Beef Stew with Root Vegetables

Eat your carrots

Plentiful year-round, root vegetables can be found in a wide variety of colors from deep purple beets to vibrant orange sweet potatoes and carrots and creamy white parsnips, turnips and rutabagas. Easily obtainable and budget friendly, these nutritious vegetables are packed with nutrients from the soil and have a high concentration of antioxidants, Vitamins C, B and A, and iron. They are versatile, at peak season beginning in fall and make tasty additions to your fall and winter meals.

Beef Stew with Root Vegetables

Submitted by: Valerie Cheatham
Course Main Dish
Cuisine American
Servings 10


  • 1.5 pounds beef stew meat
  • 1 onion diced
  • 1 clove garlic minced
  • 4 tablespoons olive oil
  • flour for dusting beef
  • salt and pepper to taste
  • 3 potatoes peeled and cubed
  • 4 carrots peeled and sliced
  • 1 rutabaga peeled and cubed
  • 1 8-ounce can Tomato sauce
  • 8-10 cups beef stock
  • Cornstarch slurry


  • In medium bowl, place flour, salt and pepper. Add stew meat and toss to coat. Set meat aside.
  • Heat 2 tablespoons olive oil in large pan, add onion and garlic and cook until translucent.
  • Add remaining olive oil and meat and cook until browned on all sides.
  • Add beef stock and tomato sauce and stir.
  • Add potatoes, carrots and rutabaga, stir.
  • Bring to a low boil, cover and simmer for 1 hour.
  • Uncover and add enough cornstarch slurry to thicken slightly.
  • Serve with hot biscuits and a salad.


Nutrition information: 388 calories; 12.5g fat; 892mg sodium; 28.2g carbohydrates; 40g protein.
Servings: 10-12