Best 3 Beef Stew With Winter Root Vegetables Recipes

Embark on a culinary journey with our enticing beef stew recipe, a symphony of flavors that will warm your soul on chilly evenings. This hearty and comforting dish features tender beef chunks slow-cooked in a rich and flavorful broth, harmoniously blended with an array of winter root vegetables. The carrots lend a natural sweetness, the parsnips add a touch of earthiness, and the turnips contribute a delightful peppery note. A medley of herbs and spices, including thyme, rosemary, and bay leaves, infuses the stew with an aromatic depth that will tantalize your senses. Served over creamy mashed potatoes or crusty bread, this classic beef stew promises an unforgettable dining experience. Additionally, we present a vegetarian adaptation of this beloved dish, ensuring that everyone can savor its comforting goodness. Our flavorful lentil stew, brimming with an array of vegetables and legumes, offers a hearty and protein-packed meal that is both satisfying and nutritious. Both recipes are culinary masterpieces that showcase the beauty of seasonal ingredients and the art of slow cooking, promising to transform your kitchen into a haven of warmth and aromas.

Let's cook with our recipes!

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 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.

BEEF STEW WITH WINTER ROOT VEGETABLES

Beef Stew With Winter Root Vegetables image

This is another winner from my old and trusty Bon Appetit magazine. I love this stew. And it's really easy to modify for your own tastes (which I have) I like potatoes in my stew, so I modified it to add them. I usually throw this all in a crock pot after I brown the beef. It makes a really delicious easy dinner or left over lunch. Cooking times are approximate

Provided by bmxmama

Categories Stocks

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces bacon, cut into into small pieces of your desire
5 lbs beef chuck, trimmed of fat and cut into bite size pieces
1/2 cup flour
6 tablespoons olive oil (more may be needed)
2 lbs onions, thinly sliced
6 garlic cloves, minced
1/4 red wine vinegar
3 tablespoons brown sugar, packed
2 (14 1/2 ounce) cans beef broth (or homemade, preferably)
3 cups dark beer
1 1/2 lbs baby carrots, washed
1/2 lb parsnip, peeled and cut into bite size pieces
1 lb small baby potatoes, halved
3/4 cup fresh parsley
2 bay leaves
1 tablespoon chopped fresh thyme
salt and pepper, to taste

Steps:

Cook bacon in medium pot over medium high heat until brown and crisp, about 6 or so minutes.
Remove bacon using a slotted spoon to a paper towel, to drain.
Pour off all but 1/4 cup of the drippings from the pot and remove from heat.
Place beef in large bowl.
Sprinkle with flour, salt and pepper.
Toss to coat.
Heat reserved drippings in pot over high heat.
Working in batches, add beef and brown well.
Adding oil by tablespoon as needed.
Transfer beef to crock pot after each batch until finished.
Heat 4 tablespoons oil in the same pot over high heat.
Add onions and garlic: saute 5 minutes.
Add vinegar and sugar; stir for 2 minutes.
Add broth; bring to a boil, scraping up browned bits.
Add broth mixture to crock pot.
Add bacon and remaining ingredients to crock pot.
Set crock pot for 5-6 hours and let it cook!
Season with salt and pepper before serving.

Tips:

Use a Dutch oven or other heavy pot with a tight-fitting lid.
Brown the beef in batches to avoid overcrowding and ensure even cooking.
Add a splash of red wine or beef broth to the pot after browning the beef to deglaze it and add flavor.
Use a variety of winter root vegetables, such as carrots, parsnips, turnips, and rutabagas.
Add some herbs and spices, such as thyme, rosemary, garlic, and pepper, to enhance the flavor of the stew.
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, egg noodles, or crusty bread.

Conclusion:

This beef stew with winter 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 packed with nutrients, making it a healthy and satisfying meal.