Beef & Root Veggie Stew
2 hr 20 min
Beef stew is the perfect dish to load up with hearty vegetables, like carrots, celery, and turnips. Mushrooms are also a welcome addition to stews, as they soak up all the flavor from the highly seasoned cooking liquid.
Uncooked lean trimmed boneless chuck steak
3 pound(s), cut into ¾-inch cubes and patted dry
2 cup(s), chopped, (from about 2 medium)
1 cup(s), chopped, sliced (from about 2 medium stalks)
4 medium clove(s), finely chopped
Unsalted beef stock
5½ cup(s), divided
1 pound(s), peeled and cut on an angle into 1-inch pieces
2 pound(s), (4 medium), peeled and cut into 1-inch pieces
1 pound(s), halved (or quartered if large)
- Coat a 7- to 8-qt Dutch oven or heavy pot with cooking spray and heat over medium-high. Working in 2 to 4 batches (depending on the size of the pot), add the beef, making sure not to crowd the pot, and cook, turning halfway through, until browned, about 6 minutes. Transfer the beef to a bowl.
- Coat the same pot with cooking spray. (Don’t worry if there are lots of browned bits on the bottom of the pan.) Add the onion, celery, and garlic and cook, stirring often, until they begin to soften, about 2 minutes. Stir in 5 cups broth, scraping the bottom of the pan to loosen any browned bits. Stir in the beef, carrots, thyme, bay leaves, salt, and black pepper and bring to a boil over high heat. Reduce heat to low. Cover and simmer, stirring occasionally, for 45 minutes.
- Stir in the turnips and mushrooms. Cover and simmer until the beef and vegetables are tender, 35 to 45 minutes. In a small bowl, whisk the flour and remaining ½ cup broth. Stir the flour mixture and mustard into the stew and simmer until slightly thickened, about 2 minutes.
- Serving size: about 1⅓ cups