Ree Drummond shares her one-pot recipe for hearty beef stew with root vegetables.
Whenever the clocks change and it starts getting dark early, we here at RecipeHub find ourselves craving comfort food. For our money, nothing says “cold weather comfort food” like a nice slow-cooked stew.
In the video, Ree mentions that she plans on serving her beef stew with cheesy grits; if you can find grits at your local store, we highly recommend that pairing, however, if grits aren’t a staple in your area, you can just as easily serve this delicious stew over any choice of starch, like potatoes, egg noodles, even rice. Still, if you have grits, do yourself and everyone else you’re cooking for the favor of making some delicious grits.
Our other pointer with this recipe is to feel free to experiment with different veggies to complement your stew. Not everyone can easily get their hands on parsnips and turnips, so if you’re having trouble finding them, it could be worth trying veggies like radishes, celery root, sweet potato, or rutabaga if those are easier to come by. As long as you have a few different root vegetables in there, you can mix and match as you’d like.
In other words, feel free to alter the stew to your taste, which is the real beauty of a stew in the first place. Also, if we can offer one more little piece of advice: use a dark beer to add to the stew. We know Ree doesn’t specify, but adding a lager or pilsner won’t do much for the richness; instead, go for a brown ale or a stout to get a nice dark color and rich flavor.
Here’s what you’ll need to make this stew at your house:
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
