Beef and Root Vegetable Stew highlights the bounty of winter produce in a rich and warming one-dish meal that's perfect for a cold winter's night. Make extra for the freezer and enjoy it all winter long! Serve with my favorite whole grain buttermilk cornbread.
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Keyword: best beef stew recipes, fall stew recipes, gluten-free beef stew, homemade beef stew recipe, how to make beef stew, Instant Pot beef stew, low-carb beef stew, slow cooker beef stew, stovetop beef stew
Servings: 16servings
Calories: 333kcal
Ingredients
2poundchuck roast, trimmed of fat and cut into 1'' pieces
2cups½'' diced turnip (1'' dice for Instant Pot)(about 2 medium turnips)
1cup¼'' diced carrot(about 2 medium carrots)
2 tablespoonscornstarch
Instructions
For the stovetop:
Allow beef pieces to sit at room temperature for 15 minutes while you cut the vegetables. Pat dry with a paper towel to remove any excess moisture, and season liberally with salt and pepper.
Heat a heavy-bottomed soup pot or Dutch oven over medium-high heat. Once a drop of water sizzles on the bottom of the pot, add the butter and olive oil. Working in 2 batches, brown the stew meat pieces until caramelized, about 4 minutes per batch. Transfer to plate and set aside.
Measure out 1 cup of beef stock and place it in the fridge to chill while the stew cooks.
Reduce heat to medium-low, and add the shallots. Saute until soft and translucent, Add the garlic and saute until fragrant, about 30 seconds more. Add the tomato paste and Dijon mustard to pan. Stir for about a minute before adding the wine. Add the wine and use a wooden spoon to scrape up all of the brown bits from the bottom of your pot.
Return the meat to the pot along with any accumulated juices. Add in the whole thyme and rosemary sprigs, 6 cups of beef stock, Worcestershire sauce, and brown sugar. Bring to a boil over medium-high heat, then reduce heat to a simmer. Simmer, partially covered, until the meat is fork-tender, 1 hour and 15 minutes. Add the butternut squash, turnips, carrots and additional stock if needed to cover the veggies. Simmer for an additional 45 minutes until the veggies are tender.
Whisk 2 tablespoons of cornstarch into the reserved chilled cup of beef stock. Increase heat on stove to bring stew to a low boil. Whisk in the cornstarch-stock mixture and boil for 2 minutes. Remove the thyme and rosemary sprigs and season to taste with additional salt and pepper. Serve hot.
For the Instant Pot:
Saute the beef in the Instant Pot with the olive oil and butter on "saute" mode for 4-5 minutes. Add the shallots, garlic, tomato paste, Dijon mustard, wine, 3 cups of beef stock, Worcestershire sauce, brown sugar, root vegetables, and the herbs. Cook on manual high pressure for 40 minutes, allowing for a 10 minute natural pressure release. Place 1 cup of stock in the fridge to chill while the stew cooks. During the pressure release, preheat oven to 450 degrees F. Carefully ladle/pour the hot stew into a large baking dish or cast iron pot or braiser (see photos). Whisk the 2 tablespoons of cornstarch into the chillled cup of beef stock. Whisk this mixture into the beef stew. Place in the oven for 15 minutes to thicken the stew and brown the top. Carefully remove from oven and serve hot.
For the Slow Cooker:
Allow beef pieces to sit at room temperature for 15 minutes while you cut the vegetables. Pat dry with a paper towel to remove any excess moisture, and season liberally with salt and pepper.Heat a heavy-bottomed soup pot or Dutch oven over medium-high heat. Once a drop of water sizzles on the bottom of the pot, add the butter and olive oil. Working in 2 batches, brown the stew meat pieces until caramelized, about 4 minutes per batch. Transfer beef to slow cooker. Add the shallots, garlic, tomato paste, Dijon mustard, wine, 6 cups of beef stock, Worcestershire sauce, brown sugar, and the herbs. Cook on low heat for 7-8 hours. Place 1 cup of stock in the fridge to chill while the stew cooks. During the last hour of cooking, increase heat to "high" and add the root vegetables. Cook for an additional hour. During the last 10 minutes of cooking, whisk the 2 tablespoons of cornstarch into the chillled cup of beef stock. Whisk this mixture into the beef stew and cook for 10 minutes to thicken before serving. Serve hot!
Notes
This stew tastes even better the longer it sits, so chill in the fridge and enjoy the leftovers for up to 5 days after cooking. Freeze leftovers for up to 6 months.