Ingredients for Beef Stew Pot
- 2 lbs beef stew meat
- 1 1/2 lbs potatoes
- 1 cup turnips
- 2 large onions
- 4 carrots
- 4 celery ribs
- 2 (14 1/2 ounce) cans diced tomatoes
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 1/2 cups frozen peas
- 2 tbsp water
- 1 tsp allspice
- Celery salt (to taste)
- 1 tsp black pepper
- Paprika (to taste)
- 4 cloves garlic
- Cayenne pepper (to taste)
- 1 bay leaf
- 2 tbsp olive oil
- 2 cups beef broth
- 1 cup dry red wine (optional)
- 1 tbsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 cup all-purpose flour
- 1 tbsp tomato paste
- 1 cup parsnips
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How to Make Beef Stew Pot
- In a large pot or Dutch oven, brown 2 lbs beef chuck roast on all sides over medium-high heat. Remove beef and set aside.
- Add 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; and 4 cloves garlic, minced to the pot. Sauté for 5-7 minutes until softened.
- Return the beef to the pot. Add 1 tbsp tomato paste and 1 tsp allspice. Stir to coat.
- Pour in 8 cups beef broth, 1 cup red wine (optional), 1 bay leaf, and a generous pinch of salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, until the beef is very tender.
- Add 1 lb potatoes, peeled and cubed; 1 cup parsnips, peeled and chopped; and 1 cup turnips, peeled and chopped. Continue to simmer for another 30-45 minutes, or until the vegetables are tender.
- Remove the bay leaf before serving. Taste and adjust seasoning as needed. Serve hot with crusty bread and butter.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
21g
Fat
6g
Carbs
11g
