There’s something incredibly comforting about a hearty beef stew, especially when it’s chilly outside. This *ree drummond beef stew with root vegetables* is a true masterpiece—rich, flavorful, and packed with wholesome ingredients that warm you from the inside out. What makes this stew stand out for me is the combination of tender beef and vibrant root veggies that not only add color but also depth of flavor. I love how the carrots and potatoes soak up all that savory goodness, making each bite a delightful experience. Plus, it’s a dish that brings everyone together at the dinner table, sharing stories and laughter as we enjoy a comforting meal. Trust me, once you try this recipe, it’ll become a staple in your kitchen too!
Ingredients List
- 2 pounds beef stew meat, cut into 1-inch pieces
- 4 carrots, peeled and chopped
- 3 potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 bay leaf
How to Prepare *ree drummond beef stew with root vegetables*
Step-by-Step Instructions
Alright, let’s dive into the deliciousness! First things first, grab a large pot and heat up the olive oil over medium heat. You want that oil shimmering, but not smoking—just the right temperature to get things going!
Next, toss in your beef stew meat. Brown it on all sides, which should take about 5-7 minutes. This step is super important because it locks in all those juicy flavors. Once the beef is beautifully browned, remove it from the pot and set it aside. Don’t worry; it’ll rejoin the party soon!
Now, in that same pot (you want all those tasty bits left behind), add your chopped onion and minced garlic. Sauté them for about 3 minutes, until the onion is soft and fragrant. Wow, the smell is already so good! Stir in the tomato paste, dried thyme, salt, and black pepper. Let it cook for another minute to really meld those flavors together.
Time to bring back the beef! Add it back into the pot along with the beef broth and the bay leaf. Give it a good stir and bring everything to a boil. Once it’s bubbling away, reduce the heat to low and let it simmer for about 30 minutes. This is where the magic happens, as the beef starts to get super tender.
After that initial simmer, it’s time to add the star veggies! Toss in your chopped carrots and cubed potatoes, stirring them in gently. Let everything cook together for another hour, or until those root vegetables are fork-tender. Trust me, this is when your kitchen will smell like the coziest place on Earth. Remember to remove the bay leaf before serving, and voilà! You’ve got a hearty stew ready to warm up your dinner table.
Why You’ll Love This Recipe
- Easy to Make: This stew is straightforward with simple steps, making it perfect for cooks of all skill levels.
- Family-Friendly: It’s a dish that everyone loves, from kids to adults, and it’s a great way to sneak in those veggies!
- Packed with Nutrients: With hearty root vegetables and protein-rich beef, this stew is a wholesome meal that nourishes the body.
- Perfect for Meal Prep: It keeps well in the fridge and tastes even better the next day, making it ideal for leftovers or meal planning.
- Comfort in a Bowl: There’s nothing quite like a warm bowl of beef stew to bring comfort during colder months or after a long day.
Tips for Success
To ensure your *ree drummond beef stew with root vegetables* turns out perfectly, here are some of my favorite tips! First, don’t rush the browning of the meat—spend those extra minutes to get a nice, deep color. This not only enhances the flavor but also adds richness to the stew. If you want to adjust the seasoning, taste as you go! You can always add a pinch more salt or pepper if needed, but be careful not to overdo it. Also, if you prefer a thicker stew, just mix a tablespoon of cornstarch with a bit of cold water and stir it in during the last few minutes of cooking. Lastly, feel free to experiment with other root vegetables like parsnips or turnips for a fun twist! Happy cooking!
Nutritional Information
Keep in mind that the nutritional values can vary based on the specific ingredients and brands you use, so this is just a general guideline. For each serving of my *ree drummond beef stew with root vegetables*, you’re looking at roughly:
- Calories: 350
- Fat: 15g
- Saturated Fat: 5g
- Protein: 25g
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 80mg
This stew is not only hearty but also provides a good balance of nutrients to keep you fueled and satisfied!
FAQ Section
Can I use a different type of meat?
Absolutely! While beef is traditional for this *ree drummond beef stew with root vegetables*, you can use lamb or even chicken if you prefer. Just keep in mind that cooking times may vary.
How do I store leftovers?
This stew stores beautifully! Just let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days. You can also freeze it for up to 3 months—just thaw it overnight in the fridge before reheating.
Can I add more vegetables?
Definitely! Feel free to throw in other root vegetables like parsnips or even some green beans or peas for added color and nutrients. Just adjust the cooking time as needed to ensure everything is tender.
How can I thicken the stew?
If you like a thicker stew, a simple method is to mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking. It’ll give you that luscious, hearty texture!
What should I serve with the stew?
This stew is perfect on its own, but I love serving it with crusty bread for dipping or a fresh salad on the side. It makes for a complete and satisfying meal!
Serving Suggestions
When it comes to enjoying your *ree drummond beef stew with root vegetables*, I have a few favorite pairings that really elevate the meal! A slice of warm, crusty bread is a must—perfect for soaking up that rich, savory broth. You could also serve it alongside a fresh green salad dressed with a light vinaigrette; the crispness and acidity of the salad balance out the hearty stew beautifully. If you’re feeling a bit indulgent, a scoop of fluffy mashed potatoes on the side works wonders too! Trust me, these accompaniments make for a cozy, satisfying dinner that everyone will love.
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ree drummond beef stew with root vegetables: 5 Comforting Tips
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty beef stew packed with root vegetables for a comforting meal.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch pieces
- 4 carrots, peeled and chopped
- 3 potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef and brown on all sides.
- Remove beef and set aside.
- Add onions and garlic to the pot, sauté until soft.
- Stir in tomato paste, thyme, salt, and pepper.
- Add beef back to the pot with broth and bay leaf.
- Bring to a boil, then reduce heat and simmer.
- Add carrots and potatoes, cooking for about 1 hour until tender.
- Remove bay leaf before serving.
Notes
- You can add other root vegetables like parsnips or turnips.
- For a thicker stew, mix a tablespoon of cornstarch with cold water and stir in.
- This stew can be made a day ahead for better flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Keywords: ree drummond beef stew with root vegetables