For warming, delicious comfort during cold weather, nothing beats a big pot of hearty stew. I love slow cooked beef paired with an impossibly rich and flavorful vegetable-studded broth. For this recipe, Brian and I went a bit off the beaten path and added sweet winter parsnips to the mix. As they cooked, the parsnips lent a distinct earthy sweetness to the braise, and went beautifully with the more expected carrots and celery.
Head below for the simple instructions on taking the low and slow approach to a deliciously hearty beef stew.
Beef and Root Vegetable Stew
serves six to eight as a main dish
3 pounds beef stew meat, cut into 1 inch cubes
1 tablespoon olive oil
5 medium-sized carrots, peeled and diced
4 medium-sized parsnips, peeled and diced
3 stalks celery, diced
1 red onion, peeled and minced
1 1/4 cup red wine
1 cup water, plus more if needed
4 sprigs fresh thyme
2 bay leaves
1 – 2 teaspoons sea salt
1 teaspoon ground black pepper
1/4 cup apple cider vinegar
Heat a large Dutch oven over medium-high heat. Add the olive oil, and then add the cubed beef, searing on all sides (roughly 2 – 3 minutes a side). Remove seared beef to a bowl.
Meanwhile, add the carrots, parsnips, celery, and red onion to the pot. Brown the vegetables, cooking for about 7 minutes. Pour in wine and use a wooden spoon to dislodge any brown bits from the bottom of the pot. Return seared beef to the pot, along with the water, herbs, and sea salt. Bring to a boil, turn heat to low, cover, and simmer for 4 – 5 hours or until beef is very tender, stirring occasionally. Add water or additional sea salt if needed.
20 minutes before serving, check salt levels and add the apple cider vinegar, stirring to combine. Serve stew over egg noodles, polenta, or rice.
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