Root vegetable stew

[Mrs. V]

Recreated winter veggy stew

1 stick unsalted butter

4 Parsnips

5 Carrot3

1 medium Rutabega

3-4 small Potato

1 medium Onion

4-5 bayleaves

Salt to taste.

Pepper..course ground is best..you should be able to smell it in the broth..

1 pound Beef cut in cubes

2 Boxes of beef broth..

I did add some dry broth mix..because I like a very beefy flavor to the broth..

1Tbs cornstarch mixed with broth

Salt and pepper to taste.

Saute onion and butter. Add beef and brown. Add root veggies and broth and pepper. Simmer one hour or more, until root veggies are al dente..add corn starch while mixture is boiling. You can adjust seasoning here..I like to be able to smell the black pepper..but that is me. Serves 5-6.

I was going to make this in the cast iron dutch oven, but I had too many veggies to fit! You could really do this in a kettle over an open fire. Corn starch, or even corn flour were known..and it thickens things a treat, without the lumps that flour can give you.

It was delish, and there is very little left!

 

[donna]

This looks delicious. Thanks for adding.

 

[Fairfield]

Looks wonderful--however, as a vegetarian, I'd certainly eliminate the beef and use vegetable broth. Increasing the carrots to abt. a pound would substitute for the beef (as well as adding some non-root vegetables such as cauliflower florets or Brussel sprouts).

I'd serve this kind of terrific dish over a thick slice of French bread.

 

[donna]

My husband making stew today. He adds carrots, potatoes, lima beans, green beans and celery to the stew meat. It has been cooler here in Florida so a good hearty meal for us.

 

[Mrs. V]

Looks wonderful--however, as a vegetarian, I'd certainly eliminate the beef and use vegetable broth. Increasing the carrots to abt. a pound would substitute for the beef (as well as adding some non-root vegetables such as cauliflower florets or Brussel sprouts).

I'd serve this kind of terrific dish over a thick slice of French bread.

I think califlower would be a good add. When I do Indian fuds I often use califlower..and chick pea!

 

[Mrs. V]

Looks wonderful--however, as a vegetarian, I'd certainly eliminate the beef and use vegetable broth. Increasing the carrots to abt. a pound would substitute for the beef (as well as adding some non-root vegetables such as cauliflower florets or Brussel sprouts).

I'd serve this kind of terrific dish over a thick slice of French bread.

We had this with some garlic sourdough bread and butter. It was seriously yummy. A good veggie broth, especially if it has a meaty mushroom component, like portabella..will make this a very rich meal.

 

[Fairfield]

We had this with some garlic sourdough bread and butter. It was seriously yummy. A good veggie broth, especially if it has a meaty mushroom component, like portabella..will make this a very rich meal.

But if you serve the stew over the bread, you'll have a lovely piece to look forward to--all that broth having soaked in.

 

[Mrs. V]

But if you serve the stew over the bread, you'll have a lovely piece to look forward to--all that broth having soaked in.

Not a big fan of wet bread, unless it is stuffing. It's a texture thing..But I do know that others love to eat stew this way, so have at it! And my stew was thick enough to put over bread, Would have been very pretty!