Big Batch Beef & Root Veggie Stew

Name: Big Batch Beef & Root Veggie Stew
Yield: 12 Servings
Ingredients: 2 tbsp (30 mL) Canadian 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) Canadian 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)

Our dietitians' favourite

This recipe is taken from the 2013 Milk Calendar. 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.

Prep: 20 min
Cooking: 1 h 45 - 2 h

Yields 12 Servings

Beef stews chock full of delicious vegetables are always delicious. From the 2013 Milk Calendar, the recipe prepared in this video uses milk to create a creamy and tasty sauce with a slight twist. To add a bit of spice, serve with a variety of condiments: horseradish, Dijon mustard or ketchup.

Ingredients

2 tbsp (30 mL) Canadian 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) Canadian 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)

Find these ingredients with our Blue Cow Spotter:

Milk
Butter

READY FOR REWARDS?

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.

Nutritional information

Per serving


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

Top 5 Nutrients

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