Prairie Beef Stew with Root Vegetables
Beef simmered slowly with carrots, turnip and potatoes into a thick harvest-table stew.
🇨🇦Canada· Saskatchewan
- Prep
- 25 min
- Cook
- 130 min
- Total
- 155 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Roaster or heavy pot
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 17 g
- carbs
- 32 g
- protein
- 33 g
- calories
- 420
Instructions
- 1
Toss the beef in seasoned flour and brown it hard in batches.
- 2
Cook the onions in the same pot until they colour.
- 3
Add the stock and bay leaves, cover and simmer 80 minutes.
- 4
Add the root vegetables and cook uncovered for 40 minutes.
- 5
Check the seasoning and let the stew sit 15 minutes before serving.
- 6
Skim any fat from the surface.
Chef's tips
Make it a day ahead if you can — stew genuinely improves overnight.
Ingredient substitutions
- turnip → parsnip or rutabaga
Storage
4 days refrigerated, 3 months frozen.
Common mistakes to avoid
- •Boiling rather than simmering
- •Vegetables added too early
Serving suggestions
Buns and butterPickled beets on the side
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