Stovetop Root Vegetable Beef Stew Recipe

Stovetop Root Vegetable Beef Stew Recipe
Stovetop Root Vegetable Beef Stew Recipe photo by Taste of Home
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Stovetop Root Vegetable Beef Stew Recipe

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To me, the definition of “cozy” is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. —Beth Rossos, Estacada, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-3/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-3/4 hours

Ingredients

  • 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

Directions

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

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