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Stovetop Root Vegetable Beef Stew

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
  • Total Time
    Prep: 30 min. Cook: 1-3/4 hours
  • Makes
    8 servings (2 quarts)


  • 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.
Nutrition Facts
1 cup: 344 calories, 15g fat (4g saturated fat), 71mg cholesterol, 696mg sodium, 27g carbohydrate (9g sugars, 3g fiber), 25g protein.

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