Quick Beef Stew With Root Vegetables Recipes

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STEW WITH ROOT VEGETABLES

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10



Stew with Root Vegetables image

Steps:

  • Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
  • Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.

6 tablespoons oil (I'm using olive)
2 pounds cubed stew meat (I'm using fatty beef brisket)
2 tablespoons favorite spice mix (I'm using 17th Street Magic Dust)
Salt and pepper
2 pounds root vegetables, cut into chunks (I'm using carrots, radishes and turnips)
1/4 to 1/2 cup flour
1/4 cup tomato paste (if you have it)
2 quarts (8 cups) liquid (I'm using beef stock)
2 pounds potatoes, cut into chunks if large; left whole if small (I'm using baby redskins)
2 tablespoons fresh rosemary, optional

BEEF AND VEGETABLE STEW

This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.

Provided by Marianne

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h40m

Yield 6

Number Of Ingredients 13



Beef and Vegetable Stew image

Steps:

  • Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
  • Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
  • Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
  • Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g

1 pound cubed beef stew meat
1 tablespoon vegetable oil
1 onion, thinly sliced
1 (6 ounce) can tomato paste
1 (14.5 ounce) can low fat, low sodium beef broth
1 cup chopped carrots
3 potatoes, cubed
1 sprig fresh rosemary
1 teaspoon dried thyme
1 bay leaf
¼ teaspoon crushed red pepper flakes
10 ounces button mushrooms, quartered
1 (10 ounce) package frozen green peas, thawed

ROOT VEGETABLE BEEF STEW

I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15



Root Vegetable Beef Stew image

Steps:

  • In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup cubed carrots
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnips
1 cup cubed peeled potatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

BEEF STEW WITH ROOT VEGETABLES

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 18



Beef Stew with Root Vegetables image

Steps:

  • Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
  • Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  • If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  • To finish, add the parsley and stir through the stew.

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

BEEF AND BEER STEW WITH ROOT VEGETABLES

Provided by Food Network

Time 2h10m

Yield 6 to 8 portions

Number Of Ingredients 17



Beef and Beer Stew with Root Vegetables image

Steps:

  • Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles. Add the beef in one flat and not too tightly packed layer and brown the beef well on all sides. Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
  • Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 3/4 hour.
  • Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

2 pounds beef stew meat, chuck, shoulder or bottom round
2 bay leaves
1 tablespoon dry thyme
1 tablespoon dry rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onions, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart hot beef broth
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup carrots, peeled and diced
1/2 cup celery, peeled and diced
1 cup rutabaga (wax turnips), peeled and diced
1 cup parsnips, peeled and diced

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN

I was pleasantly surprised with this recipe because it had so few ingredients. I was searching for a new recipe that used beer instead of my usual recipe with red wine and this was perfect. Time is your friend with this recipe. The beef needs to braise for at least 2.5 hours, maybe longer. I used 1 1/2# of beef and did not decrease the liquid amounts. I only use 2 cups broth out of the suggested 4 cups, so you may want to hold off on adding all of it at once. Just keep checking while it simmers and add more as needed along the way. It's a winner.

Provided by Chicagoland Chef du

Categories     Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 20



Beef Stew With Root Vegetables - Pioneer Woman image

Steps:

  • Trim any excess fat off the beef and cut into 2" cubes.
  • Heat the oil and butter in a pan. I use a Dutch oven.
  • Season beef with salt & pepper. Add beef to hot pan and brown the beef.
  • Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
  • Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
  • Add Worcestershire sauce, tomato paste, sugar, paprika.
  • Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
  • If the liquid level gets too low, add more broth as needed.
  • About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
  • If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
  • To finish, add the parsley and stir through the stew.

3 tablespoons olive oil
1 tablespoon butter
2 lbs beef stew meat, I used 1 1/2 #
1/2 teaspoon kosher salt
fresh ground black pepper
3 garlic cloves, minced
1 medium onion, diced
12 ounces beer, I used Heineken
4 cups beef broth, more as needed, I used less
1 tablespoon Worcestershire sauce
2 -3 tablespoons tomato paste
1 1/2 teaspoons sugar, I used 1/2 t
1/2 teaspoon paprika
2 carrots, peeled, roughly sliced
2 parsnips, peeled, roughly sliced
1 small turnip, peeled roughly sliced, I did not use
3 medium baking potatoes, peeled, quartered
4 -8 ounces mushrooms, fresh, I used baby portobellos
2 tablespoons all-purpose flour, I used Wondra (optional)
minced fresh parsley, for garnish

BEEF STEW WITH ROASTED ROOT VEGETABLES

It doesn't get any better than this! I have been cooking since I was a kid and always made stew "just like mom" until I found this recipe. Inspired by: Inspired by Food Network Although this recipe originally calls for pot roast, I prefer large chunks of stew meat. I also toss several mushrooms into the gravy while baking.

