Stovetop Root Vegetable Beef Stew
To me, the definition of cozy is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn’t get better than that.
—Beth Rossos, Estacada, OR
Prep: 30 min. • Cook: 1 ¾ hours • Makes: 8 servings
- ⅔ cup all-purpose flour
- 1 ½ tsp. salt, divided
- 1 ¼ tsp. pepper, divided
- 2 lbs. beef stew meat
- 2-4 Tbsp. olive oil, divided
- ⅔ cup Burgundy wine
- 3 cups water
- 1 can (14 ½ oz.) stewed tomatoes
- 2 garlic cloves, minced
- 2 tsp. beef base
- ¼ tsp. dried thyme
- ¼ tsp. ground cinnamon
- ¼ tsp. crushed red pepper flakes
- 1 large sweet potato (about 1 lb.), peeled and coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 medium onion, chopped
- 1 medium parsnip, peeled and coarsely chopped
- Sliced green onions, optional
- 1. In a shallow bowl, mix flour and 1 tsp. each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess.
- 2. In a Dutch oven, heat 2 Tbsp. oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove the beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan.
- 3. Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and the remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1 ¼ hours, stirring halfway through cooking time.
- 4. Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.
1 cup: 344 cal., 15g fat (4g sat. fat), 71mg chol., 696mg sod., 27g carb. (9g sugars, 3g fiber), 25g pro.
