Beef Stew with Root Vegetables

Another Monday that I cook for two families.  My daughter works night shift as a nurse in the NICU at Children's hospital and I enjoy babysitting so she can get some sleep. On these cold, bleak days of winter, I like to have something hot and comforting cooking when she wakes up.  This stew was inspired by another Rhee Drummond recipe (can you tell I got her cookbook for Christmas?).  I was a little concerned that the recipe called for parsnips and a turnip.  I grew up eating them, along with rutabagas; however, I don't remember ever making them for my children.  Hey, it is a year of adventure for all of us, so if they want dinner made for them, they have to jump on board for whatever I bring!  Don't shy away from root vegetables if you are unfamiliar with them.  Parsnips are similar to carrots and the turnip has a slight peppery taste with the consistency of a potato.

At $2.98 per lb. for sirloin tip roast this week, I bypassed mediocre store 'stew' meat and went for a better cut.  For less than $6, and minimal cost for the rest of the ingredients, another inexpensive meal worth making!

Beef Stew with Root Vegetables

Olive oil
1 T. butter
2 lbs. beef for stew
3 cloves of garlic minced
1 medium onion diced
1 can or bottle of beer
4 cups beef broth
1 T Worcestershire sauce
2-3 T tomato paste
1 1/2 tsp. sugar
1/2 tsp. paprika- :( the last of my real paprika from Hungary! To my travelling friends - presents are welcome!
1/2 tsp kosher salt
pepper
2 carrots chopped
2 parsnips diced
1 small turnip

Swirl once around your dutch oven with the olive oil.  Heat the oil and butter till melted.  If you combine oil and butter to saute with, the oil prevents the butter from burning and the butter keeps the smoking down. And the flavor really is better than either plain.  Brown the beef in batches.

Remove the meat and set aside.
Add the garlic and onion to the pot.  Cook until soft.

Add the tomato paste and cook it for 2 minutes.  You don't have to do this.  I just like my tomato paste to get a little brown and caramelized

Pour in the beer, the broth, Worcestershire, sugar, paprika and salt and pepper to taste.

Return the beef to the pan and bring to a boil.  Turn down to a simmer and cook for 1 1/2-2 hours until the meat is tender.

Add the carrots, parsnips and turnip.  Continue to cook for about 45 minutes until vegetables are tender.

I served with some cheese topped grilled bread (bread leftover from Friday's sandwiches).

There were no leftovers!  When I made it I thought it sounded like a lot.  After dividing it for both houses, there was enough for a nice dinner serving for us all.  I noted on the recipe I would double or triple the vegetables next time.  There was plenty of beef and broth to hold up to 2-3 times the amount of called for veges. This was so good.  The broth was hearty and had a complex flavor.  I swear my husband was going to cry when he realized his bowl was empty.  When he remembered this year's challenge of not repeating a recipe all year, he groaned how unfair it was! Oh well, he will just have to be confident there will be many more successful dinners this year!