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Beef stew

Beef Stew with Root Vegetables

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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 4 cups beef broth
  • 2 cups peeled and cubed turnips
  • 2 cups peeled and cubed parsnips
  • 3 large carrots peeled and cut into chunks
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons tomato paste

Method
 

  1. Season beef with salt and pepper; toss with flour to coat evenly.
  2. Heat oil in a large Dutch oven over medium-high; brown beef in batches, about 3-4 minutes per side. Set aside.
  3. Sauté onions and garlic 3 minutes until softened; stir in tomato paste and cook 1 minute.
  4. Return beef; add broth, bay leaves, and thyme. Bring to a boil.
  5. Reduce heat to low; cover and simmer 1.5 hours until beef is tender.
  6. Add turnips, parsnips, and carrots; simmer uncovered 30-40 minutes until vegetables are tender.
  7. Discard bay leaves; adjust seasoning and serve hot.