Hearty Beef Stew with Root Vegetables
A thick, slow-cooked beef stew loaded with carrots, turnip and potato, built around root vegetables that keep well through a northern winter.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 360 kcal
Equipment
- •Dutch oven or large pot
Nutrition
Per serving, approximate
- Calories
- 360 kcal
- fat
- 16 g
- carbs
- 28 g
- protein
- 27 g
- calories
- 360
Instructions
- 1
Heat oil in a Dutch oven and brown the beef in batches; set aside.
- 2
Sauté onion until softened.
- 3
Return beef to the pot, add stock and bay leaf, and bring to a simmer.
- 4
Cover and simmer 1 hour until the beef begins to turn tender.
- 5
Add turnip, carrot and potato, and simmer uncovered 30-40 minutes until vegetables and beef are tender.
- 6
Stir in the cornstarch slurry and simmer a few more minutes until the stew thickens.
- 7
Season with salt and pepper and remove the bay leaf before serving.
Chef's tips
Cut the turnip and potato into similarly sized pieces so everything finishes cooking at the same time.
Ingredient substitutions
- turnip → rutabaga or parsnip
- cornstarch slurry → a flour and butter roux for thickening
Storage
Refrigerate up to 4 days or freeze up to 3 months.
Reheating
Reheat gently on the stovetop, stirring occasionally and adding stock if needed.
Common mistakes to avoid
- •Cutting vegetables unevenly, leading to some pieces overcooking
- •Skipping the browning step, which reduces flavour
Serving suggestions
Cooked Hearty Beef Stew with Root Vegetables?
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