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
Featured In: 21 Healthy Fall Stews to Warm Up Cold Nights
- 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
- 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.
- 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.
- 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.
- 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).
Originally published as Root Stew in Simple & Delicious February/March 2016
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