Warm you up beef stew w/ root veggies

sherry monfils

By
@smonfils

I have probably about 10 recipes for beef stew, but this is one of my favorites for when you have the time to put it together and to let it simmer. The house will fill with the wonderful aroma of root veggies, herbs and beef....yum!! I usually make some basic doughy biscuits and add rosemary to the dough, to serve along the stew.


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Rating:

Comments:

Serves:

6

Prep:

35 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1-1/2 lb
angus beef stew meat. angus beef is the most tender meat.
1 Tbsp
fresh, crushed rosemary
1/4 tsp
pepper
2 Tbsp
olive oil
1 large
white onion, cut into 3/4" pieces
1 lb
fresh parsnips, cut into 1-1/2"-long pieces
1
14-1/2 oz can whole peeled tomatoes in juice
1 pkg
or envelope of dry beef onion soup mix
1 lb
sweet potatoes, peeled, cut into 1-1/4"-pieces
1-1/2 c
frozen peas

Directions Step-By-Step

1
In lg bowl, toss cubed stew meat with 1/2 tbsp rosemary and pepper. In lg stew pot, heat 1 tbsp oil over medium heat. Add beef and cook, turning occasionally until all sides are browned. Transfer meat w/ spoon into a set aside bowl.
2
Add remaining oil to pot. Heat over medium. Stir in onion and parsnips. Cook, stirring occasionally until lightly browned. Add beef, tomatoes with the juice, 1 cup water, beef onion soup mix and remaining rosemary.
3
Bring to a boil. Reduce heat to low. Cover and cook 2 hrs or until veggies are tender, adding the sweet potatoes the last 45 mins of cooking time. Add frozen peas the last 10 mins of cook time. Stir once in awhile the whole time it's cooking, but don't over stir, you want the ingredients to meld nicely.

About this Recipe

Course/Dish: Vegetables, Potatoes, Beef Soups
Main Ingredient: Beef
Regional Style: American
Other Tags: Healthy, Heirloom