Beef and Root Vegetable Stew
Recipe adapted from Katie at the Door. Beef and Root Vegetable Stew is incredibly comforting and rich in nutrients.
Servings: 6 Servings
Ingredients
- 2 pounds beef stew meat
- 3 carrots peeled and chopped
- 1 large yellow onion chopped into wedges
- 4 cloves garlic minced
- 3 stalks celery chopped
- 1 large navel orange chopped into eighths
- 3 sprigs thyme
- 1 bay leaf
- 1 cinnamon stick
- 2 cups dry red wine
- 2 cups beef broth
- 1 16-ounce can tomato paste
- 1 teaspoon kosher salt
- 1 large yucca root cooked
- 1.5 cups frozen peas
Instructions
- Add the first 11 ingredients (beef through beef broth) to a large stock pot. Cover the pot and place it in the refrigerator for 12 to 24 hours.
- Prepare the yucca root and set aside (or refrigerate) until ready to add to the stew.
- When ready to cook the stew, discard the cinnamon stick from the pot, and place pot on the stove top over medium-high heat. Bring the stew to a full boil.
- Add the tomato paste and salt and reduce the heat to a simmer. Continue cooking, covered, until all of the vegetables have softened and the meat is cooked through, about 45 minutes to 1 hour.
- Add the cooked yucca root and frozen peas and continue simmering for an additional 15 minutes.
- Remove the sprigs of thyme, bay leaf, and oranges from the stew.
- Serve heaping bowls alongside your favorite mashed potatoes.
Notes
If you'd like, you can saute the onion, celery, and carrot prior to adding the rest of the ingredients for the marinade. To do so, add the veggies to the pot with about 3 tablespoons of olive oil. Cook over medium-high heat for about 8 minutes. Allow the veggies to cool before adding the rest of the ingredients and placing in the refrigerator.
You can try adding the raw peeled and chopped yucca root to the stew along with the other vegetables without cooking it first, but it may require you to cook the stew longer to ensure the root gets cooked through.
Nutrition
Serving: 1grams