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Roasted Root Vegetable Beef Stew

Beef stew is a winter classic, and I hadve fond memories of coming home after school to the aroma of stew on the stove. We have a pretty classic version of Beef Bourguignon in our recipe index, but after a few batches the traditional way I decided to shake things up!

Roasted Root Vegetable Beef Stew

Stew meat is a really affordable way to work local beef into your weekly menu. Especially from our friends over at Autumn’s Harvest Farm! Low and slow is key for cooking, so vegetables in stew are typically left in big chunks and cooked right alongside the meat. For this recipe the vegetables are cut into a fine dice, and roasted separately with flavorful fennel. Browning the meat and roasting the vegetables develops rich flavors that are brought out with a few untraditional additions – smoked paprika, dijon mustard, and tamari soy sauce. Serve this rich, flavorful dish over rice, egg noodles, or creamy mashed potatoes.

Roasted Root Vegetable Beef Stew

Roasted Root Vegetable Beef Stew

This recipe is easy, and there’s a lot of down time. For slow braising the beef there’s a couple of options. Get the beef started on the stove and after about an hour, chop and roast the vegetables. If you’re the type that likes to plan ahead you can even cook the beef the day before, then roast the vegetables and reheat for a fairly easy weeknight dinner. If you like gadgets that help you cook your dinner – bust out your slow cooker or pressure cooker.

Roasted Root Vegetable Beef Stew-4

Roasted Root Vegetable Beef Stew-5

Roasted Root Vegetable Beef Stew

1 lb stew meat
2 – 4 cups chicken or beef stock*
1 cup dry red wine
1 large or 2 small onions, peeled and cut into eighths
1 bay leaf
salt and pepper
1 tablespoon canola oil
1 teaspoon dijon mustard
1/2 teaspoon smoked paprika
1 teaspoon tamari soy sauce

1 fennel bulb, fronds and stalks removed, diced
2 carrots, diced
2 – 3 beets, diced
2 tablespoons olive oil
pinch of kosher salt

Cook the beef: Season the stew meat all over with salt and pepper. Heat the canola oil over high heat in a dutch oven or stock pot. Brown the meat in batches until it’s golden on all sides. Transfer the meat to a plate, lower the heat to medium and add the onions. Sauté the onion until soft and starting to turn translucent, then add the wine and scrape up all the bits from the bottom of the pan. Add 2 cups of the chicken stock and bring to a simmer, then cover and cook on low heat for 1 1/2 – 2 hours until the beef is very tender. The liquid should reduce and thicken a bit while cooking.

Remove the bay leaf, and stir in the smoked paprika, dijon, and tamari soy sauce.

*Since you’re stove top cooking some of the liquid may reduce too much, if this happens just add more stock, you can also add more stock at the end of cooking after you add the vegetables.

Roast the vegetables: Preheat the oven to 425°F. Place the vegetables on a large baking sheet, and toss with the olive oil and big pinch of kosher salt. Roast for 30 – 40 minutes, stirring halfway through cooking, until the vegetables are soft and brown at the edges.

Combine the vegetables and beef: Stir the vegetables into the stew, add more liquid if necessary. Taste and adjust salt and pepper.

Serve warm over mashed root vegetables, rice, or noodles.

*To use a slow cooker, brown the meat, cook the onions, and then slow cook the meat and onions with the wine and stock on high for 3-4 hours or low for 7-8.

An updated beef stew with roasted root vegetables folded in at the end.

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