Beef Stew with Root Vegetables
A slow-simmered beef stew with carrots, potatoes and turnip, built from grocery-store staples that hold up well through northern winters.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •large pot or dutch oven
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 18 g
- carbs
- 28 g
- protein
- 30 g
- calories
- 410
Instructions
- 1
Toss beef cubes in flour with a pinch of salt and pepper.
- 2
Heat oil in a large pot and brown the beef in batches; set aside.
- 3
Sauté the onion in the same pot until softened.
- 4
Return beef to the pot, add stock and bay leaf, and bring to a simmer.
- 5
Cover and simmer gently for 1 hour.
- 6
Add carrot, potato and turnip and continue simmering, covered, for 45-60 minutes until the meat and vegetables are tender.
- 7
Season with salt and pepper to taste and remove the bay leaf before serving.
Chef's tips
Browning the beef well before simmering builds a deeper flavour base for the whole stew.
Ingredient substitutions
- beef stewing meat → chicken thighs (reduce simmer time by about 30 minutes)
Storage
Refrigerate for up to 4 days or freeze for up to 3 months.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally.
Common mistakes to avoid
- •Adding root vegetables too early so they turn mushy
- •Skipping the browning step, which loses flavour depth
Serving suggestions
Cooked Beef Stew with Root Vegetables?
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