The scent of beef stew simmering on the stove top conjures up thoughts of chilly fall days and leaves turning all shades of red, orange, and yellow. Beef stew is the first cool weather meal I make once the temperature falls below 60℉. There are many versions of beef stew out there with varying ingredients. My mother made a traditional version with carrots, potatoes, and peas. It was a hearty meal that I remember well.
While, I have enjoyed beef stews with ingredients like Guinness beer, barley, and mushrooms, I prefer a stew that has just as many root vegetables as beef. This version includes one of my favorite underutilized root vegetables, the rutabaga. It is a great way to use this vegetable and add flavor and fiber to this dish. I prefer it to the potatoes my mom used. I also like to use parsnips in place of carrots when I can find them. Any mix of root vegetables will work in this recipe. The rich beef flavor is balanced by the earthiness of the vegetables. We like to enjoy this meal with a crusty, artisan bread–perfect for dipping.