Autumn Beef Stew

I have a hard time following directions when it comes to recipes.  It’s not because I don’t pay attention.  It’s because I like to be creative. It usually works in my favor.  Once in a while, it doesn’t (like when I put whole coriander seeds in pork and sauerkraut).

Lance and I get a weekly crop share from Penn’s Corner, and often find ourselves trying to incorporate these veggies into our “go-to” meals.  This week, I wanted to try to make a beef stew, and incorporate some root vegetables for fall flavors.

I call it Autumn Beef Stew, and it’s the perfect combination of sweet (from the sweet potato and turnip), salty, and melt-in-your-mouth tender beef pulled together with a thick, savory sauce.

I like to have all my ingredients out near my cutting board, and I alway keep a big bowl nearby with a bag in it to toss my trash and scraps into.

I like to have all my ingredients out near my cutting board, and I alway keep a big bowl nearby with a bag in it to toss my trash and scraps into.

Ingredients:

3 tbsp olive oil

5 cloves garlic

1 onion

3 carrots

2 stalks celery

2 lbs of beef cut into cubes (chuck roast)

flour (to toss and brown beef)

salt & pepper

3 14 oz cans of beef broth

butter and flour (for roux – thickening of sauce)

3 medium potatoes (skinned)

2 sweet potatoes (skinned)

1 large turnip (skinned)

4 tbsp worcestershire

3 tbsp tomato paste

Directions:

1. Add the olive oil to a nice big cooking pot (dutch oven preferred but a pasta pot will do), and stir in the following chopped veggies:  onion, garlic, carrots, celery.  Let them simmer for 10 minutes on low.

This is when the house starts to smell amazing!

This is when the house starts to smell amazing!

2. Toss together 2 lbs of cubed beef with 1/4 cup of flour, salt and pepper so the mixture is coating the beef, and then add it to the pot on medium/high heat and let it brown for about 5 minutes, stirring often.

3. Add the beef broth, worcestershire sauce and tomato paste and stir together in the pot.

4. Add the following veggies chopped into bite-sized pieces:  potato, sweet potato, turnip (you can also use acorn squash, rutabaga, or any fall root veggie).

adding worc

5. Cover and cook on medium heat for about 30 minutes, and then taste it to see if you should add more salt, pepper or other seasonings.  If your stew seems more “soupy” than you like it, add a roux.  It’s super easy to make a roux, and it will thicken your stew without adding unwanted flavors.

How to make a roux:  1 part butter, 1 part flour.  Put the butter in a pan on medium heat and let it start to melt.  Then, add the same amount of flour. Continuously stir until it turns into a paste.   Add some to the stew and mix it in.  After waiting a few minutes, if you want the stew to be thicker, add more.  I used about 1/2 cup of flour and 1/2 cup of butter.

6. Once the stew is your desired thickness, serve with your favorite crusty bread and a salad.

finished product

I hope to bring you more recipes in the future!  Comment below to let me know if you liked it, and how you made it your own!

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