Beef Stew with Root Vegetables like parsnips, turnips, and beets in purple wine, tomato-primarily based sauce is a hearty, scrumptious cold-weather meal.
- 1 tablespoon extra virgin olive oil
- 2 pounds beef cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup diced onion
- 2 parsnips, peeled and large dice
- 2 turnips, peeled and large dice
- 2 beets peeled and large dice
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 1/2 cups beef broth
- 1 sprig fresh rosemary
Heat the oil in a Dutch oven or large pot over medium heat. Season the meat with salt and pepper, add to the pot; then brown on all sides for about 6-8 minutes.
Add your vegetables and saute for 2-3 minutes; then deglaze the pot with red wine, scraping the bits from the bottom.
Add the tomato paste, beef broth and the rosemary, mix together; then lower the heat. Allow the stew to simmer for 1 hour, stirring every 15 minutes to make sure it’s not sticking to the pot. Serve over egg noodles or rice.