Beef stew with root vegetables

• For 4 people
• Preparation time : 120 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Beef Stew
  • Beef stew meat : 1.5 pounds
  • Onion : 1 medium-sized
  • Carrots : 3 medium-sized
  • Parsnips : 2 medium-sized
  • Turnips : 2 medium-sized
  • Garlic cloves : 4
  • Fresh thyme : 2 tablespoons
  • Beef broth : 4 cups
  • Tomato paste : 2 tablespoons
  • Salt : 1 teaspoon
  • Black pepper : 1 teaspoon
  • Olive oil : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Prepare the Ingredients
• Chop the onion, carrots, parsnips, and turnips into bite-sized pieces.
• Mince the garlic cloves.
• Remove any excess fat from the beef stew meat and cut it into cubes.
• Sear the Beef
• Heat olive oil in a large pot over medium-high heat.
• Add the beef cubes to the pot and cook until browned on all sides.
• Remove the beef from the pot and set it aside.
• Cook the Vegetables
• In the same pot, add the chopped onion and minced garlic.
• Cook until the onion becomes translucent.
• Add the carrots, parsnips, and turnips to the pot and cook for a few minutes.
• Stir in the tomato paste, fresh thyme, salt, and black pepper.
• Simmer the Stew
• Return the seared beef to the pot.
• Pour in the beef broth and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and let the stew simmer for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.

Tips

• For a thicker stew, you can mix 1 tablespoon of arrowroot powder with a little water and add it to the stew during the last 15 minutes of cooking.
• This stew tastes even better the next day, so consider making it ahead of time and reheating it for a quick and easy meal.

Information

• This paleo beef stew is gluten-free, dairy-free, and packed with nutrients from the root vegetables.
• Feel free to customize the recipe by adding other vegetables such as celery or mushrooms.