Nadia's Beef & Roasted Vegetable Stew

4-6
Servings
30m
Prep Time
4.20m
Cook Time
34m
Ready In


"A hearty stew perfect for a cold day."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (1056 g)
  • Calories 844
  • Total Fat - 29 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 110.6 mg
  • Sodium - 2902.9 mg
  • Total Carbohydrate - 62.3 g
  • Dietary Fiber - 18 g
  • Sugars - 17.2 g
  • Protein - 82.2 g
  • Calcium - 213.2 mg
  • Iron - 12.6 mg
  • Vitamin C - 38.1 mg
  • Thiamin - 0.8 mg

Step 1

Preheat the oven to 375 degrees F.

Step 2

Chop 4 carrots, 4 parsnips, 2 onions and 4 beets uniformly, so they roast evenly. Spread root vegetables in a single layer on a baking sheet, coat with 3 tablespoons extra-virgin olive oil, and add garlic, sea salt, and ground pepper. Mix. Roast in the oven for 45 minutes.

Step 3

Lightly toss the beef cubes in flour and add to the pan; set aside. Heat 3 tablespoons olive oil in a large pan on medium-high. Sear beef for a few minutes on all sides until the meat has a crisp exterior. Deglaze the pan with red wine. Transfer the beef and juices into a big pot and add the halved carrot, beef stock, halved celery stalk, fresh parsley, bones (from the foreshank), bay leaves, thyme, and peppercorns.

Step 4

Cover and simmer for 2 hours, check on stew occasionally, remove the scum from the surface of the stew. Cook until flavors have developed and beef is tender (remembering that there will still be about 20 more minutes to cook as follows.

Step 5

Remove and discard the soggy carrot halves, celery, bones, and herbs. Add the roasted vegetables, red lentils, and pinch brown sugar and let simmer for an additional 20 minutes. Serve the stew in bowls topped with fresh, minced parsley

Tips & Variations


No special items needed.

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