This slow-cooked beef stew just screams fall comfort to me. It's also family-friendly—my toddlers gobbled it right up! —Courtney Percy, Brooksville, Florida
- 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
- Sprinkle beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon.
- In same pan, heat butter over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomato paste. Gradually stir in broth until blended. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours.
- In a small bowl, mix flour and water until smooth; gradually stir into stew. Add carrots and turnips; cook, covered, 30-40 minutes longer or until stew is thickened and 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. Yield: 6 servings.
Originally published as Comforting Beef Stew in Simple & Delicious October/November 2014
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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