Pioneer Woman Beef Stew with Root Vegetables is made with beef stew meat, garlic, onion, beer, beef broth, Worcestershire sauce, tomato paste, carrots, parsnips, and turnips. This hearty beef stew recipe creates a delicious dinner that takes about 3 hours and 15 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds of beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle of 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, to taste
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour (optional)
- Fresh parsley, minced (for garnish)
How To Make Beef Stew With Root Vegetables:
- Brown the beef: Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a large pan. Add the beef stew meat and brown it on all sides. Once browned, remove the beef and set aside.
- Sauté onions and garlic: In the same pan, add the minced garlic and diced onion. Cook for about 3 minutes until softened.
- Add liquids and spices: Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and pepper. Stir to combine.
- Simmer the beef: Return the browned beef to the pan. Cover the pan and simmer on low heat for 1 1/2 to 2 hours, or until the meat is very tender. If the liquid reduces too much, add more beef broth as needed.
- Cook the vegetables: Add the roughly sliced carrots, parsnips, and turnip to the stew. Continue simmering for an additional 30 minutes, or until the vegetables are tender.
- Thicken the stew (optional): If the stew is too watery, remove 1 cup of the cooking liquid. In a separate bowl, mix the liquid with 2 tablespoons of flour, then stir it back into the stew. Simmer for another 10 minutes until the stew thickens.
- Serve: Once the meat is very tender, remove from heat and garnish with freshly minced parsley. Serve hot.
Recipe Tips
- Brown the beef well: Browning the beef before simmering adds depth of flavor to the stew, so don’t skip this step.
- Use fresh root vegetables: For the best flavor, use fresh carrots, parsnips, and turnips. Older vegetables can taste bland.
- Simmer on low heat: Cooking the stew on low heat helps tenderize the meat and blend the flavors. Patience is key!
- Thicken the stew carefully: If you want a thicker stew, mix the flour with some of the cooking liquid first to avoid lumps before adding it back to the pot.
- Rest before serving: Allow the stew to sit for a few minutes before serving to let the flavors settle and intensify.
How To Store & Reheat Leftovers
Storing in the Fridge: Let the stew cool completely before transferring it to an airtight container. It can be stored in the fridge for up to 3-4 days.
Freezing: You can freeze the stew in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat the stew in a pot on the stovetop over medium heat, stirring occasionally, until warmed through.
Nutrition Facts
- Calories: 272
- Total Fat: 12 g
- Saturated Fat: 4 g
- Cholesterol: 79 mg
- Sodium: 664 mg
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Sugar: 4 g
- Protein: 28 g
Try More Pioneer Woman Recipes:
Pioneer Woman Beef Stew With Root Vegetables
Description
Pioneer Woman Beef Stew with Root Vegetables is made with beef stew meat, garlic, onion, beer, beef broth, Worcestershire sauce, tomato paste, carrots, parsnips, and turnips. This hearty beef stew recipe creates a delicious dinner that takes about 3 hours and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Brown the beef: Heat 3 tablespoons of olive oil and 1 tablespoon of butter in a large pan. Add the beef stew meat and brown it on all sides. Once browned, remove the beef and set aside.
- Sauté onions and garlic: In the same pan, add the minced garlic and diced onion. Cook for about 3 minutes until softened.
- Add liquids and spices: Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and pepper. Stir to combine.
- Simmer the beef: Return the browned beef to the pan. Cover the pan and simmer on low heat for 1 1/2 to 2 hours, or until the meat is very tender. If the liquid reduces too much, add more beef broth as needed.
- Cook the vegetables: Add the roughly sliced carrots, parsnips, and turnip to the stew. Continue simmering for an additional 30 minutes, or until the vegetables are tender.
- Thicken the stew (optional): If the stew is too watery, remove 1 cup of the cooking liquid. In a separate bowl, mix the liquid with 2 tablespoons of flour, then stir it back into the stew. Simmer for another 10 minutes until the stew thickens.
- Serve: Once the meat is very tender, remove from heat and garnish with freshly minced parsley. Serve hot.
Notes
- Brown the beef well: Browning the beef before simmering adds depth of flavor to the stew, so don’t skip this step.
- Use fresh root vegetables: For the best flavor, use fresh carrots, parsnips, and turnips. Older vegetables can taste bland.
- Simmer on low heat: Cooking the stew on low heat helps tenderize the meat and blend the flavors. Patience is key!
- Thicken the stew carefully: If you want a thicker stew, mix the flour with some of the cooking liquid first to avoid lumps before adding it back to the pot.
- Rest before serving: Allow the stew to sit for a few minutes before serving to let the flavors settle and intensify.
Pioneer Woman Beef Stew With Root Vegetables