Dinner

Beef Stew with root vegetables is for Dinner.

Beef Stew with root vegetables takes 30 minutes to prepare.

Beef Stew with root vegetables takes 80 minutes to cook.

Beef Stew with root vegetables makes 16 servings.

The ingredients for Beef Stew with root vegetables are:

Beef, bottom sirloin, tri-tip roast, trimmed, 2 lbs
Mushrooms, fresh, 1 cup, pieces or slices
Turnips, 1 cup, cubes
Parsnips, 1 cup slices
Red Potato, 1 lb
*Yukon Gold Potato (1 potato = 1/3 pound), 3 serving
Fennel, 1 cup, sliced
Sweet potato, 1 cup, cubes
Regular Beer, 12 fl oz
Beef broth, bouillon, consomme, 12 cup
Carrots, raw, 1 cup, chopped
Garlic, 6 clove
*Whole Wheat Flour, 0.5 cup
*Extra Light Olive Oil, 2 tbsp
Onions, raw, 1 cup, chopped

Here is how you make Beef Stew with root vegetables:

Prep by cutting the meat and vegetables into 1/2 to 1 inch cubes. Dice the garlic. Put flour (salt and pepper to taste) in a large ziploc bag. Add meat and coat. In a nonstick soup pot, put in olive oil and when hot add onions and carrots. When just starting to turn tender add the garlic and the meat (shake off excess flour) and brown meat for about 3-5 minutes so that the outside has a crust but inside is not done. Add the beer and 2 cups of the broth. Bring to a boil. Turn stove down and simmer. Add the remaining broth and vegetables, bay leaf and dried basil. Let simmer for a minimum of 30-40 minutes, can simmer longer just watch that you don't lose too much water. **Variation**** Cook until meat browned (can store in refridgerator or transfer to a crock pot) continue with the rest of the ingredients but place crock pot on low setting for 3-5 hours. or until vegetables are tender.Number of Servings: 16Recipe submitted by SparkPeople user BJC14IA.

The nutritional information for Beef Stew with root vegetables is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 212.3

• Total Fat: 7.2 g
• Cholesterol: 36.8 mg
• Sodium: 635.4 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 2.7 g
• Protein: 16.2 g