Stew With Root Vegetables Recipes

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ROOT STEW



Root Stew image

While inventing a new form of comfort food, I made a stew of carrots, turnips, parsnips and rutabaga. When I'm in the mood to change things up, I add potatoes or chicken. -Maria Davis, Flower Mound, Texas

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

2 tablespoons canola oil, divided
1-1/2 pounds beef stew meat
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 medium onion, chopped
6 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme
3 cups reduced-sodium beef broth
3 medium carrots
2 medium turnips
2 medium parsnips
1 small rutabaga
2 tablespoons cornstarch
1/4 cup cold water

Steps:

  • Preheat oven to 325°. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan; sprinkle with salt and pepper., In same pan, heat remaining oil over medium heat. Add onion; cook and stir until tender, 4-6 minutes. Add garlic; cook and stir 1 minute. Stir in bay leaves, thyme, beef and broth; bring to a boil. Bake, covered, 1 hour., Peel and cut remaining vegetables into 1-in. pieces; add to Dutch oven. Bake, covered, until beef and vegetables are tender, 1 to 1-1/4 hours. , In a small bowl, mix cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, 1-2 minutes. Discard bay leaves.

Nutrition Facts : Calories 227 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 676mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

ROOT VEGETABLE STEW



Root Vegetable Stew image

This is a very simple but amazingly flavourful root vegetable stew. It was created one evening when I was trying to come up with something lighter after a weekend of feasting. While not exactly vegan, it can be by simply changing the chicken broth for vegetable broth. Please, experiment with it, add what you want (seasoning, other vegetables, legumes), then come back and let me know what you did and how it turned out.

Provided by Karen1961

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 small onion, diced
2 teaspoons fresh rosemary, minced
2 small potatoes
2 medium carrots
2 small sweet potatoes
1 white turnip
3 cups chicken broth
1 tablespoon fresh parsley, chopped (optional)

Steps:

  • Prepare onion, garlic and rosemary. Chop potatoes, carrots, sweet potatoes and turnip into bite sized pieces (1/2" to 3/4"), or whatever size you prefer.
  • Heat olive oil in a medium sized pot over medium high heat. Add onion and garlic and saute, stirring frequently to ensure no scorching. When onion starts to go translucent, add rosemary and continue to stir, 2 to 3 minutes. Rosemary should be fragrant.
  • Add potato, carrot, sweet potato and turnip, and toss to coat with onion/olive oil mixture, continuing to stir for a few minutes to heat vegetables but be careful they don't stick to the bottom of the pot.
  • Add chicken broth and bring to a boil. Reduce heat and cover to simmer for about 30 minutes, stirring occasionally to prevent sticking. Vegetables should be very tender and broth should be reduced by at least half.
  • Scoop into shallow bowls and garnish with parsley. Serve with a nice Italian or multi-grain bread, and a white wine of your choice.

Nutrition Facts : Calories 481.8, Fat 16.1, SaturatedFat 2.6, Sodium 1311.5, Carbohydrate 71.7, Fiber 11.1, Sugar 14.4, Protein 14.4

STEW WITH ROOT VEGETABLES



Stew with Root Vegetables image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 10

6 tablespoons oil (I'm using olive)
2 pounds cubed stew meat (I'm using fatty beef brisket)
2 tablespoons favorite spice mix (I'm using 17th Street Magic Dust)
Salt and pepper
2 pounds root vegetables, cut into chunks (I'm using carrots, radishes and turnips)
1/4 to 1/2 cup flour
1/4 cup tomato paste (if you have it)
2 quarts (8 cups) liquid (I'm using beef stock)
2 pounds potatoes, cut into chunks if large; left whole if small (I'm using baby redskins)
2 tablespoons fresh rosemary, optional

Steps:

  • Heat a large Dutch oven or heavy pot over medium heat and add the oil. Season the meat with the spice mix and some salt and pepper. When the oil is hot, add the meat and cook, without stirring, until brown, 3 to 5 minutes. Stir the meat, then add the root vegetables and cook, stirring occasionally, for 2 to 3 minutes.
  • Add the flour and tomato paste if using, mix thoroughly and cook an additional minute. Add the liquid and bring to a simmer. Add the potatoes and rosemary. Simmer until the meat is tender, about 1 1/2 hours.

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

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.

OXTAIL STEW WITH RED WINE AND ROOT VEGETABLES



Oxtail Stew with Red Wine and Root Vegetables image

Hearty, grass-fed oxtail in a rich, savory red wine base with root vegetables... The perfect antidote to a winter blizzard. Worth the effort; oxtail is special! Garnish with sour cream, if desired.

