Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Beef Stew With Root Vegetables - Pioneer Woman Recipe
    Lost? Site Map

    Beef Stew With Root Vegetables - Pioneer Woman

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Chicagoland Chef du Jour's Note:

    I was pleasantly surprised with this recipe because it had so few ingredients. I was searching for a new recipe that used beer instead of my usual recipe with red wine and this was perfect. Time is your friend with this recipe. The beef needs to braise for at least 2.5 hours, maybe longer. I used 1 1/2# of beef and did not decrease the liquid amounts. I only use 2 cups broth out of the suggested 4 cups, so you may want to hold off on adding all of it at once. Just keep checking while it simmers and add more as needed along the way. It's a winner.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim any excess fat off the beef and cut into 2" cubes.
    2. 2
      Heat the oil and butter in a pan. I use a Dutch oven.
    3. 3
      Season beef with salt & pepper. Add beef to hot pan and brown the beef.
    4. 4
      Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
    5. 5
      Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
    6. 6
      Add Worcestershire sauce, tomato paste, sugar, paprika.
    7. 7
      Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
    8. 8
      If the liquid level gets too low, add more broth as needed.
    9. 9
      About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
    10. 10
      If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
    11. 11
      To finish, add the parsley and stir through the stew.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Beef Stew With Root Vegetables - Pioneer Woman

    Serving Size: 1 (398 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 301.6
     
    Calories from Fat 108
    35%
    Total Fat 12.0 g
    18%
    Saturated Fat 3.9 g
    19%
    Cholesterol 76.3 mg
    25%
    Sodium 768.7 mg
    32%
    Total Carbohydrate 18.1 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.8 g
    15%
    Protein 28.2 g
    56%

    The following items or measurements are not included:

    parsnips

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites