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The Cook Book

Beef & Root Vegetable Stew

A simple beef stew recipe using Winter's abundance of root vegetables.

Total time
70 mins

Recipe by:

Johanna M. Cook is the founder of http://mommacuisine.com/ where her mission is to show busy moms (and dads) that Great Everyday Meals can be done with simple ingredients and basic cooking techniques. She is a mother of three, a restaurant industry professional of about 10 years, and a busy mother juggling a food blog & cooking show, raising her kids, and being a wife. Watch her cooking channel on YouTube; Momma Cuisine Show at http://youtube.com/mommacuisineshow.

Beef & Root Vegetable Stew

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Ingredients

( 6 servings )
  • 1 lbs Beef for Stew cubed
  • 2 Tablespoon Corn Starch
  • 2 Teaspoon Kosher Salt
  • 2 Tablespoon Olive Oil
  • 1 Whole Onion chopped
  • 1 Clove Garlic diced
  • 1 Teaspoon Rosemary chopped
  • 14 Teaspoon Red Pepper Flakes
  • 1 Cup Tomato Puree
  • 3 Cups Chicken Stock low-sodium
  • 2 Whole Carrot largely chopped
  • 14 lb Parsnips largely chopped
  • 3 Whole Red Potatoes quartered

Preparation

  • Take large bowl and put the stew beef in it. Take the cornstarch and salt, and coat the beef.
  • Heat a large pot with olive oil on medium heat. Brown the meat until all sides are golden brown. Add the onions and garlic and saute for about 5 minutes, then add the fresh rosemary and red pepper flakes. Stir gently.
  • Add the can of pureed tomatoes and organic chicken broth, carrots, potatoes and parsnips. Bring to a boil, then bring down heat to low and simmer, stirring occasionally for about 1 hour, until the beef is fork tender.

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