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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