- 2/3 cup all-purpose flour
- 1-1/2 teaspoons salt, divided
- 1-1/4 teaspoons pepper, divided
- 2 pounds beef stew meat
- 4 tablespoons olive oil
- 2/3 cup Burgundy wine
- 3 cups water
- 1 can (14-1/2 ounces) stewed tomatoes
- 2 garlic cloves, minced
- 2 teaspoons beef base
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon crushed red pepper flakes
- 1 large sweet potato (about 1 pound), peeled and coarsely chopped
- 2 medium carrots, coarsely chopped
- 1 medium onion, chopped
- 1 medium parsnip, peeled and coarsely chopped
- Sliced green onions, optional
- In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess.
- In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan.
- Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking.
- Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions. Yield: 8 servings (2 quarts).
Originally published as Stovetop Root Vegetable Beef Stew in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p18
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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