beef Well: Take your time to brown the beef properly before simmering. This adds depth and richness to the flavor of the stew.
- Use Good Quality Broth: For the best flavor, choose a high-quality beef broth or stock. It makes a big difference in the overall taste of the stew.
- Simmer Low and Slow: Let the beef cook on low heat for 1 1/2 to 2 hours. This ensures the meat becomes tender and absorbs all the delicious flavors from the broth.
- Adjust the Liquid: If the stew gets too thick, add a little more beef broth to keep the consistency just right. It should be hearty but not too dry.
- Add Vegetables at the Right Time: Add the root vegetables about halfway through the cooking process to ensure they cook perfectly without getting too mushy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover beef stew cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3-4 days.
- Freeze: To freeze, let the stew cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months.
- Reheat: Place the stew in a pot and heat over medium heat, stirring occasionally until it’s hot, about 10-15 minutes. Add a splash of broth if it’s too thick.
Nutrition Facts
- Calories272
- Total Fat12 grams
- Saturated Fat4 grams
- Cholesterol79 milligrams
- Sodium664 milligrams
- Carbohydrates12 grams
- Dietary Fiber2 grams
- Protein28 grams
- Sugar4 grams
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Beef Stew With Root Vegetables
Description
This delicious beef stew with root vegetables is the perfect comfort meal for a cozy night in. It’s hearty, flavorful, and easy to make with simple, everyday ingredients. The tender beef and sweet root vegetables simmered in a rich broth make this dish a must-try, especially when you’re craving something warm and satisfying.
Ingredients
Instructions
- Brown the Beef: Heat the olive oil and butter in a pan over medium-high heat. Add the beef stew meat and brown it on all sides. Once browned, remove the beef from the pan.
- Cook the Aromatics: Add the garlic and diced onion to the same pan. Cook for about 3 minutes, until softened and fragrant.
- Add Liquids and Simmer: Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and freshly ground black pepper. Stir well to combine, then return the browned beef to the pan. Cover and simmer on low heat for 1 1/2 to 2 hours, until the meat is very tender. If the liquid reduces too much, add more beef broth as needed.
- Cook the Vegetables: Add the sliced carrots, parsnips, and turnip to the stew. Continue simmering for another 30 minutes, until the vegetables are tender and the liquid is slightly reduced.
- Thicken the Stew: If the stew is still too liquid, remove a cup of cooking liquid from the pan and stir in the flour to make a slurry. Add the flour mixture back into the pan and stir. Simmer for an additional 10 minutes, or until the stew has thickened and the meat is fork-tender.
- Finish and Serve: Stir in the minced fresh parsley just before serving. Enjoy the hearty, flavorful stew!
Notes
- Brown the Beef Well: Take your time to brown the beef properly before simmering. This adds depth and richness to the flavor of the stew.
- Use Good Quality Broth: For the best flavor, choose a high-quality beef broth or stock. It makes a big difference in the overall taste of the stew.
- Simmer Low and Slow: Let the beef cook on low heat for 1 1/2 to 2 hours. This ensures the meat becomes tender and absorbs all the delicious flavors from the broth.
- Adjust the Liquid: If the stew gets too thick, add a little more beef broth to keep the consistency just right. It should be hearty but not too dry.
- Add Vegetables at the Right Time: Add the root vegetables about halfway through the cooking process to ensure they cook perfectly without getting too mushy.
Beef Stew With Root Vegetables