Beef Stew with Root Vegetables like parsnips, turnips and beets in a red wine, tomato based sauce is a hearty, delicious cool weather meal.
My family loves beef stew this time of year. In fact, it’s one of our traditions to make a big pot while we decorate the house for Christmas.
Since we have an artificial tree, that usually means we set it up the day after Thanksgiving; then take it down New Year’s day or the week after depending on whether or not we have company.
If our youngest had her way, she would keep it up all year long. Yes, she’s one of those and even has a pair of Christmas socks for every day in the month of December. I hope she never loses her spirit!
This year it’s been a bit somber as we remember my father in law who passed away on January 2nd this year. Knowing now that it would be his last Christmas with us is really hitting home for everyone; especially since he loved this holiday so much. We were just glad that he got to spend his last days in the comfort of his own home, surrounded by those that loved him.
Family dynamics have changed a lot in one year. The “kids” are no longer kids. They now have families and significant others of their own so it will just be five of us this year celebrating on Christmas Day.
Since it’s just us, we decided to go into the city (NYC) and see the Christmas show and go out to dinner. It will be the first time we’ve ventured out on Christmas day; which will be a bit strange, but it will be nice to visit St. Patrick’s Cathedral and stop by the tree in Rockefeller Center as well.
I usually make a Standing Rib Roast for the holidays, but now that we’re going out, I think I’ll make it for New Year’s Day instead of the usual brisket. Speaking about beef brings me back to today’s recipe for Beef Stew with Root Vegetables!
Like I mentioned earlier, stews are great this time of year because they’re so easy to make and are super filling. Sometimes I add potatoes and other times, I leave them out and just serve over egg noodles like I did with this one.
How do you make Beef Stew with Root Vegetables?
For this recipe you’ll need beef cubes, EVOO, onion, parsnips, turnips, beets, garlic, leeks, beef broth, red wine, tomato paste and a sprig of fresh rosemary.
Start by heating up some EVOO in a Dutch oven or large pot over medium heat. Season the meat with salt and pepper, add to the pot; then brown on all sides for about 6-8 minutes.
Peel your vegetables, cut them into a large dice, add them to the pot and saute for 2-3 minutes; then deglaze the pot with red wine, scraping the bits from the bottom. You want to make sure that the vegetables are fairly large because they do break down a bit while cooking.
If you cut the vegetables too small, they’ll completely disintegrate into the stew. Add the tomato paste, beef broth and the rosemary, mix together; then lower the heat.
Allow the stew to simmer for 1 hour, stirring every 15 minutes to make sure it’s not sticking to the pot. When I first saw this stew I was laughing at the “pinkish” color that the beets turned the rest of the vegetables.
The meat was super tender and the flavor was AMAZING! I served this Beef Stew with Root Vegetables over egg noodles, but you can also serve over rice or add large diced potatoes when you add the vegetables if you prefer as well. ~Enjoy!
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Beef Stew with Root Vegetables
- Heat the oil in a Dutch oven or large pot over medium heat. Season the meat with salt and pepper, add to the pot; then brown on all sides for about 6-8 minutes.
- Add your vegetables and saute for 2-3 minutes; then deglaze the pot with red wine, scraping the bits from the bottom.
- Add the tomato paste, beef broth and the rosemary, mix together; then lower the heat. Allow the stew to simmer for 1 hour, stirring every 15 minutes to make sure it's not sticking to the pot. Serve over egg noodles or rice.
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