Can I interest you in a simple beef stew this weekend?
First of all, let me say I am sorry for being so MIA this past week! We took the kids to visit my parents in South Carolina and…wait for it…I forgot my laptop at home.
I know. I know. I sort of freaked out at first but then I just had to let go of all that and just be.
But the good part to that is that it actually really forced to me to relax a bit and I read two BOOKS! Real books. It was lovely. When the laptop/work temptation was gone, I succumbed to curling up with a novel at night instead of working. It was a nice break. I wouldn’t call it particularly restful, since Luke decided to forfeit sleep while we were there and was literally up every single hour every single night all week. But…I still read some books, drank some wine and and took a few bubble baths in my mom’s tub.
So now, we are officially back. I have a lot of really fun surprises coming up for you guys soon but you’ll have to wait and see. ? For now, it’s beef stew! This is literally comfort in a bowl and perfect for chilly fall evenings. All you need is a bowl of this, some good red wine and a fire, and you’ll be set. I used two of my favorite (perhaps less popular?) root vegetables for this recipe — parsnips and celery root!
You don’t need a ton of fancy ingredients or a bouquet garni (did I lose you there?) to make this recipe. It’s totally kid approved, too! The beef cooks for so long that it literally melts in your mouth. I like to make a double batch and stick some in the freezer for a rainy weeknight when I need dinner on the table fast.
Of course if parsnips and celery root aren’t your jam,just use whatever you like. Carrots are always nice…and, of course, potatoes are as well.
I hope this cozy recipe makes it on your table this weekend! We have cold rain on the forecast and are hunkering down at home, recouping from jet lag and hopefully making up for loss of sleep. ?
Simple Beef Stew with Root Veggies
Course: Main Course
Servings: 4 servings
- 1.5 lbs beef stew meat cut into 1" pieces
- 3 cups beef broth
- 1/2 cup red wine
- 1/2 cup tomato sauce
- 1 whole onion chopped
- 4 cloves garlic minced
- 1 whole celery root peeled and chopped into 1" dice
- 2 whole parsnips peeled and chopped
- kosher salt and black pepper to taste
- 1 tbsp olive oil
- 2 tbsp butter
In a large, heavy bottomed pot, add the olive oil and bring heat to medium. Once hot, add the onions and saute until soft and translucent - about six minutes.
Add the garlic to the onion and saute for 30 more seconds. Then, add the beef. Continue cooking until beef has browned. Then, add the butter.
Pour in the red wine, tomato sauce and the beef broth. Add a pinch of salt and bring to a boil. Then, cover, reduce heat to low and simmer for about 1.5 hours. The longer the better!
After an hour and a half, add the vegetables. Continue cooking for another 45 minutes, uncovered, on medium (simmering).
Season to taste with salt and pepper and serve!