Root Stew Recipe
Root Stew Recipe photo by Taste of Home
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While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes, chicken or beef. —Maria Davis, Flower Mound, Texas
TOTAL TIME: Prep: 30 min. Bake: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 2 hours
MAKES: 8 servings


  • 2 tablespoons canola oil, divided
  • 1-1/2 pounds beef stew meat
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 3 cups reduced-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 medium carrots
  • 2 medium turnips
  • 2 medium parsnips
  • 1 small rutabaga
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Nutritional Facts

1-1/4 cups: 227 calories, 10g fat (3g saturated fat), 55mg cholesterol, 676mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.


  1. Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper.
  2. In same pan, heat remaining oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in broth, bay leaves, thyme and beef; bring to a boil. Bake, covered, 1 hour.
  3. Peel and cut remaining vegetables into 1-in. pieces; add to pan. Bake, covered, 1 to 1-1/2 hours longer or until beef and vegetables are tender.
  4. In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir 1-2 minutes or until thickened. Discard bay leaves. Yield: 8 servings (2-1/2 quarts).
Carrots, turnips and rutabagas are all lower-calorie root vegetables. Adding them to soups and stews is a great way to add volume and nutrients and keep calories in check.
Originally published as Root Stew in Simple & Delicious February/March 2016

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