By Nathan Haskins
Chop the onion finely and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Add the stewing beef to the pot and season with salt and black pepper. Brown the beef on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the mixed root vegetables to the pot and continue to cook, stirring occasionally, for another 5 minutes.
Return the beef to the pot and pour in 2 cups of beef broth. Add the fresh thyme and stir.
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour, or until the beef is tender and the root vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt and black pepper if necessary.
While the stew simmers, prepare the mashed potatoes if not already done. Use butter or milk as desired for creaminess.
Serve the beef and root vegetable stew hot, alongside or on top of the mashed potatoes.
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This Stew Main Course Comfort Food recipe is ready in 1 hour 30 minutes and features lean stewing beef, mixed root vegetables (carrot, parsnip, potato), mashed potatoes (with butter or milk) and other delicious ingredients. Contains 350 calories total.
Chop the onion finely and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
Add the stewing beef to the pot and season with salt and black pepper. Brown the beef on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
Add the mixed root vegetables to the pot and continue to cook, stirring occasionally, for another 5 minutes.
Return the beef to the pot and pour in 2 cups of beef broth. Add the fresh thyme and stir.
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 1 hour, or until the beef is tender and the root vegetables are cooked through.
Taste the stew and adjust the seasoning with additional salt and black pepper if necessary.
While the stew simmers, prepare the mashed potatoes if not already done. Use butter or milk as desired for creaminess.
Serve the beef and root vegetable stew hot, alongside or on top of the mashed potatoes.
Calories per Serving: 350
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