Best 3 Root Vegetable Beef Stew Recipes

Root vegetable beef stew is a hearty and flavorful dish that is perfect for a cold winter day. With its tender beef, a variety of root vegetables, and rich broth, this stew is sure to satisfy. Whether you're making it in a slow cooker or on the stovetop, there are many ways to create a delicious root vegetable beef stew. Here we'll provide you with the steps and some variations on this classic recipe.

Check out the recipes below so you can choose the best recipe for yourself!

ROOT VEGETABLE BEEF STEW

Root Vegetable Beef Stew image

I found this recipe in our local paper a number of years ago. It's so satisfying on a cold winter or fall day.-Mary Rea, Orangeville, Ontario

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 medium sweet potato, peeled and cubed
1 cup cubed carrots
1 cup cubed peeled rutabaga
1 cup cubed peeled parsnips
1 cup cubed peeled potatoes
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons water

Steps:

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender., In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 0g sugar total. Diabetic Exchanges, Fat 2 vegetable, Cholesterol 1 starch.

STOVETOP ROOT VEGETABLE BEEF STEW

Stovetop Root Vegetable Beef Stew image

To me, the definition of "cozy" is a pot of tender beef simmering with sweet potatoes and parsnips. It doesn't get better than that. -Beth Rossos, Estacada, Oregon

Provided by Taste of Home

Categories Dinner

Time 2h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 18

Ingredients

2/3 cup all-purpose flour
1-1/2 teaspoons salt, divided
1-1/4 teaspoons pepper, divided
2 pounds beef stew meat
4 tablespoons olive oil
2/3 cup Burgundy wine
3 cups water
1 can (14-1/2 ounces) stewed tomatoes
2 garlic cloves, minced
2 teaspoons beef base
1/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
1 large sweet potato (about 1 pound), peeled and coarsely chopped
2 medium carrots, coarsely chopped
1 medium onion, chopped
1 medium parsnip, peeled and coarsely chopped
Sliced green onions, optional

Steps:

In a shallow bowl, mix flour and 1 teaspoon each salt and pepper. Add beef, a few pieces at a time, and toss to coat; shake off excess., In a Dutch oven, heat 2 tablespoons oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove beef with a slotted spoon. Add wine, stirring to loosen browned bits from pan., Return beef to pan. Add water, tomatoes, garlic, beef base, thyme, cinnamon, pepper flakes and remaining salt and pepper; bring to a boil. Reduce heat; simmer, covered, 1-1/4 hours, stirring halfway through cooking., Stir in sweet potato, carrots, onion and parsnip. Cook, covered, 30-45 minutes longer or until beef and vegetables are tender. If desired, sprinkle with green onions.

Nutrition Facts : Calories 344 calories, Fat 15g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 696mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.

CROCK POT ROOT VEGETABLE GROUND BEEF STEW

Crock Pot Root Vegetable Ground Beef Stew image

Got this one from my sister. This is also good made with deer or elk meat. Rutabaga needs to be cut small, because they take longer to cook. All those veggies!!! Has to be good for you!

Provided by MizzNezz

Categories Stew

Time 10h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups diced onions
2 cups carrots, in short strips
2 cups rutabagas, small chunks
2 cups potatoes, larger chunks
2 cups turnips, small chunks
1 lb ground beef
1 (20 ounce) can diced tomatoes
2 beef bouillon cubes, dissolved in 4oz hot water
1/2 tablespoon garlic salt
1/2 tablespoon italian seasoning
1/2 teaspoon pepper

Steps:

Place first 5 ingredients in pot.
Brown ground beef and add to pot.
Add tomatoes and bouillon mixture.
Add seasonings.
Cook on low for 10 hours.

Tips:

Use a variety of root vegetables. This will give your stew a more complex flavor and texture. Some good options include carrots, potatoes, parsnips, turnips, and rutabagas.
Brown the beef before adding it to the stew. This will help to develop its flavor and give the stew a richer color.
Use a good quality beef broth. This will make a big difference in the flavor of the stew. If you don't have any beef broth on hand, you can use chicken broth or vegetable broth.
Simmer the stew for at least 1 hour. This will allow the flavors to meld and the vegetables to become tender.
Season the stew to taste. You may want to add salt, pepper, garlic powder, or onion powder.

Conclusion:

Root vegetable beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, and it can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give root vegetable beef stew a try.