Make Ahead

Hearty Beef Stew

February 28, 2020
Photo by Saboush Cooks
Author Notes

What do you do when you have some root vegetables waiting to be consumed in your pantry? Don't waste them, use them in a delectable meat stew like the one below. Stews are great for winter months; warming and comforting. They are full of dietary fiber, minerals, and protein.
You can be creative with the amount and type of root vegetables you use. Use rutabaga (swede), carrots, potatoes, sweet potatoes, and parsnips. Just trust your tastebuds!
Saboush Cooks

  • Prep time 20 minutes
  • Cook time 2 hours 15 minutes
  • Serves 6
Ingredients
  • 2 pounds braising beef
  • 2 red onions, finely sliced
  • 2-4 cloves of garlic,minced
  • 1 parsnip, diced
  • 2 carrots, diced
  • 8-10 baby potatoes, scrubbed and halved
  • 3-4 tablespoons light olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1-2 bay leaves, whole
  • 1 cup chopped tomatoes
  • 1/2 pint vegetable/beef stock
  • salt and black pepper for seasoning
  • 1 cup ale, for tangy taste
In This Recipe
Directions
  1. Preheat oven to 325 F/ 170 C.
  2. In a large iron casserole or Dutch oven, heat 1 tablespoon of olive oil and then sear the beef, in medium to high heat, for 5 minutes. The beef should be nicely browned.
  3. Remove the beef from the pan and set aside. Add the onion and caramelize it for 5 minutes in medium heat for about 5 minutes. Add the garlic, tomatoes, root vegetables, stock, and ale. Cook until it starts simmering.
  4. Stir in the beef, herbs, seasoning and top it with bay leaves. Cover the casserole with a lid and put it in the oven for approximately 2 hours until the meat is tender. Adjust the amount of liquid if needed, to make sure that vegetables and meat are covered.
  5. Serve with mash potatoes or rice.

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