Provided by Chicagoland Chef du

Categories     Vegetable

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 19



Beef Stew With Roasted Root Vegetables image

Steps:

  • Preheat the oven to 350°.
  • Heat a large Dutch oven, with a lid, over medium-high heat.
  • In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
  • Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
  • Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
  • Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
  • Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
  • Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
  • Add the beef broth, thyme, and bay leaves, and bring to a boil.
  • Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
  • Cook until the meat is just tender, about 1 1/2 hours.
  • Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
  • Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
  • NOTE: Add more root veggies as you like. cut to similar size.
  • The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
  • Once the meat comes out of the oven, raise the temperature to 450 degrees F.
  • Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
  • While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.

Nutrition Facts : Calories 692.3, Fat 31.6, SaturatedFat 6.8, Cholesterol 145.2, Sodium 827, Carbohydrate 44.1, Fiber 6.2, Sugar 10.1, Protein 55.6

2 lbs beef stew meat, large chunks or 3 lbs pot roast
kosher salt, to taste
pepper, to taste
3 tablespoons canola oil or 3 tablespoons olive oil
2 -3 tablespoons flour
1 large onion, peel and sliced thick in rounds
5 garlic cloves, peel and smashed
1 (15 ounce) can plain diced tomatoes with juice
1/2 cup dry red wine, good enough to drink
2 cups beef broth
2 teaspoons dried thyme leaves
2 whole bay leaves
2 medium red onions, peeled, sliced thick
3 large carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled, cut into 1/2-inch coins
3 -4 yukon gold potatoes, peels on and cut into chunks
3 tablespoons olive oil
kosher salt, season to taste
fresh ground black pepper, season to taste

QUICK AND EASY BEEF STEW

We don't eat red meat very often in our house, but every once in a while someone gets a craving for a hearty beef stew and some crusty Sourdough bread. This is my standby recipe.

Provided by Heirloom

Categories     Stew

Time 25m

Yield 5 serving(s)

Number Of Ingredients 11



Quick and Easy Beef Stew image

Steps:

  • In a medium mixing bowl put flour and teaspoon each salt and pepper, mix.
  • Toss the beef cubes in the flour until coated.
  • In a soup pot heat the olive oil over medium high heat until the oil blooms.
  • Reserving the extra flour in the bowl, add the meat to the soup pot and cook until the meat is browned on all sides.
  • Add carrot, onion, and potatoes to pot sprinkling the remaining flour over the veggies to coat.
  • Mix the meat, veggies, and flour thoroughly and cook for 3-4 minutes, or until veggies start to soften.
  • Add all three tins of beef broth and bring to a boil.
  • Boil until veggies are tender, add the worcestershire sauce, season to taste with salt and pepper.

Nutrition Facts : Calories 496.2, Fat 13.8, SaturatedFat 5.6, Cholesterol 12, Sodium 20912.2, Carbohydrate 70.2, Fiber 5.1, Sugar 24.2, Protein 24.1

1 1/4 lbs sirloin tip roast, cubed
2 large potatoes, cubed
3 carrots, sliced
1 onion, chopped
1 teaspoon salt
1 teaspoon pepper
1 tablespoon Worcestershire sauce
1/2 cup flour
1 tablespoon olive oil
salt and pepper
3 (16 ounce) cans broth

STOVETOP ROOT VEGETABLE BEEF STEW

To me, the definition of "cozy" is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. -Beth Rossos, Estacada, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 18



Stovetop Root Vegetable Beef Stew image

Steps:

  • In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess., In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan., Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking., Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.

Nutrition Facts : Calories 344 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 696mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

2/3 cup all-purpose flour
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
2 pounds beef stew meat
4 tablespoons olive oil
2/3 cup Burgundy wine
3 cups water
1 can (14-1/2 ounces) stewed tomatoes
2 garlic cloves, minced
2 teaspoons beef base
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 large sweet potato (about 1 pound), peeled and coarsely chopped
2 medium carrots, coarsely chopped
1 medium onion, chopped
1 medium parsnip, peeled and coarsely chopped
Sliced green onions, optional

QUICK BEEF STEW

This recipe deliciously proves savory stews don't have to simmer for hours.-Laura McCormick, Lebanon, Missouri

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 11



Quick Beef Stew image

Steps:

  • Place the potatoes and water in a microwave-safe dish; microwave on high until almost tender, about 7-9 minutes. Set aside (do not drain). , In a 3-qt. microwave-safe dish, cook beef and onion on medium until beef is browned, about 8 minutes; drain. Add potatoes and remaining ingredients. Cover and microwave on medium for 12 minutes or until potatoes are tender and vegetables are heated through.

Nutrition Facts : Calories 195 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 391mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.

5 medium red potatoes, cubed
2 cups water
2 pounds ground beef
1 medium onion, chopped
1 package (16 ounces) frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder

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