Beef & Root Veggie Stew
5
Points®
Total time: 2 hr 5 min • Prep: 20 min • Cook: 1 hr 45 min • Serves: 12 • Difficulty: Easy
Beef stew is a great dish to load up on hearty vegetables like carrots, celery, and turnips while still including enough meat for the carnivores in your family. Mushrooms are also a welcome addition to stew, taking on all the flavor from the savory cooking liquid. A dash of tangy Dijon mustard is stirred in at the end to bring a hit of heat and brightness. Be sure to use a large Dutch oven for this recipe; this makes a gallon of stew for lots of leftovers.
Ingredients
Cooking spray
6 spray(s)
Uncooked lean trimmed boneless chuck steak
3 pound(s), cut into 1 ½-inch cubes, patted dry
Onion
2 cup(s), chopped (2 medium)
Celery
1 cup(s), sliced (2 medium stalks)
Garlic
4 clove(s), large, medium, minced
Unsalted beef stock
5½ cup(s), divided
Carrots
1 pound(s), peeled and cut diagonally into 1-inch pieces
Fresh thyme
6 sprig(s)
Bay leaf
3 leaf/leaves
Table salt
1½ tsp(s)
Black pepper
1 tsp(s)
Uncooked turnips
2 pound(s), (2 medium), peeled and cut into 1-inch pieces
Cremini mushrooms
1 pound(s), halved (or quartered if large)
All-purpose flour
¼ cup(s)
Dijon mustard
1½ tbsp(s)
Instructions
1
Coat a large Dutch oven or heavy pot with cooking spray and heat over medium-high. Working in 2 to 4 batches (depending on size of pot), add beef to pot, making sure not to crowd; cook until browned, about 6 minutes, turning halfway through. Transfer browned beef to bowl.
2
Recoat pan with cooking spray (don’t worry if there are lots of browned bits on bottom of pan). Add onion, celery, and garlic; cook, stirring often, until beginning to soften, about 2 minutes. Stir in 5 cups stock, scraping bottom of pan to loosen browned bits. Stir in beef, carrots, thyme, bay leaves, salt, and pepper; bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
3
Stir in turnips and mushrooms; cover and simmer until beef and vegetables are tender, 35 to 45 minutes. In a small bowl, whisk flour and remaining ½ cup stock. Stir flour mixture and mustard into stew; cook until slightly thickened, about 1 minute.
4
Per serving (about 1⅓ cups)
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