Beef & Root Vegetable Stew
Beef stews are classic winter fare and can make for a fabulous meal using inexpensive cuts of beef. Since stews are cooked at long periods, using inexpensive cuts over higher-priced cuts makes better sense as it cooks long enough to get yummy, tender.
This recipe for stew using nothing but the simplest of ingredients and highlighting the abundance of winter root vegetables like sweet parsnips, red potatoes and the beloved, carrot. Also, using a slow-cooker, makes this recipe even easier by simply throwing in all the ingredients and letting it cook for 4-6 hours on low.
Feel free to use turnips, rutabaga and even a daikon radish in this recipe and use what's in season. This beef stew will certainly make you feel like cuddling up in front of the fireplace with a big bowl of stew, crusty bread and a glass of red wine while watching the snow falling from your living room window!
- 1.5 lbs of cubed beef
- 2 tablespoon of cornstarch
- 2 teaspoons of Kosher salt
- 2 tablespoons of olive oil
- 1 Spanish onion – chopped
- 1 garlic clove – diced
- 1 sprig of rosemary – finely chopped
- 1/4 teaspoon of dried red pepper flakes
- 1 can of pureed tomatoes
- 3 cups of low sodium organic chicken broth
- 2 large carrots – roughly chopped into large chunks
- 1/4 lb of parsnips – roughly chopped into large chunks (if using smaller parsnips, just cut off the ends)
- 3 red potatoes – roughly quartered