Best 9 Beef Stew With Winter Root Vgetables Recipes

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Are you craving a hearty and comforting dish that will warm you up on a chilly day? Look no further than our beef stew with winter root vegetables. This classic dish is made with tender beef chunks, a medley of flavorful root vegetables, and a rich, savory broth. Our recipe includes step-by-step instructions to guide you through the cooking process, ensuring that your beef stew turns out perfectly. We also offer variations on the classic recipe, including a slow-cooker version and a vegetarian option, so you can customize the dish to your liking. Whether you're a seasoned cook or a beginner, our beef stew recipe is sure to become a family favorite. So gather your ingredients and let's get started on this delicious and satisfying meal!

Let's cook with our recipes!

WINTER VEGETABLE-BEEF STEW



Winter Vegetable-Beef Stew image

Take the chill off a winter night with this homey, red wine-infused beef-and-veggie stew.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 4

Number Of Ingredients 14

2 tablespoons olive oil
1 1/2 lb beef chuck roast, cut into 1-inch pieces
1 large onion, chopped
4 cloves garlic, finely chopped
1/4 cup Gold Medal™ all-purpose flour
1 cup Burgundy or dry red wine
3 cups Progresso™ beef-flavored broth (from 32-oz carton)
1 1/2 cups ready-to-eat baby-cut carrots
4 medium parsnips, peeled, cut into 1/2-inch pieces
1/2 lb small red potatoes, cut in half
2 dried bay leaves
6 sprigs fresh thyme
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In 4-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Cook beef in oil 15 minutes, stirring occasionally, until browned. Remove beef to bowl; cover to keep warm.
  • In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring occasionally, until tender. Return beef to Dutch oven. Sprinkle with flour; cook and stir 1 minute. Add wine; cook 1 minute, scraping to loosen any browned bits from bottom of pan. Stir in broth, carrots, parsnips, potatoes, bay leaves, thyme, salt and pepper.
  • Heat to boiling; reduce heat. Cover; simmer about 40 minutes, stirring occasionally, until vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 560, Carbohydrate 52 g, Fat 1, Fiber 11 g, Protein 44 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1150 mg

ROOT VEGETABLE BEEF STEW



Root Vegetable Beef Stew image

I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup cubed carrots
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnips
1 cup cubed peeled potatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.

BEEF STEW WITH WINTER VEGETABLES



Beef Stew with Winter Vegetables image

Buying a large piece of beef chuck and portioning it at home instead of buying cubed stew meat is a great way to infuse more flavor in to this hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 4h

Number Of Ingredients 13

5 pounds beef chuck, trimmed of excess fat and gristle, cut into 2-inch chunks
1/4 cup all-purpose flour
Coarse salt and ground pepper
2 to 3 tablespoons vegetable oil, such as safflower
1 large onion, coarsely chopped
2 celery stalks, sliced
2 garlic cloves, smashed
1/4 cup tomato paste
1 cup dry red wine, such as Merlot
1 can (28 ounces) crushed tomatoes
1/2 teaspoon dried thyme
2 dried bay leaves
3 pounds winter vegetables, such as potatoes, carrots, turnips, and parsnips, peeled and cut into 1 1/2-inch chunks

Steps:

  • In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
  • Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
  • Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
  • With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

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

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 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

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.

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

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 WINTER ROOT VGETABLES



BEEF STEW WITH WINTER ROOT VGETABLES image

Categories     Soup/Stew     Beef     Dinner

Yield 10 servings

Number Of Ingredients 15

8 ounces of bacon, cut into 1 inch pieces
5 pounds of beef chuck, trimmed, cut into 1 1/2 inch pie ces
1/2 cup all purpose flour
6 tablespoons olive oil
2 pounds onions, thinly sliced
6 garlic cloves, chopped
1/4 cup red wine vinegar
3 tablespoons packed brown sugar
2 14 1/2 ounce cans of beef broth
3 cups dark beer
1 1/2 pounds carrots, peeled, cut into 2 inch lengths
1 1/2 pounds parsnips, peeled, cut into 2 inch lengths
3/4 cup chopped fresh parsley
2 small bay leaves
1 tablespoon chopped fresh thyme

Steps:

  • Cook bacon in large pot over medium high heat until brown and crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels, Pour off all but 1/4 cup drippings from pot. Place beef in large bowl. Sprinkle with flour, salt and pepper and toss to coat. Heat reserved drippins in pot over high heat. Working in batches, add beef and brown well, adding oil by talespoonfuls as needed about 5 minutes per batch. Transfer beef to large bowl. Heat 4 tablespoons oil in same pot over hight heat. Add onions and garlic; saute 5 minutes. Add vinegar and sugar; stir 2 minutes. Add broth; bring to a boil, scraping up browned bits. Return beef to pot. Add bacon and all remaining ingredients. Reduce heat to medium, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper.

STOVETOP ROOT VEGETABLE BEEF STEW



Stovetop Root Vegetable Beef Stew image

To me, the definition of "cozy" is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. -Beth Rossos, Estacada, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

2/3 cup all-purpose flour
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
2 pounds beef stew meat
4 tablespoons olive oil
2/3 cup Burgundy wine
3 cups water
1 can (14-1/2 ounces) stewed tomatoes
2 garlic cloves, minced
2 teaspoons beef base
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 large sweet potato (about 1 pound), peeled and coarsely chopped
2 medium carrots, coarsely chopped
1 medium onion, chopped
1 medium parsnip, peeled and coarsely chopped
Sliced green onions, optional

Steps:

  • In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess., In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan., Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking., Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.

Nutrition Facts : Calories 344 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 696mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

BEEF STEW WITH WINTER VEGETABLES



Beef Stew with Winter Vegetables image

Cinnamon is the secert ingredient in this hearty beef stew. It is marinated overnight and cooked in the oven. Marinating time is not included in prep time. The recipe comes from Prevention magazine.

Provided by Barb G.

Categories     Stew

Time 2h50m

Yield 6 serving(s)

Number Of Ingredients 11

3/4 lb well-trimed beef, cut into 1 inch cubs
1/2 cup dry red wine
4 cloves garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
3 cups beef broth or 3 cups vegetable broth
3 medium onions, each cut into 6 wedges
1 (28 ounce) can diced tomatoes
1 medium butternut squash, peeled and cut into 1 inch pieces
1 (6 ounce) bag Baby Spinach

Steps:

  • In a resealable bag, Combine the beef, wine, garlic, thyme, cinnamon and pepper.
  • Seal and marinate in the refrigerator over night.
  • The next day, Preheat the oven to 325 degrees.
  • Pleace the meat mixture, broth, onions and tomatoes,with juice,in a dutch oven.
  • Place over high and bring to boil.
  • Cover, and PLACE IN OVEN.
  • Bake 1 hour.
  • Stir in squash, cover and bake for 1 1/2 hours.
  • Remove from oven, and stir in the spinach until it is wilted.
  • Serve.

Tips:

  • Use high-quality beef for the best flavor. Look for chuck roast, short ribs, or brisket.
  • Brown the beef in batches to prevent overcrowding and ensure even cooking.
  • Use a Dutch oven or heavy-bottomed pot for even heat distribution.
  • Add vegetables towards the end of cooking to prevent them from overcooking.
  • Season the stew to taste with salt, pepper, and herbs.

Conclusion:

Beef stew with winter root vegetables is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and satisfying beef stew that the whole family will enjoy.

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