Making a good stew should be considered a basic life skill. It’s simple, doesn’t require an exact recipe or set of ingredients, and the result is a nourishing, savory meal, all in one pot. I myself have been completely overlooking this dish, but was reminded of all its glory at a recent cooking class I attended with a friend. Since then, I’ve made one version or another weekly, and I always find myself exclaiming to my family (at my own cooking, haha), “Isn’t this stew AMAZING??!?! Isn’t it? ISN’T IT???????”

The recipe I’m providing here is a classic stew with a focus on root vegetables for the winter season.  I am relishing the flavors of a much wider variety of root vegetables lately – I had a sort of “root vegetable awakening” thanks to my first ever fall/winter crop-share experience, which exposed me to the spicy, sweet and even bitter flavors of turnips, celeriac, rutabagas and parsnips (plus challenged me to better enjoy beets!). Thanks Featherstone Farm! Now that I know how delicious and versatile these winter storage crops are, I’m quite embarrassed that as a gardener I have overlooked them for so long!

As you read the recipe below, know that you do not need to be limited by the ingredients I’ve listed. Virtually any vegetables or spice combination can work. The key is in the framework: sear the meat first, add some flavor through sautéed onions, garlic and spices, choose plenty of veggies and cook it all in a tasty broth long and low. Although a stew can be made completely on the stove top when pinched for time, you will get the most tender meat and depth of flavor by cooking it in a dutch oven or other oven-safe dish for 2-3 hours at low heat in the oven.

So, enjoy this recipe, as I have over and over again! It’s another great use of your homemade broth for fighting off winter colds and flu, and perfect for family meals or entertaining!

Beef Stew with Root Vegetables
Print Recipe
Hearty, savory and nourishing.
Prep Time
20 minutes
Cook Time
2-3 hours
Prep Time
20 minutes
Cook Time
2-3 hours
Beef Stew with Root Vegetables
Print Recipe
Hearty, savory and nourishing.
Prep Time
20 minutes
Cook Time
2-3 hours
Prep Time
20 minutes
Cook Time
2-3 hours
Ingredients
Servings:
Instructions
  1. Preheat the oven to 250 degrees F.
  2. Heat dutch oven over medium-high heat, add olive oil and brown the meat in batches, adding some salt and pepper as you go. You are going for a nice brown sear - to do this, don't overcrowd the meat or constantly stir it around. Spread the pieces out and let them sit undisturbed for a couple minutes before flipping them. This searing step adds a wonderful flavor, so try not to skimp! Remove the pieces from the pot once they are finished.
  3. Add the onion and celery to the pot and cook until softened and starting to brown slightly. Once again, this is a step that adds a lot of flavor. Sautéing your onions brings out more flavor than simply boiling them in the stew with everything else.
  4. Return the meat to the pot, along with the garlic and vegetables. Sprinkle the flour over everything and stir to coat. Add the tomato paste, spices, and some more salt and pepper and stir to incorporate. Add the broth and wine (or beer). If needed, add a little water so that the liquid comes about level with the meat and veggies.
  5. Cover the dutch oven and place in the 250-degree oven for 2-3 hours. The cooking time is flexible. A longer cook time will result in a thicker stew and softer veggies.
Share this Recipe
 
Powered byWP Ultimate Recipe