Back to top
Shop by AISLE Shop by AISLE

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 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

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
  • 14 Teaspoon red pepper flakes
  • 1 Cup tomato puree
  • 3 Cups chicken stock low-sodium
  • 2 Whole carrot(s) largely chopped
  • 14 lb parsnip(s) largely chopped
  • 3 Whole potato(es) quartered
  • 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.

BUY THE PRODUCTS Add to Cart (for 6 servings)

This recipe requires:

Need a refill on any of these?


It's time to say goodbye and move on to a newer, updated browser.
Once it's done, you'll be able to fully enjoy artizone's greatest, most delicious features.

Click on the preferred icon to update your browser.