Recipe: Beef Stew with Root Vegetables

I’ve adapted this recipe from Dishing Up Maryland, one of my favorite cookbooks. It takes about 3 hours to cook, plus prep time, so this was a weekend project for me. This version of the recipe made enough food for three relatively hungry adults, with one serving left over. Let me know what you think in the comments!


  • 1/2 cup flour (plus 1/4 cup for thickening)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 lb stewing beef, cut into 1″ chunks
  • 1/4 cup olive oil
  • 1 medium onion, peeled and finely chopped
  • 4 cups beef broth
  • 1 cup red wine
  • Fresh dill
  • Fresh cilantro or basil
  • Assorted vegetables,* peeled and cut into 1″ chunks:
    • 3 potatoes
    • 1 sweet potato
    • 2 parsnips
    • 1 large turnip
    • 3 carrots
    • 1 green onion
  • Bread, lightly toasted (optional)

*Feel free to add any other vegetables, like celery or shallots, or to play around with the number of the vegetables I’ve suggested here. Next time, I’ll try it using one more potato.


Mix together the 1/2 cup flour, salt, and pepper in a medium bowl. Thoroughly coat the beef chunks in the flour mixture.

Chop the onion and add to stock pot or large saucepan along with the olive oil. Saute over medium heat until the onions are translucent.

Turn the heat up to high and add the flour-coated beef. Sear for about 5 minutes, or until meat is browned on all sides.

Add the beef broth, two cups of water, and the wine to the pot and cover. Bring to a boil, and then reduce to a simmer for 2 1/2 hours.


Chop the rest of the vegetables while the beef is simmering. After the 2 1/2 hours are up, add the vegetables to the pot. Simmer for about 30 minutes more, until the vegetables are tender.

Note: If you prefer thicker broth, sprinkle in 1/4 cup flour and stir until it is dissolved.

Serve with toasted bread and enjoy!


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