Stovetop Root Vegetable Beef Stew

Name: Stovetop Root Vegetable Beef Stew
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 8 servings (2 quarts).
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

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

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.

Originally published as Moroccan beef Stew in Holiday & Celebrations Cookbook 2015