Beef Stew with Winter Vegetables

Welcome to a hearty and comforting recipe for Root Vegetable Stew. As the cold winter days approach and the craving for nourishing meals grows stronger, this stew becomes a delightful combination of earthy root vegetables and tender beef, simmered to perfection with the rich flavors of red wine and sweet bay leaves.

During late autumn, when local farms offer an abundance of hearty root vegetables, it’s the perfect time to gather a variety of colorful produce. Dark red and muted yellow beets, purple-topped turnips, celeriac with its gnarled and knotted appearance, along with carrots and parsnips, all contribute to the heartiness of this stew. Additionally, using potatoes with traces of soil still clinging to them adds a rustic touch to the dish. These starchy roots provide sustenance and comfort during the colder months, making this stew a cherished and substantial family favorite.

The recipe takes inspiration from the desire for long-simmered soups and robust stews during the winter season. It focuses on the natural flavors of the root vegetables and beef, seasoned simply with salt and pepper. The addition of red wine and sweet bay leaves enhances the taste profile, creating a beautifully balanced and flavorful dish.

If you follow a gluten-free diet, there’s no need to worry, as this recipe offers alternatives. You can easily substitute all-purpose flour with either arrowroot powder or white rice flour, both of which effectively thicken the stew as it simmers.

Now, let’s dive into the detailed instructions for creating this hearty and satisfying Root Vegetable Stew.

INGREDIENTS:

• 2 tablespoons all-purpose flour
• 2 teaspoons finely ground sea salt
• 2 teaspoons finely ground black pepper
• 2 pounds beef stew meat
• 3 cups Long-Simmered Roasted Beef Bone Broth with its hardened cap of fat
• 3 yellow onions, peeled and quartered
• 2 carrots, chopped
• 2 parsnips, chopped
• 1 celeriac, chopped
• 3 russet potatoes, chopped
• ¼ cup tomato paste
• 1 cup dry red wine
• 2 bay leaves

SERVES 6

INSTRUCTIONS:

1. Preheat the oven to 325°F.
2. Spoon the flour, salt, and pepper into a small bowl and whisk them together until just combined.
3. Sprinkle the seasoned flour over the stew meat, tossing them gently together until the flour lightly coats the meat.
4. Spoon 2 tablespoons of the hardened fat from the top of the jar of broth and drop it into a Dutch oven set over medium-high heat.
5. When the fat melts, toss in the stew meat, browning it on all sides, about 8 minutes.
6. Once the meat browns, tuck all of the vegetables into the Dutch oven alongside it.
7. In a separate bowl, stir the tomato paste into the wine until loosely combined, and then pour it all over the meat and vegetables.
8. Pour in the broth and drop in the bay leaves.
9. Bake, covered, about 3 hours, or until the meat is fork-tender.
10. Serve immediately, sprinkled with salt and freshly ground pepper, or store in the fridge overnight to allow its flavors to marry before reheating it on the stovetop until warm.