The aroma of slow-simmered stew that’s loaded with root vegetables just says fall comfort food to me. Even my toddlers love to gobble up this stew!
—COURTNEY PERCY BROOKSVILLE, FL
PREP: 20 MIN. • COOK: 2 1/2 HOURS • MAKES: 6 SERVINGS
2 pounds beef stew meat
1 teaspoon salt
3/4 teaspoon pepper
3 tablespoons canola oil
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup tomato paste
4 cups beef broth
3 tablespoons all-purpose flour
3 tablespoons water
5 medium carrots, cut into 1/2-inch pieces
3 medium turnips, peeled and cubed
2 tablespoons minced fresh parsley
1. Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown the beef in batches. Remove with a slotted spoon and set aside.
2. In same pot, heat butter over medium heat. Add onion; cook and stir for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return the beef to the pot; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours.
3. In a small bowl, mix flour and water until smooth; gradually stir into the stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and the beef and vegetables are tender. Stir in parsley.
FREEZE OPTION Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.