Hearty Beef Stew with Root Vegetables
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This savory and satisfying beef stew, brimming with tender chunks of beef and a variety of root vegetables, is perfect for a chilly evening. The dish is slowly cooked to perfection, allowing the flavors to meld beautifully, creating a rich and comforting meal that is sure to warm you up from the inside out.
Ingredients:
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 4 large carrots, sliced
- 3 large potatoes, peeled and cubed
- 2 parsnips, peeled and sliced
- 2 turnips, peeled and cubed
- 3 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.
- Sprinkle the flour over the onions and garlic, and stir well to coat.
- Gradually add the beef broth, stirring constantly to prevent lumps.
- If using, pour in the red wine and bring to a simmer.
- Return the browned beef to the pot. Add the carrots, potatoes, parsnips, and turnips.
- Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
- Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is very tender and the vegetables are cooked through.
- Remove the bay leaves before serving.
- Garnish with fresh parsley and serve hot.
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The source of the article is from the blog windowsvistamagazine.es