Beef and Root Veggie Stew

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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.


  • 1 package Firsthand Foods Beef Stew Cuts
  • 3 Tbs. Olive oil
  • 2 tsp. Salt
  • 1 ½ c. diced carrot
  • 1 medium rutabaga, peeled & diced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 tsp. Tomato paste
  • 1 c. red wine
  • 2 c. beef stock
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 sprigs thyme
  • ½ tsp. Ground black pepper
  • 2 Tbs. arrowroot powder OR cornstarch
  • 2 Tbs. cold water


  1. Slice the beef stew cuts into 1 ½ “ pieces.  Sprinkle 1 tsp. of the salt over the meat and toss gently in a bowl.
  2. Heat olive oil over medium-high heat in a 5 quart stockpot.  Working in small batches, sear the beef stew pieces for about 1-2 minutes per side until browned. Remove them from the pot and set aside.
  3. Reduce the heat to medium.  Add the onion, carrot, and rutabaga to the pot.  Add the remaining 1 tsp. of salt.  Sauté for 8 minutes.  Add the garlic and continue to sauté for 1 more minute.
  4. Add the meat back to the stockpot and stir to combine. Add the tomato paste and stir to combine.  Pour in the wine and allow it to reduce for 3 minutes.
  5. Pour in the stock. Add the bay leaves, rosemary, thyme, and black pepper to the pot. Stir to combine the ingredients.
  6. Cover the pot with a tight-fitting lid and turn the heat to low.  Allow the stew to simmer for 1 hour or until the rutabaga pieces are fork tender.
  7. In a small bowl, mix together the arrowroot powder/cornstarch and the water until thoroughly combined.  Add the mixture to the simmering stew and stir until the stew begins to thicken.  Turn off the heat.  Remove the bay leaves and the herb stems.
  8. Serve with crusty bread for dipping!


Serves 4