Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Watch how to make this recipe.
Stew with Root Vegetables
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- Level: Easy
- Total: 2 hr
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 475
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 8 g
- Sugar
- 3 g
- Protein
- 37 g
- Cholesterol
- 71 mg
- Sodium
- 1413 mg
- Level: Easy
- Total: 2 hr
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 475
- Total Fat
- 17 g
- Saturated Fat
- 3 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 8 g
- Sugar
- 3 g
- Protein
- 37 g
- Cholesterol
- 71 mg
- Sodium
- 1413 mg
Ingredients
Directions
- 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.
Cook’s Note
For more ingredient substitution ideas, see the article below.
My Private Notes
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