Beef Stew with Sweet Root Vegetables

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Beef Stew with Sweet Root Vegetables recipe by Barefeet In The Kitchen
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 recipe by Barefeet In The Kitchen

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Beef Stew with Sweet Root Vegetables

4 from 1 vote
Recipe adapted from and with thanks to Delightful Repast
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Ingredients 

  • 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 arrowroot or flour
  • 1 1/2 cups beef broth
  • 3 tablespoons tomato paste
  • 1 cup red wine or water I used a cabernet
  • 1 cup  water
  • 2 1/2 tablespoons ketchup (I know this sounds bizarre, but it works here)
  • 3/4 teaspoon marjoram
  • 1/4 teaspoon crushed red pepper flakes
  • 4 large carrots peeled and cut into 1" slices, I used 2 purple and 2 white carrots
  • 3 stalks 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

Instructions

  • 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 1/8 teaspoon each salt and pepper and 1 1/2 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 1/2 teaspoon salt and 1/2 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 1/2 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 1/4 cup water; taste and adjust seasoning. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Chris says

    I have not ever thought about using sweet potatoes in stew but I really like the idea. When I first saw the pictures, I thought, "She's got some HUGE carrots!"

  2. Anonymous says

    I could eat beef stew every other night through the colder months. Such a comforting meal, only improved by homemade rolls or biscuits. And, Mary, this stew sounds especially delicious! Thank you for posting. 🙂

  3. Jane @ Devoted Sonriser says

    This was my first time making stew, and my husband and I LOVE sweet potatoes, so I thought this recipe would be good. IT WAS PERFECT! I didn't have any marjoram or wine, but I followed the recipe for everything else. It was the best stew either of us had ever eaten and tasted very healthy as well. Thank you for this! I'll definitely make it again and again.