Stew with Root Vegetables
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 475
- Total Fat
- 17
- Saturated Fat
- 3
- Carbohydrates
- 46
- Dietary Fiber
- 8
- Sugar
- 3
- Protein
- 37
- Cholesterol
- 71
- Sodium
- 1413
- Total: 2 hr
- Active: 25 min
Ingredients
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
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.