Tender pieces of beef, simmered in a red wine sauce and then cooked along with a multitude of fresh root vegetables. I had a lot of fun at the Farmer’s Market last weekend.
I picked up a bunch of beautiful vegetables; multicolored carrots, salad turnips, sweet potatoes and more. This stew was the perfect way to use them and show off the sweet flavors.
The vegetables flavored the stew in an unexpectedly sweet way. If you aren’t a big fan of sweet potatoes, simply trade them out for your favorites. I’ve never tasted a beef stew like this one.
If you enjoy sweet potatoes, you will seriously love this stew. There was almost nothing left and even the youngest member of the family had two servings.
Beef Stew with Sweet Root Vegetables
- 3 tablespoons extra virgin olive oil
- 2 pounds lean beef chuck roast cut into 1″ pieces
- kosher salt
- freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 medium onion chopped (about 1 cup)
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour or arrowroot
- 1½ cups beef broth
- 3 tablespoons tomato paste
- 1 cup red wine or water I used a cabernet
- 1 cup water
- 2½ tablespoons ketchup (I know this sounds bizarre, but it works here)
- ¾ teaspoon marjoram
- ¼ teaspoon crushed red pepper flakes
- 4 large carrots peeled and cut into 1″ slices, I used 2 purple and 2 white carrots
- 3 ribs celery sliced diagonally into 1″ pieces
- 2 sweet white turnips peeled and diced into 1″ pieces
- 2 pounds sweet potatoes peeled and cut into 1″ cubes
- In a large pot, heat 1 tablespoon extra virgin olive oil over medium-high heat. You will brown the beef in two batches. Add half of the beef cubes to the hot oil and brown very well in single layer, sprinkling with ⅛ teaspoon each salt and pepper and 1 ½ teaspoons Worcestershire sauce. Transfer the browned beef to a large bowl. Repeat.
- Adding another teaspoon of olive oil if needed, sauté the chopped onion until slightly browned and then remove from pot and add to the beef in bowl.
- In the same pot, over medium heat, heat butter and whisk in arrowroot, then slowly whisk in broth. Simmer, whisking frequently, until smooth and thickened. Stir in tomato paste. Add the wine, water, ketchup, marjoram, red pepper flakes and ½ teaspoon salt and ½ teaspoon pepper. Add browned beef and onions to Dutch oven. Bring to a boil, reduce heat and simmer 45 minutes.
- Add carrots and celery. Bring to boil; reduce heat, cover and simmer 20 minutes.
- Add potatoes, turnips and ½ teaspoon salt. Bring to boil; reduce heat, cover and simmer just until the potatoes and turnips are tender, about 30 minutes. In the last 10 minutes, thicken with a mixture of 1 tablespoon arrowroot and ¼ cup water; taste and adjust seasoning. Enjoy!