[X]

Home > Recipes > Root Vegetable Beef Stew

Root Vegetable Beef Stew Recipe

Root Vegetable Beef Stew Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.—Mary Rea, Orangeville, Ontario

This recipe is:

Diabetic Friendly

[X]

Rate Root Vegetable Beef Stew Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Root Vegetable Beef Stew Recipe

Prep: 15 min. Cook: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

1 pound lean ground beef (90% lean)
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup cubed carrots
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnips
1 cup cubed peeled potatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

Directions

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.
In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 6 servings.

Originally published as Root Vegetable Beef Stew in Country Woman September/October 2003, p37

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Root Vegetable Beef Stew

Root Vegetable Beef Stew

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-2) of 2 reviews

Sort Reviews:

Reviewed on Apr. 26, 2011 by gladisjr

I had roasted this same combination of root veggies and had leftovers so I added them to the stew towards the end with stew meat. Love this stew yum!!

Reviewed on Jan. 08, 2011 by Reeisme77

I used stew meat rather than ground beef bc that's what I had on hand. It was tasty. I had never had parsnips or rutabaga until now. The sweet potato is pured by the time the rest are done cooking. It was fine by me but if that wd bother you, add it to the pot late.