This hearty beef stew with local roots is perfect for the cool weather!
Substitute any ingredients!
This recipe can be easily made with whatever ingredients you have in the fridge. I loaded this stew up with more vegetables than are normally found in a beef stew because we have so many local roots right now!
This makes meals for the whole week!
This recipe makes about 10-12 servings and will be something that you can share with neighbors, freeze, or store in the fridge for soup later in the week.
This recipe works great in an Instant Pot. Just brown the beef, then add all of the ingredients, minus the peas and cornstarch slurry. Once the stew is fully cooked, stir in peas and cornstarch slurry. Serve and enjoy!
Prep time: 15 minutes
Cook time: 40 minutes
Calories per serving: 444
- In a bowl, combine flour, pepper, salt, and stew beef in a bowl and toss to coat the beef.
- In a large soup pot or Dutch oven, heat olive oil then add floured beef and diced onions. Stir the beef and onions until the beef is almost fully cooked.
- Add red wine, beef stock, tomato paste, and water to the pan and scrape the bottom of the pan to incorporate the flavorful browned seasoned layer into the broth.
- Add parsnip, carrots, potatoes, celery, rosemary, sage, and garlic. Reduce heat to low and simmer the stew for at least an hour or until beef is tender and roots are softened.
- Once the stew is fully cooked, you can thicken it by creating a slurry of equal parts cornstarch and cold water. In a measuring cup, add cornstarch to water and stir until cloudy. Add the slurry to the stew. TIP: Make sure you premix the cornstarch and cold water in a separate bowl otherwise the cornstarch will clump up and be hard to mix into the stew.
- Add peas at the very end and simmer for 10 minutes, adding salt to taste.
- Serve and enjoy!