Best 4 Beef Stew With Root Vegetables Recipes

Indulge in a hearty and comforting culinary creation with our flavorful beef stew with root vegetables recipe. This classic dish combines tender chunks of beef, a medley of colorful root vegetables, and a rich, savory broth for a satisfying and wholesome meal. With just a few simple steps, you can bring this hearty stew to life in your kitchen. Our detailed recipe guide provides step-by-step instructions, ensuring both novice and experienced cooks can achieve perfect results.

Elevate your culinary skills with our curated collection of beef stew recipes. Explore variations that cater to different dietary preferences, including a gluten-free version for those with sensitivities. We also offer a slow-cooker adaptation for effortless preparation, allowing you to create a delectable stew with minimal effort. Discover the secrets to creating a rich, flavorful broth, tips for selecting the perfect beef cuts, and techniques for ensuring tender, melt-in-your-mouth meat.

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BEEF STEW WITH ROOT VEGETABLES

Beef Stew with Root Vegetables image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 18

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

Steps:

Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
To finish, add the parsley and stir through the stew.

BEEF AND BEER STEW WITH ROOT VEGETABLES

Beef and Beer Stew with Root Vegetables image

Provided by Food Network

Time 2h10m

Yield 6 to 8 portions

Number Of Ingredients 17

Ingredients

2 pounds beef stew meat, chuck, shoulder or bottom round
2 bay leaves
1 tablespoon dry thyme
1 tablespoon dry rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onions, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart hot beef broth
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup carrots, peeled and diced
1/2 cup celery, peeled and diced
1 cup rutabaga (wax turnips), peeled and diced
1 cup parsnips, peeled and diced

Steps:

Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour.
Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

ULTIMATE BEEF STEW

Ultimate Beef Stew image

Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."

Provided by Ina Garten

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

Ingredients

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

Steps:

Preheat the oven to 300˚ F.
Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN

Beef Stew With Root Vegetables - Pioneer Woman image

I was pleasantly surprised with this recipe because it had so few ingredients. I was searching for a new recipe that used beer instead of my usual recipe with red wine and this was perfect. Time is your friend with this recipe. The beef needs to braise for at least 2.5 hours, maybe longer. I used 1 1/2# of beef and did not decrease the liquid amounts. I only use 2 cups broth out of the suggested 4 cups, so you may want to hold off on adding all of it at once. Just keep checking while it simmers and add more as needed along the way. It's a winner.

Provided by Chicagoland Chef du

Categories Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
1 tablespoon butter
2 lbs beef stew meat, I used 1 1/2 #
1/2 teaspoon kosher salt
fresh ground black pepper
3 garlic cloves, minced
1 medium onion, diced
12 ounces beer, I used Heineken
4 cups beef broth, more as needed, I used less
1 tablespoon Worcestershire sauce
2 -3 tablespoons tomato paste
1 1/2 teaspoons sugar, I used 1/2 t
1/2 teaspoon paprika
2 carrots, peeled, roughly sliced
2 parsnips, peeled, roughly sliced
1 small turnip, peeled roughly sliced, I did not use
3 medium baking potatoes, peeled, quartered
4 -8 ounces mushrooms, fresh, I used baby portobellos
2 tablespoons all-purpose flour, I used Wondra (optional)
minced fresh parsley, for garnish

Steps:

Trim any excess fat off the beef and cut into 2" cubes.
Heat the oil and butter in a pan. I use a Dutch oven.
Season beef with salt & pepper. Add beef to hot pan and brown the beef.
Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
Add Worcestershire sauce, tomato paste, sugar, paprika.
Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
If the liquid level gets too low, add more broth as needed.
About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
To finish, add the parsley and stir through the stew.

Tips:

Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good choices for beef stew.
Brown the beef before stewing. This will help to develop flavor and prevent the meat from becoming tough.
Use a variety of root vegetables. Carrots, potatoes, turnips, parsnips, and celery are all good choices. You can also add other vegetables, such as green beans or peas.
Use a flavorful broth. Beef broth, chicken broth, or vegetable broth are all good choices. You can also add some red wine or beer to the broth for extra flavor.
Simmer the stew for at least 1 hour. This will help to tenderize the meat and allow the flavors to meld.
Season the stew to taste. Salt, pepper, garlic powder, and onion powder are all good choices. You can also add other herbs and spices, such as thyme, rosemary, or bay leaves.
Serve the stew with crusty bread or mashed potatoes.

Conclusion:

Beef stew is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious and hearty beef stew that your family and friends will love.