Soups & Stewscarriesexperimentalkitchen
Beef Stew with Root Vegetables
Beef Stew with Root Vegetables like parsnips, turnips and beets in a red wine, tomato based sauce is a hearty, delicious cool weather meal.
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 15 min🔥 Cook: 1h👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- dutch oven
- oven
📝 Preparation Steps
1
Heat the oil in a Dutch oven or large pot over medium heat. Season the meat with salt and pepper, add to the pot; then brown on all sides for about ⏱️ 6-8 minutes.
2
Add your vegetables and saute for ⏱️ 2-3 minutes; then deglaze the pot with red wine, scraping the bits from the bottom.
red wine1 cup
3
Add the tomato paste, beef broth and the rosemary, mix together; then lower the heat. Allow the stew to simmer for ⏱️ 1 hour, stirring every ⏱️ 15 minutes to make sure it's not sticking to the pot. Serve over egg noodles or rice.
tomato paste2 tablespoons
Nutrition Facts
calories
514 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
7 g
sugar Content
12 g
sodium Content
1043 mg
protein Content
55 g
cholesterol Content
141 mg
carbohydrate Content
27 g
saturated Fat Content
4 g
unsaturated Fat Content
8 g
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