Root Stew
TOTAL TIME: Prep: 30 min. Bake: 2 hours
YIELD: 8 servings (2-1/2 quarts).
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
Ingredients
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2 tablespoons canola oil, divided
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1-1/2 pounds beef stew meat
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
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1 medium onion, chopped
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6 garlic cloves, minced
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2 bay leaves
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1 teaspoon dried thyme
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3 cups reduced-sodium beef broth
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3 medium carrots
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2 medium turnips
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2 medium parsnips
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1 small rutabaga
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2 tablespoons cornstarch
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1/4 cup cold water
Directions
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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.
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2.
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.
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3.
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.
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4.
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.
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.
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