Full of unique, full-bodied flavor, this Beef and Root Vegetable Stew includes red wine, fresh oranges, fresh herbs, and vegetables for a hearty and delicious meal. Serve it with crusty bread for an unforgettable meal!
I adapted the recipe from Katie at the Kitchen Door back in 2014.
You won’t believe how stinking easy this thing is and how amazing the flavor turns out!
We add most of the ingredients to a pot and stick it in the refrigerator for 12-24 for a little marination party.
After the stew has sat in the refrigerator, you then put the pot on your stove top and cook the thing.
I’ll tell you a secret.
Yucca root, orange slices, and red wine make this whole stew a game changer.
Beef stew that’s been marinating in wine, for crying out loud!
Bonus points: It’s totally legal in all 50 states. And filling.
Let’s discuss the ingredients in detail!
Ingredients for Beef and Root Vegetable Stew:
Beef Stew Meat: Paramount to every beef stew recipe. Pick up beef stew meat to save yourself some chopping time, or buy a chuck roast and chop it into chunks yourself.
Vegetables: Carrots, yucca root, onion, garlic, celery. These hearty vegetables bring the stew substance and carbohydrates so that the meal tastes
In case you haven’t tried yucca root, it is very dense root vegetable. You could compare its taste and texture to a denser, softer form of a regular russet potato. The yucca soaks up the wine and beef flavor like little sponges!
Fresh Orange: The natural sweetness and citrus flavor brings a layer of
Herbs: thyme, bay leaf, cinnamon stick, and sea salt are the simple seasonings that add herbal undertones to give the beef stew with root vegetables a rustic feel.
Red Wine and Beef Broth: The broth is a combination of red wine and beef stock. All of the other ingredients infuse the broth with flavor so that it is incredibly rich!
Tomato Paste: Tomato paste adds a little acidity to the stew to complete the flavor profile. It also helps thicken the beef and root vegetable stew.
The wine, orange slices, and cinnamon stick add a rich je ne sais quois element to the recipe that it throws your mind for a real tailspin. These star ingredients make the stew amazing!
See if your friends and family can guess the secret ingredients!
How to Make Beef and Root Vegetable Stew:
- Add the beef stew meat, carrots, onion, garlic, celery, sliced orange, thyme, bay leaf, cinnamon stick, red wine, and beef broth to a large stock pot. Cover the pot and place it in the refrigerator for 12 to 24 hours.
- Prepare the yucca root and set aside (or refrigerate) until ready to add to the stew.
- When you’re ready to cook the stew, discard the cinnamon stick from the pot, and place pot on the stove top over medium-high heat. Bring the stew to a full boil.
- Add the tomato paste and salt and reduce the heat to a simmer. Continue cooking, covered, until all of the vegetables have softened and the meat is cooked through, about 45 minutes to 1 hour.
- Add the cooked yucca root and frozen peas and continue simmering for an additional 15 minutes.
- Remove the sprigs of thyme, bay leaf, and oranges from the stew and discard them.
- Serve heaping bowls alongside your favorite crusty bread, mashed potatoes, or Irish Soda Bread.
Recipe Tip:
Because I was concerned that the yucca root would take longer to cook than the rest of the ingredients, I added cooked yucca to the stew once it was finished simmering. You can try adding raw yucca in order to eliminate one step, but know that the stew may require more cook time.
If you’re unfamiliar with yucca, you can check out my tutorial on How To Cook Yucca Root.
Looking for ways you can customize the recipe? Here are some options.
Recipe Customizations:
- You can use potatoes, turnips, or parsnips instead of yucca root.
- If you don’t have the time to marinate the stew ingredients overnight, you can skip that step. Some of the depth of flavor will be lost, but it still tastes great!
P.S. Send me a facsimile transmittal if you know how to make beef stew look pretty.
Or just email me.
Eat this.
Beef and Root Vegetable Stew
Ingredients
- 2 pounds beef stew meat
- 3 carrots peeled and chopped
- 1 large yellow onion chopped into wedges
- 4 cloves garlic minced
- 3 stalks celery chopped
- 1 large navel orange chopped into eighths
- 3 sprigs thyme
- 1 bay leaf
- 1 cinnamon stick
- 2 cups dry red wine
- 2 cups beef broth
- 1 16-ounce can tomato paste
- 1 teaspoon kosher salt
- 1 large yucca root cooked
- 1.5 cups frozen peas
Instructions
- Add the first 11 ingredients (beef through beef broth) to a large stock pot. Cover the pot and place it in the refrigerator for 12 to 24 hours.
- Prepare the yucca root and set aside (or refrigerate) until ready to add to the stew.
- When ready to cook the stew, discard the cinnamon stick from the pot, and place pot on the stove top over medium-high heat. Bring the stew to a full boil.
- Add the tomato paste and salt and reduce the heat to a simmer. Continue cooking, covered, until all of the vegetables have softened and the meat is cooked through, about 45 minutes to 1 hour.
- Add the cooked yucca root and frozen peas and continue simmering for an additional 15 minutes.
- Remove the sprigs of thyme, bay leaf, and oranges from the stew.
- Serve heaping bowls alongside your favorite mashed potatoes.
Notes
Nutrition
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I love powering through shows, but the.boy is more a fan of waiting in between episodes. Will I ever understand him? Might have to distract him with this soup while I sneak more of The Blacklist. that seems reasonable.
How do men have so much self-control?? This, I will never understand. I’ve never seen the Blacklist, but am looking for a new show to addict myself to, so I’ll have to give ‘er a whirl.