As autumn leaves start to fall, and the chill fills the air, there’s something incredibly comforting about a home-cooked meal, especially when it’s a warm, hearty dish like Beef Stew with Root Vegetables. Bursting with flavors as diverse as the colors of fall, this heart-healthy stew is packed with nutrients, and CoQ10, a compound known to support heart function. With its robust medley of beef chunks and root vegetables, lovingly simmered in a rich, savory broth, this dish will warm your heart and nourish your body.
Ingredients List
- 1.5 lbs lean beef stew meat, cut into bite-sized pieces
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 large potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 2 stalks celery, chopped
- 2 turnips, peeled and cubed
- 6 cups low-sodium beef broth
- 1 tablespoon olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and black pepper to taste
- ¼ cup of chopped fresh parsley
Instructions
Begin by heating the olive oil in a large pan over medium heat. Add the beef pieces and season with salt and black pepper. Cook until all sides of the meat are browned.
Add the onion and garlic to the pan, stirring often until they become translucent. This aromatic trio of meat, onion, and garlic is the first layer of our hearty stew’s flavor profile.
Now, transfer the beef, onions, and garlic from the pan into a slow cooker.
Add the potatoes, carrots, celery, and turnips to the slow cooker. Pour in the beef broth, making sure the vegetables and meat are submerged.
Season with the dried thyme and rosemary. Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the beef is tender and the flavors are well combined.
Stir in the fresh parsley just before serving for a final flourish of color and flavor.
Cooking Time & Servings
This heart-healthy stew requires preparation time of just 15 minutes and slow-cooking time of 6 to 8 hours. Filled with great aroma and warmth, it’s worth the wait! This recipe yields 6 hearty servings.
Nutritional Information
The beauty of this Beef Stew with Root Vegetables is not only its taste but also its high nutritional value. Each serving provides approximately 240 calories, 6 grams of fat, 30 grams of carbohydrates, and 18 grams of protein. Plus, you’ll be getting a hearty helping of heart-healthy CoQ10 in every bite – a nutrient known to enhance cardiovascular health.
Tips and Tricks
For a thicker stew, try adding a flour and water mixture during the last half hour of cooking. If you’re looking for a vegetarian swap, use seitan or tofu and vegetable broth instead of beef and beef broth. And remember, slow and steady wins the race when it comes to stew – the longer it simmers, the better the flavors mix and mingle.
As we bring this culinary journey to a close…
…remember that the magic of a home-cooked meal lies in how it brings people together. So, grab your ladle, assemble your ingredients and do try this hearty and heart-healthy Beef Stew with Root Vegetables at home. We can’t wait to hear about your culinary successes, so please share your experiences in the comment section below!
Frequently Asked Questions
Q: Can I use other root vegetables?
A: Absolutely! Feel free to add or substitute with parsnips, rutabagas, or sweet potatoes.
Q: I am vegetarian. What can I use instead of beef?
A: You can use seitan, tofu, or any other meat substitutes you prefer.
Q: Can I use fresh herbs instead of dried ones?
A: Yes, you can. Just remember the rule of thumb: use 3 times more fresh herbs than dried ones.
Q: Can I cook this stew on the stove?
A: Yes, you can. Adjust the cooking time to around 2-3 hours and keep it covered on low heat, stirring occasionally.
Q: Does this stew freeze well?
A: Yes, it does! Once cooled, you can store it in the freezer for up to 3 months.
