Beef Stew with Root Vegetables
Hearty, savory and nourishing.
Prep Time
20minutes
Cook Time
2-3hours
Prep Time
20minutes
Cook Time
2-3hours
Ingredients
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.

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