Rosemary Root Vegetable Beef Stew

Rosemary Root Vegetable Beef Stew
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
3 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
3 hours
Rosemary Root Vegetable Beef Stew
Print Recipe
Servings Prep Time
8 servings 15 minutes
Cook Time
3 hours
Servings Prep Time
8 servings 15 minutes
Cook Time
3 hours
Ingredients
  • 2 pounds beef stew meat (cut into large pieces)
  • salt and pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic (minced)
  • 1 medium onion (diced)
  • 1 cup dry red wine
  • 4 cups beef broth
  • 1 15-ounce can crushed tomatoes
  • 3 tablespoons rosemary
  • 3 carrots
  • 2 parsnips
  • 2 small turnips
  • 2 Yukon gold potatoes
  • 2 tablespoons all purpose flour (optional)
Servings: servings
Instructions
  1. Sprinkle salt and pepper over one side of the beef. Heat butter in a stockpot over medium heat and brown beef on all sides, about 7 minutes.
  2. Remove the beef from pan, add garlic and onion, and cook until softened, about 3 minutes. Pour in wine, beef broth, crushed tomatoes, and rosemary and return beef to the pan. Bring to a boil, then reduce to a steady simmer for 1 to 2 hours, stirring occasionally, until the beef is tender and beginning to fall apart. If liquid level gets low, add more broth or water as needed.
  3. Wash (and peel, if desired) carrots, parsnips, turnips, and potatoes. Roughly chop and add to the stew.
  4. Continue to simmer until vegetables are tender and liquid is reduced, about 30 minutes, stirring occasionally.
  5. If stew is too thin, remove ½ cup of cooking liquid from pot and stir in flour until all lumps have dissolved. Pour flour mixture into the pot and stir. Simmer for an additional 10 minutes to allow stew to thicken.
  6. Add salt and pepper to taste. Serve hot.
Recipe Notes

Per serving: 441 calories, 11 grams fat (4.5 grams saturated fat), 9 grams fiber, 42 grams total carbs, 40 grams protein