Beef and Root Vegetable Stew


By Johanna M. Cook

Stews are classic winter fare and can make for a fabulous meal using inexpensive cuts of beef. Since stews are cooked at long periods, using inexpensive cuts over higher-priced cuts makes better sense as it cooks long enough to get yummy, tender.


1.5 lbs of cubed beef
2 tablespoon of cornstarch
2 teaspoons of Kosher salt
2 tablespoons of olive oil
1 Spanish onion - chopped
1 garlic clove - diced
1 sprig of rosemary - finely chopped
1/4 teaspoon of dried red pepper flakes
1 can of pureed tomatoes
3 cups of low sodium organic chicken broth
2 large carrots - roughly chopped into large chunks
1/4 lb of parsnips - roughly chopped into large chunks (if using smaller parsnips, just cut off the ends)
3 red potatoes - roughly quartered


Take large bowl and put the cubed beef in it. Take the cornstarch and salt, and coat the beef.

Heat a large pot with olive oil on medium heat. Brown the meat until all sides are golden brown. Add the onions and garlic and saute for about 5 minutes, then add the fresh rosemary and red pepper flakes. Stir gently.

Add the can of pureed tomatoes and organic chicken broth, carrots, potatoes and parsnips. Bring to a boil, then bring down heat to low and simmer, stirring occasionally for about 1 hour, until the beef is fork tender.

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