Serves 6
115 min
Savory Winter Beef Stew
Recipe GLPR276d4c990104cb
A hearty and warming beef stew loaded with root vegetables, peppers, and herbs. Tender chunks of beef chuck simmer with turnips, parsnips, potatoes, carrots, and aromatics in a rich tomato broth, creating the perfect comfort dish for cold winter days.
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Ingredients
1¾ pounds Beef chuck, cut into 2-inch cubes
1 Turnip, peeled and cubed
1 Parsnip, peeled and cubed
1 Onion, peeled and cubed
4½ Small red-skinned potatoes, washed and quartered
1 Leek, white and light green parts, cut into 1-inch pieces
3½ Carrots, peeled and cut into 1-inch pieces
2 cloves Garlic cloves, peeled and minced
1 Small green bell pepper, seeded and cut into 2-inch cubes
1 Red bell pepper, seeded and cut into 1-inch cubes
1 Small jalapeño pepper, seeded, deveined, and minced
38 ounces Canned diced tomatoes seasoned with basil, garlic, and oregano
Low-sodium chicken broth or homemade broth, as needed
Salt to taste
Freshly ground black pepper to taste
2 tablespoons Fresh cilantro or parsley, finely chopped
Directions
Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper on all sides.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches if needed, brown the beef on all sides until a golden crust forms, about 2-3 minutes per side. Remove the browned beef to a clean plate.
In the same pot, add the onion and cook, stirring occasionally, until softened and lightly golden, about 4-5 minutes. Add the minced garlic and jalapeño, stirring constantly for about 1 minute until fragrant.
Return the browned beef to the pot. Pour in the canned diced tomatoes with their juices and add enough chicken broth to nearly cover the beef and vegetables. Bring the mixture to a gentle simmer, stirring occasionally.
Reduce the heat to low and cover the pot. Simmer the stew for about 45 minutes, allowing the beef to begin tenderizing.
Add the turnip, parsnip, potatoes, carrots, and leek to the pot. Stir well to combine and distribute the vegetables evenly. Add more broth if needed to ensure the vegetables are mostly submerged.
Continue simmering, covered, for another 30-35 minutes, until the beef is very tender and the vegetables are cooked through but still holding their shape.
Add the green bell pepper and red bell pepper, stirring gently to incorporate. Simmer uncovered for a final 5-10 minutes until the peppers are tender-crisp and the flavors have melded.
Taste the stew and adjust seasoning with salt and pepper as needed. Stir in the fresh cilantro or parsley just before serving.
Ladle the stew into bowls and serve hot, ensuring each portion contains a generous mix of tender beef and vegetables.
