Root Vegetable Beef Stew

Name: Root Vegetable Beef Stew
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams lean ground beef (90% lean); 794 grams cans each) reduced-sodium beef broth; 128 grams cubed carrots; 1 Tbsp cornstarch; 1 teaspoons dried thyme; 1 medium onion, chopped; 133 grams cubed peeled parsnips; 0 teaspoons pepper; 210 milliliters cubed peeled potatoes; 140 grams cubed peeled rutabaga; 0 teaspoons salt; 1 medium sweet potato, peeled and cubed; 2 Tbsps tomato paste; 2 Tbsps water; 1 teaspoon Worcestershire sauce

If you have around 55 minutes to spend in the kitchen, Root Vegetable Beef Stew might be an amazing gluten free and dairy free recipe to try. This recipe makes 6 servings with 253 calories, 20g of protein, and 8g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up ground beef, salt, tomato paste, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. If you like this recipe, you might also like recipes such as Beef and Root Vegetable Stew, Beef and Root Vegetable Stew, and Crock Pot Root Vegetable Ground Beef Stew.

Instructions

In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain.

Ingredients you will need

Onion

Beef

Meat

Equipment you will use

Dutch Oven

Add the broth, vegetables, tomato paste, Worcestershire sauce, thyme, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender.

Ingredients you will need

Worcestershire Sauce

Salt And Pepper

Tomato Paste

Vegetable

Broth

Thyme

In a small bowl, combine the cornstarch and water until smooth; stir into the stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Water

Stew

Equipment you will use

Bowl

Equipment

Dutch Oven

Bowl

Ingredients

Servings:

454grams

lean ground beef (90% lean)794grams

cans each) reduced-sodium beef broth 128grams

cubed carrots 1Tbsp

cornstarch 1teaspoons

dried thyme 1medium

onion, chopped 133grams

cubed peeled parsnips 0teaspoons

pepper 210milliliters

cubed peeled potatoes 140grams

cubed peeled rutabaga 0teaspoons

salt 1medium

sweet potato, peeled and cubed 2Tbsps

tomato paste 2Tbsps

water 1teaspoon

Worcestershire sauce

Recommended wine: Shiraz, Cabernet Sauvignon, Malbec

Beef Stew can be paired with Shiraz, Cabernet Sauvignon, and Malbec. These full-bodied red wines are the perfect accompaniment for hearty beef stew. One wine you could try is Casteller Cava Rosado. It has 4.7 out of 5 stars and a bottle costs about 17 dollars.

Casteller Cava Rosado

Casteller Cava Rosé is a delicious sparkling wine made in the traditional method, with a second fermentation in the bottle. Aged for 12 months on the lees before release, it consistently delivers premium flavors.This vivacious, tangy Cava will pair well with most any tapas, in addition to fresh fruit, berry tarts and soft, creamy cheeses. It has more than enough style and substance to be an excellent aperitif all on its own.