Classic Beef Stew with Root Vegetables

Name: Classic Beef Stew with Root Vegetables
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 people
Ingredients: 2 lbs beef stew meat; 1/3 cup all-purpose flour; fine sea salt; black pepper; 3 Tablespoons olive oil; 3 teaspoons salted butter; 3 cups beef stock; 1/3 cup red wine; 6 French shallots; 2 small onions; 1 teaspoon fresh thyme leaves; 1/2 teaspoon dried rosemary; 2 cloves garlic; 1 lb rutabaga; 3 medium carrots; 1 teaspoon Dijon mustard; 1 Tablespoon Worcestershire sauce

User Reviews

4.9

21 reviews

Excellent

Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
Servings
8 people
Calories
307 kcal
Course
Main Course
Cuisine
American

Classic Beef Stew with Root Vegetables

Nicole Henderson

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A simple, classic beef stew with root vegetables, full of flavour and served up family style.

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Ingredients

Servings

2 lbs beef stew meat
1/3 cup all-purpose flour
fine sea salt
black pepper freshly ground
3 Tablespoons olive oil
3 teaspoons salted butter
3 cups beef stock divided
1/3 cup red wine or beer (optional)
6 French shallots peeled and halved
2 small onions peeled, cut into 8
1 teaspoon fresh thyme leaves or 1/2 teaspoon, dried
1/2 teaspoon dried rosemary crumbled
2 cloves garlic minced
1 lb rutabaga peeled and cut in 1-inch cubes
3 medium carrots peeled and cut into coins
1 teaspoon Dijon mustard
1 Tablespoon Worcestershire sauce

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Instructions

Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.
Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.
Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.
When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.
Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.
Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.
Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.
Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.
Serve with crusty bread and butter or a mountain of mashed potatoes.

Notes

Tips: brown the beef well. Don’t overcrowd it. This is where you are building flavour, and it’s worth taking the time to brown the beef on all sides.Wine is optional; you can deglaze with stock, but it adds flavour. Could also use beer or a strong apple cider.For an extra decadent stew, swirl in 2 tablespoons butter when the dish comes out of the oven.

Nutrition Information

Show Details

Calories 307kcal (15%) Carbohydrates 17g (6%) Protein 29g (58%) Fat 13g (20%) Saturated Fat 4g (20%) Cholesterol 74mg (25%) Sodium 340mg (14%) Potassium 858mg (25%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3880IU (78%) Vitamin C 17mg (19%) Calcium 68mg (7%) Iron 4mg (22%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 307 kcal

% Daily Value*

Calories	307kcal	15%
Carbohydrates	17g	6%
Protein	29g	58%
Fat	13g	20%
Saturated Fat	4g	20%
Cholesterol	74mg	25%
Sodium	340mg	14%
Potassium	858mg	18%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	3880IU	78%
Vitamin C	17mg	19%
Calcium	68mg	7%
Iron	4mg	22%