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Photo of Beef & Root Veggie Stew by WW

Beef & Root Veggie Stew

5
Points® value
Total Time
2 hr 5 min
Prep
20 min
Cook
1 hr 45 min
Serves
12
Difficulty
Easy
Beef stew is a great dish to load up on hearty vegetables like carrots, celery, and turnips while still including enough meat for the carnivores in your family. Mushrooms are also a welcome addition to stew, taking on all the flavor from the savory cooking liquid. A dash of tangy Dijon mustard is stirred in at the end to bring a hit of heat and brightness. Be sure to use a large Dutch oven for this recipe; this makes a gallon of stew for lots of leftovers.

Ingredients

Cooking spray

6 spray(s)

Uncooked lean trimmed boneless chuck steak

3 pound(s), cut into 1 ½-inch cubes, patted dry

Onion

2 cup(s), chopped (2 medium)

Celery

1 cup(s), sliced (2 medium stalks)

Garlic

4 clove(s), large, medium, minced

Unsalted beef stock

5½ cup(s), divided

Carrots

1 pound(s), peeled and cut diagonally into 1-inch pieces

Fresh thyme

6 sprig(s)

Bay leaf

3 leaf/leaves

Table salt

1½ tsp(s)

Black pepper

1 tsp(s)

Uncooked turnips

2 pound(s), (2 medium), peeled and cut into 1-inch pieces

Cremini mushrooms

1 pound(s), halved (or quartered if large)

All-purpose flour

¼ cup(s)

Dijon mustard

1½ tbsp(s)

Instructions

  1. Coat a large Dutch oven or heavy pot with cooking spray and heat over medium-high. Working in 2 to 4 batches (depending on size of pot), add beef to pot, making sure not to crowd; cook until browned, about 6 minutes, turning halfway through. Transfer browned beef to bowl.
  2. Recoat pan with cooking spray (don’t worry if there are lots of browned bits on bottom of pan). Add onion, celery, and garlic; cook, stirring often, until beginning to soften, about 2 minutes. Stir in 5 cups stock, scraping bottom of pan to loosen browned bits. Stir in beef, carrots, thyme, bay leaves, salt, and pepper; bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
  3. Stir in turnips and mushrooms; cover and simmer until beef and vegetables are tender, 35 to 45 minutes. In a small bowl, whisk flour and remaining ½ cup stock. Stir flour mixture and mustard into stew; cook until slightly thickened, about 1 minute.
  4. Per serving (about 1⅓ cups)

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