A simple beef stew recipe using Winter's abundance of root vegetables.
Recipe by: Johanna M. Cook
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.
INGREDIENTS - 6 servings
1 lbs Beef for Stew, cubed
2 Tablespoon Corn Starch
2 Teaspoon Kosher Salt
2 Tablespoon Olive Oil
1 Whole Onion(s), chopped
1 Clove Garlic, diced
1 Teaspoon Rosemary, chopped
Teaspoon Red Pepper Flakes
1 Cup Tomato Puree
3 Cups Chicken Stock low-sodium
2 Whole Carrot(s) largely chopped
lb Parsnip(s) largely chopped
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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