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Root Stew

Name: Root Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings (2-1/2 quarts).
Ingredients: 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; 2 bay leaves; 1 teaspoon dried thyme; 3 cups reduced-sodium beef broth; 3 medium carrots; 2 medium turnips; 2 medium parsnips; 1 small rutabaga; 2 tablespoons cornstarch; 1/4 cup cold water

1 review

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 2 hours

Makes

8 servings (2-1/2 quarts)

Updated: Apr. 24, 2022

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 or chicken. —Maria Davis, Flower Mound, Texas

Root Stew Recipe photo by Taste of Home

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Ingredients

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
2 bay leaves
1 teaspoon dried thyme
3 cups reduced-sodium beef broth
3 medium carrots
2 medium turnips
2 medium parsnips
1 small rutabaga
2 tablespoons cornstarch
1/4 cup cold water

Directions

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 until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour.
Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours.
In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.

Health Tip: 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.

Nutrition 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.

Root Stew

Ingredients

Directions

Nutrition Facts

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