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Harvest Veggie Beef Stew

As the days grow shorter and the cool evenings are upon us, nothing is better than coming to the table and  gathering around a hot bowl of soul soothing goodness.  Couple that with this recipe includes all the harvest veggies and leaves out potatoes, so it isn’t heavy, which for me means, I can stay awake until 9:00pm…haha!  And being able to have something simmer all day or stew away in the crock pot is just an added bonus.  And when you are feeding a large crowd and want to cut down on cost, double the amount of veggies and leave the meat amount the same.  Or leave it out all together for a steaming bowl of stewed root veggies which makes a great side dish or vegetarian main dish, just increase the amount of mushrooms by 2x.  And you may just want to give a heads up to whoever you are feeding because my daughter was highly disappointed when she bit into a turnip expecting a potato.

veggies-turnip-carrots-beef-stew  veggies-mushrooms-onions-beef-stew  stew-beef-beef-stew

I made this on a Saturday afternoon and put it into the oven.  You can also cook it stove top on low or place it in your slow-cooker.  Whatever method you choose, low and slow is your friend, and I don’t stir it either!  I just let it simmer, bubble and melt together on it’s own.  If you chose the stove top version, just be sure to check it occasionally to be sure it doesn’t stick and still has enough liquid.

bowl-of-beef-stew

 

Harvest Veggie Beef Stew
2lbs stew beef
2 Parsnips
3 Carrots
3 Turnips
8 Mushrooms
1 Large Onion
1/2 Cup of flour
Mushroom or Beef Stock – at least two cups
Fresh Thyme (2 Tbsp chopped)
Place beef in colander and sprinkle enough flour on to lightly coat the meat- shake off excess.  Start a pan on medium high heat with some olive oil in the bottom.  When the oil heats up add the meat, let it sit in the pan and brown before stirring to get the other sides browned.
While the beef is browning, wash, peel and chop the veggies.  Add them to a bowl and sprinkle remaining flower on them, stir to coat.
Once the meat is browned, pour about 1/2 cup of stock into the pan and scrape up any bits that appear on the bottom.  Now add the veggies, salt, pepper and thyme to the pot.  Add stock until about half way up the pot.  If you don’t have enough stock, just add some water.
Now chose a cooking method:
Crock-pot method:  pour everything into the crock-pot, on low 8 hours, high 4
Stove top method:  put on low and cover (watch occasionally and scrape the bottom to keep from having a burned spot)
Oven method: turn oven to 325 degrees and cook for 3-ish hours.  Again, I check and if running low on liquid I add a little.
Serve while super hot to your hungry crowd!
Enjoy!

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