Hamdi Saidani This Pioneer Woman Beef Stew with Root Vegetables is a hearty and tender recipe, which is made with parsnips and turnips. It’s the ultimate comfort food recipe, ready in about 3 hours and 15 minutes.
Pioneer Woman Beef Stew with Root Vegetables Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
How To Make Pioneer Woman Beef Stew with Root Vegetables
- Brown the Beef and Aromatics: In a large pot or Dutch oven, heat the olive oil and butter. Brown the beef in batches, removing it to a plate once seared. In the same pot, add the garlic and onions and cook for about 3 minutes, until softened.
- Build the Stew Base: Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt, and some pepper. Stir everything together, scraping up any browned bits from the bottom of the pot.
- Simmer the Beef: Return the browned beef to the pot. Bring the liquid to a simmer, then reduce the heat to low, cover, and cook for 1 1/2 to 2 hours, until the meat is very tender. Add more broth if the liquid level gets too low.
- Add the Root Vegetables: Add the sliced carrots, parsnips, and turnips to the pot. Continue to simmer, covered, for another 30 minutes, or until the vegetables are tender and the liquid has reduced.
- Thicken the Stew (Optional): If the stew is thinner than you’d like, remove one cup of the cooking liquid. Whisk the 2 tablespoons of flour into this liquid until smooth, then pour the mixture back into the pot. Stir and simmer for 10 minutes until the stew has thickened.
- Finish and Serve: Check the meat for tenderness; if it’s still tough, continue to cook. Stir in the fresh parsley, taste, and adjust seasonings if needed. Serve hot.
Recipe Tips
- How do I get the most tender beef? The key is the long, slow simmer. Don’t rush the initial 1.5 to 2-hour cooking time for the beef. This is what breaks down the tough connective tissues in the stew meat, making it melt-in-your-mouth tender.
- What are the best root vegetables to use? The combination of carrots, parsnips, and turnips provides a classic, earthy sweetness. You could also add cubed potatoes or rutabaga along with the other root vegetables.
- How can I make the stew thicker without flour? If you prefer not to use a flour slurry, you can leave the lid slightly ajar during the last 30 minutes of cooking to allow the liquid to reduce and thicken naturally.
- Can I make this in a slow cooker? Yes. Brown the meat and sauté the aromatics on the stovetop first. Transfer everything to the slow cooker, add the remaining ingredients (except the flour and parsley), and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
What To Serve With Beef Stew with Root Vegetables
This hearty, all-in-one stew is a complete meal, but it’s traditionally served with something to soak up the delicious gravy:
- Creamy Mashed Potatoes
- Crusty French bread or sourdough
- Fluffy buttermilk biscuits or cornbread
- Wide egg noodles
How To Store Beef Stew with Root Vegetables
Store: Let the stew cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 4 days. The flavor is often even better the next day! Freeze: This stew freezes beautifully. Let it cool, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Beef Stew with Root Vegetables Nutrition Facts
- Calories: ~480 kcal per serving
- Protein: 35g
- Fat: 22g
- Carbohydrates: 25g
- Sugar: 10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What kind of beer is best for beef stew?
A dark beer like a stout, porter, or a dark ale will add the richest, deepest flavor to the stew. If you don’t have one, a simple lager will also work. If you prefer to omit the beer, you can substitute it with an equal amount of additional beef stock.
Why is my beef still tough after cooking?
If the beef is tough, it simply means it needs more time. Continue to simmer the stew over low heat, checking every 20-30 minutes, until the meat is fork-tender.
Do I have to peel the vegetables?
The recipe calls for roughly sliced carrots and parsnips. While you can leave the skins on if they are well-scrubbed, peeling them is generally recommended for the best texture in the final stew. Turnips should always be peeled as their skin can be tough and bitter.
Try More Pioneer Woman Recipes:
- Pioneer Woman Beef Noodle Casserole
- Pioneer Woman Roast Beef Sandwich Recipe
- Pioneer Woman Crockpot Beef Stew Recipe
Pioneer Woman Beef Stew with Root Vegetables Recipe
Description
A classic, hearty beef stew loaded with tender chunks of beef and a medley of earthy root vegetables like carrots, parsnips, and turnips, all simmered in a rich, savory gravy.
Ingredients
Instructions
- In a large pot, brown the beef in oil and butter; set aside. Sauté garlic and onions in the same pot.
- Pour in beer, beef broth, Worcestershire, tomato paste, and all seasonings.
- Return the beef to the pot, cover, and simmer on low for 1.5 to 2 hours until the beef is tender.
- Add the carrots, parsnips, and turnips. Cover and simmer for another 30 minutes until vegetables are tender.
- Optional: Thicken the stew by whisking flour into 1 cup of the hot liquid, then stirring it back into the pot and simmering for 10 minutes.
- Stir in fresh parsley before serving.
Notes
- u003cliu003eSearing the beef before simmering is a crucial step for developing deep flavor.u003c/liu003eu003cliu003eDon’t rush the simmering process; low and slow is the key to tender beef.u003c/liu003eu003cliu003eThe stew is even better the next day as the flavors have time to meld together.u003c/liu003eu003cliu003eFor a hands-off approach, this recipe can be adapted for a slow cooker.u003c/liu003e
