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View more "Main Dishes" recipes Big Batch Beef & Root Veggie Stew Recipe

Big Batch Beef & Root Veggie Stew

Dairy Farmers of Canada
Add to Calendar 09/16/2019 10:00 AM 09/16/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 tbsp (30 mL) butter
4 carrots, cut into bite-size chunks
4 stalks celery, thickly sliced
2 onions, chopped
2 tsp (10 mL) dried thyme
1 tsp (5 mL) dried rosemary
Salt and pepper
3 lbs (1.5 Kg) stewing beef, cut into 1-inch (2.5 cm) pieces
4 cups (1 L) reduced-sodium beef broth
1/4 cup (60 mL) tomato paste
2 tbsp (30 mL) red wine vinegar or balsamic vinegar
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) milk, divided
2 lbs (1 Kg) potatoes, peeled if desired (about 4), cut into 1-inch (2.5 cm) pieces
Dijon mustard, prepared horseradish or steak sauce (optional)

Yields: 12 Servings

See full recipe: https://www.dairygoodness.ca/recipes/big-batch-beef-root-veggie-stew?source=calendar
Big Batch Beef & Root Veggie Stew true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 45 mins - 2 hrs
  • Yields 12 Servings

Canadian beef and root vegetables make for an enticing pot of slow-simmered goodness. Take advantage of more relaxed meal-making time on the weekend by making a big batch of stew, ready to reheat during the week in 15 minutes or less.

  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 1 hr, 45 mins - 2 hrs
  • Yields 12 Servings

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Ingredients

2 tbsp (30 mL) butter
4 carrots, cut into bite-size chunks
4 stalks celery, thickly sliced
2 onions, chopped
2 tsp (10 mL) dried thyme
1 tsp (5 mL) dried rosemary
Salt and pepper
3 lbs (1.5 Kg) stewing beef, cut into 1-inch (2.5 cm) pieces
4 cups (1 L) reduced-sodium beef broth
1/4 cup (60 mL) tomato paste
2 tbsp (30 mL) red wine vinegar or balsamic vinegar
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) milk, divided
2 lbs (1 Kg) potatoes, peeled if desired (about 4), cut into 1-inch (2.5 cm) pieces
Dijon mustard, prepared horseradish or steak sauce (optional)

Preparation

In a large, deep pot, melt butter over medium-high heat. Sauté carrots, celery, onions, thyme, rosemary, 1/4 tsp (1 mL) salt and 1/2 tsp (2 mL) pepper for about 10 min or until onions are softened.

Stir in beef until well mixed and pieces are separated. Stir in broth, tomato paste and vinegar; bring to a simmer, scraping up any bits stuck to pot. Reduce heat to medium-low, cover and simmer, stirring often, for 45 min or until beef is starting to get tender.

In a saucepan or microwave-safe measuring cup, heat 1-1/2 cups (375 mL) of the milk over medium heat on stovetop or on Medium (50%) power in microwave until steaming. Whisk flour into remaining cold milk.

Uncover stew, increase heat to medium and stir in potatoes. Stir in flour mixture, then hot milk until blended. Reduce heat and simmer, stirring occasionally, for 30 to 45 min or until beef and potatoes are tender. Season to taste with pepper and up to 1/2 tsp (2 mL) salt. Stir mustard, horseradish or steak sauce into each serving, if desired.

Tips

Transfer extra stew to smaller containers, cover and refrigerate for up to 3 days. Reheat in a saucepan over medium heat, stirring often, until steaming. To freeze the stew, leave the potatoes out, then cook potatoes separately to add when you reheat the stew.

Variations:
Replace the celery with 1 small celery root (celeriac), peeled and chopped. Add 1/2 cup (125 mL) dry red wine before adding broth. Add 2 cups (500 mL) peeled pearl onions with beef.

226 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 2013 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 292 Calories
Protein: 33 g
Carbohydrate: 24 g
Fat: 8 g
Fibre: 3.5 g
Sodium: 201 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 9 % / 102 mg
Vitamin B12: 165 %
Zinc: 84 %
Selenium: 71 %
Vitamin B6: 54 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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