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Beef and Root Vegetable Stew
5 from 3 votes

Beef and Root Vegetable Stew

Recipe adapted from Katie at the Door. Beef and Root Vegetable Stew is incredibly comforting and rich in nutrients.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 Servings
Calories: 683 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds beef stew meat
  • 3 carrot peeled and chopped
  • 1 yellow onion chopped into wedges, large
  • 4 cloves garlic minced
  • 3 celery chopped, stalks
  • 1 orange chopped into eighths, navel, large
  • 3 thyme sprigs
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 cups red wine dry
  • 2 cups beef broth
  • 1 tomato paste 16-ounce can
  • 1 teaspoon kosher salt
  • 1 yucca root cooked, large
  • 1.5 cups peas frozen

Instructions

    Cup of Yum
  1. Add the first 11 ingredients (beef through beef broth) to a large stock pot. Cover the pot and place it in the refrigerator for 12 to 24 hours.
  2. Prepare the yucca root and set aside (or refrigerate) until ready to add to the stew.
  3. When ready to cook the stew, discard the cinnamon stick from the pot, and place pot on the stove top over medium-high heat. Bring the stew to a full boil.
  4. Add the tomato paste and salt and reduce the heat to a simmer. Continue cooking, covered, until all of the vegetables have softened and the meat is cooked through, about 45 minutes to 1 hour.
  5. Add the cooked yucca root and frozen peas and continue simmering for an additional 15 minutes.
  6. Remove the sprigs of thyme, bay leaf, and oranges from the stew.
  7. Serve heaping bowls alongside your favorite mashed potatoes.

Notes

  • If you'd like, you can saute the onion, celery, and carrot prior to adding the rest of the ingredients for the marinade. To do so, add the veggies to the pot with about 3 tablespoons of olive oil. Cook over medium-high heat for about 8 minutes. Allow the veggies to cool before adding the rest of the ingredients and placing in the refrigerator.
  • You can try adding the raw peeled and chopped yucca root to the stew along with the other vegetables without cooking it first, but it may require you to cook the stew longer to ensure the root gets cooked through.

Nutrition Information

Serving 1Serving (of 6) Calories 683kcal (34%) Carbohydrates 56g (19%) Protein 37g (74%) Fat 27g (42%) Saturated Fat 10g (50%) Monounsaturated Fat 1g (5%) Cholesterol 101mg (34%) Sodium 707mg (29%) Potassium 1263mg (27%) Fiber 9g (36%) Sugar 18g (36%)

Nutrition Facts

Serving: 6 Servings

Amount Per Serving

Calories 683

% Daily Value*

Serving 1Serving (of 6)
Calories 683kcal 34%
Carbohydrates 56g 19%
Protein 37g 74%
Fat 27g 42%
Saturated Fat 10g 50%
Monounsaturated Fat 1g 5%
Cholesterol 101mg 34%
Sodium 707mg 29%
Potassium 1263mg 27%
Fiber 9g 36%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.