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Root Vegetable Beef Stew on a plate

Root Vegetable Beef Stew

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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 cut into 1.5-inch cubes
  • 3 tablespoons olive oil divided
  • 1 large onion diced
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 2 cups water
  • 3 large carrots peeled and cut into 1.5-inch chunks
  • 3 medium parsnips peeled and cut into 1.5-inch chunks
  • 2 medium turnips peeled and cut into 1.5-inch chunks
  • 3 medium Yukon gold potatoes cut into 1.5-inch chunks
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Method
 

  1. Pat beef dry with paper towels; season generously with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over medium-high.
  2. Brown beef all over in batches, about 8-10 minutes total; remove and set aside.
  3. Add remaining tablespoon oil; sauté onion about 5 minutes until softened. Add garlic and tomato paste; cook 1 minute until fragrant.
  4. Sprinkle with flour; stir to coat. Gradually add broth and water, scraping browned bits from bottom.
  5. Return beef with bay leaves and thyme; boil, reduce heat to low, cover, and simmer 1 hour.
  6. Add carrots, parsnips, turnips, and potatoes; cover and simmer another 45-60 minutes until vegetables and beef are tender.
  7. Remove bay leaves; add salt and pepper if needed. Garnish with parsley; serve.