Best 3 Beef Stew With Root Vegetables Pioneer Woman Recipes

Indulge in a hearty and comforting culinary journey with our diverse collection of beef stew recipes. Embark on a flavor-filled adventure with our classic beef stew, featuring tender chunks of beef braised in a rich and savory broth, complemented by an array of colorful root vegetables. For a taste of tradition, explore our old-fashioned beef stew, where simple ingredients come together to create a timeless masterpiece. If you seek a stew with a twist, our Guinness beef stew awaits you, where the addition of stout beer adds a layer of depth and complexity. But if time is of the essence, our quick and easy beef stew offers a delightful compromise, delivering big flavors in a fraction of the time. So, gather your ingredients, fire up your stove, and let's embark on a culinary expedition that will warm your soul and tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

STEW WITH ROOT VEGETABLES

Stew with Root Vegetables image

Provided by Michael Symon : Food Network

Categories main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

6 tablespoons oil (I'm using olive)
2 pounds cubed stew meat (I'm using fatty beef brisket)
2 tablespoons favorite spice mix (I'm using 17th Street Magic Dust)
Salt and pepper
2 pounds root vegetables, cut into chunks (I'm using carrots, radishes and turnips)
1/4 to 1/2 cup flour
1/4 cup tomato paste (if you have it)
2 quarts (8 cups) liquid (I'm using beef stock)
2 pounds potatoes, cut into chunks if large; left whole if small (I'm using baby redskins)
2 tablespoons fresh rosemary, optional

Steps:

Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.

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.

SLOW COOKER BEEF WITH ROOT VEGETABLES

Slow Cooker Beef with Root Vegetables image

Provided by Robin Miller : Food Network

Categories main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 onion, chopped
4 small red potatoes, quartered
2 carrots, peeled and chopped
1 turnip, peeled and chopped
1 rutabaga, peeled and chopped
1 (3-pound) chuck roast
Salt and ground black pepper
3 tablespoons all-purpose flour
1 (15-ounce) can tomato sauce
2/3 cup brown sugar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon mustard powder
1 teaspoon garlic powder

Steps:

Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

Tips:

For a richer flavor, brown the beef cubes in batches before adding them to the stew.
Use a variety of root vegetables, such as carrots, potatoes, parsnips, and turnips, for a more flavorful and colorful stew.
Add a bay leaf or two to the stew for extra flavor.
Simmer the stew for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the stew with mashed potatoes, rice, or crusty bread.

Conclusion:

This beef stew with root vegetables is a hearty and flavorful dish that is perfect for a cold winter day. The beef is tender and juicy, and the vegetables are cooked to perfection. The stew is also very easy to make, and it can be prepared in advance and reheated when you're ready to serve it. So next time you're looking for a comforting and delicious meal, give this beef stew a try.