Beef Stew With Root Vegetables - Pioneer Woman
- Ready In:
- 3hrs 15mins
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 lbs beef stew meat, I used 1 1/2 #
- 1⁄2 teaspoon kosher salt
- fresh ground black pepper
- 3 garlic cloves, minced
- 1 medium onion, diced
- 12 ounces beer, I used Heineken
- 4 cups beef broth, more as needed, I used less
- 1 tablespoon Worcestershire sauce
- 2 -3 tablespoons tomato paste
- 1 1⁄2 teaspoons sugar, I used 1/2 t
- 1⁄2 teaspoon paprika
- 2 carrots, peeled, roughly sliced
- 2 parsnips, peeled, roughly sliced
- 1 small turnip, peeled roughly sliced, I did not use
- 3 medium baking potatoes, peeled, quartered
- 4 -8 ounces mushrooms, fresh, I used baby portobellos
- 2 tablespoons all-purpose flour, I used Wondra (optional)
- minced fresh parsley, for garnish
- Trim any excess fat off the beef and cut into 2" cubes.
- Heat the oil and butter in a pan. I use a Dutch oven.
- Season beef with salt & pepper. Add beef to hot pan and brown the beef.
- 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.
- 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)
- Add Worcestershire sauce, tomato paste, sugar, paprika.
- 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.
- If the liquid level gets too low, add more broth as needed.
- 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.
- 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.
- To finish, add the parsley and stir through the stew.
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.