Growing up, I remember waking up on Sunday morning to the smell of beef stew being prepared. We’d go to church, then come home to the most heart-warming smell and enjoy lunch with our friends and family.
The Pioneer Woman’s beef stew recipe is just about as good as it gets. She adds in root vegetables to give it an extra hearty taste, and it’s basically the best comfort food you’ll find.
The Pioneer Woman’s Hearty Beef Stew Recipe With Root Vegetables:
- 3 tbsp. tablespoon butter
- 2 lbs. beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tbsp. Worcestershire sauce
- 2 to 3 tbsp tomato paste
- 1 1/2 tsp. sugar
- 1/2 tsp. paprika
- 1/2 tsp. kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tbsp. all-purpose flour, optional
- Minced fresh parsley, for garnish
- Heat oil and butter in a pan, then add the beef and brown it.
- Remove the beef from the pan and set aside.
- Add garlic and onions and cook until tender, about 3 minutes.
- Add in beef broth, Worcestershire sauce, tomato paste, paprika, sugar, salt, and pepper.
- Return beef to the pan, stir, then cover and simmer on low until the meat is tender, about 1 1/2 to 2 hours. (Add more broth as needed).
- Add carrots, parsnips, and turnips, then continue to simmer until the veggies are tender and the liquid is reduced (about 30 minutes).
- Stir in flour– if the stew is too liquidy, you can remove a cup of liquid from the pan and add more flour as needed.
- Simmer for 10 more minutes until the stew is thick.
- Add parsley and stir, then serve hot!