Best 4 Beef Stew With Root Vegetables Pioneer Woman Recipes

Are you craving a hearty and flavorful dish that's perfect for a cold night? Look no further than beef stew with root vegetables, a classic recipe made popular by the Pioneer Woman. This delectable stew is packed with tender beef, a medley of root vegetables, and a rich, savory broth that's sure to warm your soul. Whether you're a seasoned cook or a beginner in the kitchen, this step-by-step guide will help you create a delicious and satisfying beef stew that your family and friends will love.

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BEEF STEW WITH ROOT VEGETABLES RECIPE - (4.8/5)

Beef Stew with Root Vegetables Recipe - (4.8/5) image

Provided by lindaauman

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

Steps:

Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions, and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed. Add the carrots, parsnips, and turnips, and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook. To finish, add the parsley and stir through the stew.

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN

Beef Stew With Root Vegetables - Pioneer Woman image

I was pleasantly surprised with this recipe because it had so few ingredients. I was searching for a new recipe that used beer instead of my usual recipe with red wine and this was perfect. Time is your friend with this recipe. The beef needs to braise for at least 2.5 hours, maybe longer. I used 1 1/2# of beef and did not decrease the liquid amounts. I only use 2 cups broth out of the suggested 4 cups, so you may want to hold off on adding all of it at once. Just keep checking while it simmers and add more as needed along the way. It's a winner.

Provided by Chicagoland Chef du

Categories Stew

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

3 tablespoons olive oil
1 tablespoon butter
2 lbs beef stew meat, I used 1 1/2 #
1/2 teaspoon kosher salt
fresh ground black pepper
3 garlic cloves, minced
1 medium onion, diced
12 ounces beer, I used Heineken
4 cups beef broth, more as needed, I used less
1 tablespoon Worcestershire sauce
2 -3 tablespoons tomato paste
1 1/2 teaspoons sugar, I used 1/2 t
1/2 teaspoon paprika
2 carrots, peeled, roughly sliced
2 parsnips, peeled, roughly sliced
1 small turnip, peeled roughly sliced, I did not use
3 medium baking potatoes, peeled, quartered
4 -8 ounces mushrooms, fresh, I used baby portobellos
2 tablespoons all-purpose flour, I used Wondra (optional)
minced fresh parsley, for garnish

Steps:

Trim any excess fat off the beef and cut into 2" cubes.
Heat the oil and butter in a pan. I use a Dutch oven.
Season beef with salt & pepper. Add beef to hot pan and brown the beef.
Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
Add Worcestershire sauce, tomato paste, sugar, paprika.
Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
If the liquid level gets too low, add more broth as needed.
About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
To finish, add the parsley and stir through the stew.

BEEF STEW WITH ROOT VEGETABLES

Beef Stew with Root Vegetables image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

Steps:

Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
To finish, add the parsley and stir through the stew.

BEEF STEW WITH ROASTED ROOT VEGETABLES

Beef Stew With Roasted Root Vegetables image

It doesn't get any better than this! I have been cooking since I was a kid and always made stew "just like mom" until I found this recipe. Inspired by: Inspired by Food Network Although this recipe originally calls for pot roast, I prefer large chunks of stew meat. I also toss several mushrooms into the gravy while baking.

Provided by Chicagoland Chef du

Categories Vegetable

Time 2h40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs beef stew meat, large chunks or 3 lbs pot roast
kosher salt, to taste
pepper, to taste
3 tablespoons canola oil or 3 tablespoons olive oil
2 -3 tablespoons flour
1 large onion, peel and sliced thick in rounds
5 garlic cloves, peel and smashed
1 (15 ounce) can plain diced tomatoes with juice
1/2 cup dry red wine, good enough to drink
2 cups beef broth
2 teaspoons dried thyme leaves
2 whole bay leaves
2 medium red onions, peeled, sliced thick
3 large carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled, cut into 1/2-inch coins
3 -4 yukon gold potatoes, peels on and cut into chunks
3 tablespoons olive oil
kosher salt, season to taste
fresh ground black pepper, season to taste

Steps:

Preheat the oven to 350°.
Heat a large Dutch oven, with a lid, over medium-high heat.
In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour.
Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes.
Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes.
Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more.
Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot.
Add the beef broth, thyme, and bay leaves, and bring to a boil.
Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven.
Cook until the meat is just tender, about 1 1/2 hours.
Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper.
Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
NOTE: Add more root veggies as you like. cut to similar size.
The veggies can be roasted in a 350° oven for about 45 -60 minutes while stew/roast is cooking.
Once the meat comes out of the oven, raise the temperature to 450 degrees F.
Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
While roasting the root veggies, Keep the stew meat warm in the sauce on the stove top until ready to serve. Place the veggies in the pot before serving. Stir gently to combine.

Nutrition Facts : Calories 692.3, Fat 31.6, SaturatedFat 6.8, Cholesterol 145.2, Sodium 827, Carbohydrate 44.1, Fiber 6.2, Sugar 10.1, Protein 55.6

Tips:

To save time, choose pre-cut root vegetables or cut them into uniform pieces for even cooking.
Brown the beef in batches to prevent overcrowding the pan and ensure an even sear.
Use a heavy-bottomed pot or Dutch oven to evenly distribute heat and prevent scorching.
Add enough liquid to cover the beef and vegetables, as this will help braise the meat and create a flavorful sauce.
Season the stew generously with salt, pepper, and your favorite herbs and spices.
Bring the stew to a boil, then reduce heat to low and simmer for at least 1 hour, or until the beef is tender and the vegetables are cooked through.
Serve the stew over mashed potatoes, rice, or noodles, and garnish with fresh parsley or thyme.

Conclusion:

This beef stew with root vegetables is a hearty and flavorful dish that is perfect for a cold winter day. The tender beef, melt-in-your-mouth vegetables, and rich sauce make this stew a surefire hit. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will yield delicious results. So gather your ingredients, fire up your stove, and let's get cooking!