Beef and Root Vegetable Stew

Name: Beef and Root Vegetable Stew
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 3 servings
Cuisine: Eastern European
Ingredients: 1 tablespoon olive oil; 1.5 pound beef stew meat (cut into 1 1/2 inch cubes); 1 yellow onion (medium, chopped); 3 clove garlic (minced); 2 tablespoon all-purpose flour; 3 cup beef broth; 2 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1 bay leaf; 1 teaspoon kosher salt; 0.5 teaspoon black pepper (freshly ground); 3 carrots (medium, peeled and cut into 1-inch pieces); 2 parsnips (medium, peeled and cut into 1-inch pieces); 1.5 pound Yukon Gold potatoes (peeled and cut into 1-inch cubes); 0.25 cup milk; 2 tablespoon unsalted butter; 2 tablespoon fresh parsley (chopped)

A rich and hearty stew featuring tender beef simmered with an abundance of warming root vegetables in a savory, herb-infused broth, perfect for a cool evening.

Prep: 25 min
Cook: 2 hr 15 min
Total: 2 hr 40 min
Servings: 3
Cuisine: Eastern European
Difficulty: Medium

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1.5 pound beef stew meat (cut into 1 1/2 inch cubes)
1 yellow onion (medium, chopped)
3 clove garlic (minced)
2 tablespoon all-purpose flour
3 cup beef broth
2 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
1 teaspoon kosher salt
0.5 teaspoon black pepper (freshly ground)
3 carrots (medium, peeled and cut into 1-inch pieces)
2 parsnips (medium, peeled and cut into 1-inch pieces)
1.5 pound Yukon Gold potatoes (peeled and cut into 1-inch cubes)
0.25 cup milk
2 tablespoon unsalted butter
2 tablespoon fresh parsley (chopped)

Instructions

Pat the beef stew meat dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove beef and set aside.
Add the chopped yellow onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle 2 tablespoons of all-purpose flour over the vegetables and stir for 1 minute to coat.
Gradually whisk in 3 cups of beef broth, scraping up any browned bits from the bottom of the pot. Stir in the tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Return the seared beef to the pot.
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes.
After 1 hour 30 minutes, add the cut carrots and parsnips to the stew. Continue to simmer, covered, for another 45 minutes to 1 hour, or until the beef and vegetables are fork-tender. Remove the bay leaf before serving.
About 20 minutes before the stew is ready, prepare the mashed potatoes. Place the 1 1/2 pounds of cubed Yukon Gold potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until very tender, about 15-20 minutes.
Drain the potatoes thoroughly. Return to the hot saucepan over low heat for 1 minute to dry them out. Add 1/4 cup of milk and 2 tablespoons of unsalted butter. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve the comforting beef and root vegetable stew hot over a scoop of mashed potatoes. Garnish with fresh parsley if desired.

Notes

For a richer stew, use red wine instead of some of the beef broth. This stew freezes well for future meals.

Nutrition (per serving)

Calories: 780
Protein: 60.1 g
Carbohydrates: 70.3 g
Fat: 29.5 g
Fiber: 12.8 g
Sodium: 1150 mg
Saturated Fat: 10.7 g
Sugar: 10.5 g
Cholesterol: 160 mg