Provided by METG

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 5h55m

Yield 8

Number Of Ingredients 14

1 ½ pounds beef oxtails, cut into pieces
sea salt and ground black pepper to taste
3 tablespoons coconut oil, divided
4 medium carrots, divided
2 ribs celery, chopped
1 medium yellow onion, chopped
2 ½ cups red wine, divided
2 cups beef broth
3 cloves garlic, or more to taste, peeled
2 leaf (blank)s bay leaves
¼ teaspoon ground thyme, or to taste
2 medium turnips, diced
2 medium parsnips, diced
1 tablespoon minced fresh parsley, or to taste

Steps:

  • Bring oxtails to room temperature and pat dry with paper towels. Sprinkle with salt and pepper.
  • Heat 1 1/2 tablespoons coconut oil in a cast iron skillet over medium-high heat. Sear oxtails, until lightly browned, 3 to 5 minutes per side, then remove from the skillet.
  • Add carrots, celery, and onion to the pan. Saute until tender, 5 to 7 minutes, then remove from the skillet.
  • Pour 1/2 cup red wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Simmer for 1 to 2 minutes. Return oxtails and vegetables back to the skillet. Cover, reduce heat to low, and sweat the mixture until juices have been released, about 20 minutes.
  • Combine remaining wine, beef broth, garlic, bay leaves, and thyme in a slow cooker. Add oxtail-vegetable mixture and cook on High until meat is fork-tender, 3 to 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Toss turnips and parsnips with remaining 1 1/2 tablespoons coconut oil and season with salt and pepper. Place in a roasting pan.
  • Roast in the oven until tender and lightly browned, 45 minutes to 1 hour.
  • Remove oxtails from the slow cooker. Pull meat away from the bones, shredding meat and discarding any bits of fat and gristle. Pour liquid from the slow cooker through a mesh strainer into a bowl, pressing against the vegetable solids to mash them and push them through.
  • Return strained liquid to the slow cooker and cook on High until reduced by about half, 30 to 45 minutes. Add roasted vegetables, oxtail meat, and parsley. Cook on Low until flavors have blended, 30 minutes to 1 hour.

Nutrition Facts : Calories 271.1 calories, Carbohydrate 15.3 g, Cholesterol 46.8 mg, Fat 11.2 g, Fiber 3.6 g, Protein 15 g, SaturatedFat 6.9 g, Sodium 339.7 mg, Sugar 5.6 g

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

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.

CHICKEN AND ROOT VEGETABLE STEW



Chicken and Root Vegetable Stew image

Yield Makes 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
12 chicken thighs, well trimmed
2 cups chopped onions
6 garlic cloves, chopped
1 cup dry white wine
1/4 cup plus 2 tablespoons chopped fresh marjoram
2 large boiling potatoes, peeled, each cut into 12 pieces
3 large carrots, peeled, cut into 1/2-inch-thick rounds
2 large parsnips, peeled, cut into 1/2-inch-thick rounds
2 medium rutabagas, peeled, cut into 1 1/2-inch pieces
2 medium turnips, peeled, cut into 1 1/2-inch pieces
5 cups canned low-salt chicken broth
3/4 cup whipping cream
2 tablespoons cornstarch

Steps:

  • Heat oil in heavy large pot over medium-high heat. Working in batches, add chicken and cook until brown on all sides, about 8 minutes per batch; transfer browned chicken to large bowl. Pour off all but 2 tablespoons drippings from pot. Add onions to pot and sauté over medium heat until golden, about 8 minutes. Add garlic and sauté 1 minute. Add wine and 1/4 cup marjoram and simmer until wine evaporates, about 4 minutes. Return chicken to pot. Arrange vegetables over chicken. Pour chicken broth over. Cover and bring to boil. Reduce heat and simmer until chicken is cooked through and vegetables are tender, about 30 minutes.
  • Using slotted spoon, carefully transfer chicken and vegetables to large clean bowl. Boil liquid in pot until reduced to 3 cups, about 10 minutes. Mix cream and cornstarch in medium bowl. Stir into liquid in pot. Simmer until thickened to sauce consistency, about 5 minutes. Return chicken and vegetables to pot. (Can be made 2 days ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated.) Bring stew to simmer, stirring gently. Add remaining 2 tablespoons marjoram and serve.

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

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.

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From goodhousekeeping.com


BEEF STEW WITH ROOT VEGETABLES RECIPE - RECIPELAND.COM
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.
From recipeland.com


ROASTED-ROOT VEGETABLE STEW RECIPE | MYRECIPES
Combine first 7 ingredients in a shallow roasting pan. Bake at 450° for 30 minutes. Step 3. Place vegetable mixture in a Dutch oven over medium heat. Add flour, ginger, and sage; cook 3 minutes. Add Vegetable Stock, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in salt and pepper.
From myrecipes.com


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