Hearty Beef Stew & Root Vegetables
Feb 14, 2025
Ingredients
2 pounds stew beef, cut into bite-sized pieces
1 cup diced onion
½ cup diced celery
½ cup diced carrot
4 garlic cloves, minced
1 sprig rosemary
2 sprigs thyme
3–4 parsley stems
4 cups (32 ounces) stock (beef, chicken, or vegetable)
1 (28-ounce) can tomatoes, crushed or diced
½–1 cup red wine (optional)
2 cups diced potato
2 cups diced rutabaga
Salt and black pepper to taste
Olive oil for searing
Instructions YouTube Tutorial Click Here
1. Sear the Beef
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil. Pat the beef dry and season with salt and pepper. Sear in batches until deeply browned on all sides, then transfer to a plate.
2. Sauté the Aromatics
In the same pot, reduce heat to medium. Add the onion, celery, and carrot, stirring occasionally, and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
3. Deglaze the Pot
If using, pour in the wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
4. Simmer the Stew
Return the seared beef to the pot. Add the stock, canned tomatoes, rosemary, thyme, and parsley stems. Stir to combine and bring to a gentle simmer. Cover and cook on low for 1½ to 2 hours, stirring occasionally, until the beef is tender.
5. Add Root Vegetables
Stir in the diced potatoes and rutabaga. Continue cooking uncovered for another 30–40 minutes, or until the vegetables are tender and the broth has thickened slightly.
6. Adjust Seasoning and Serve
Remove the herb stems and season with additional salt and pepper to taste. Serve hot with crusty bread or over rice.
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