Alberta Beef Stew with Root Vegetables

A classic, hearty beef stew featuring Alberta beef, root vegetables, and a rich gravy.

Ingredients

• 1.5 lb Beef chuck, cut into 1-inch cubes
• 2 tbsp All-purpose flour
• 2 tbsp Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 medium Carrots, peeled and chopped
• 2 medium Potatoes, peeled and cubed
• 1/2 medium Turnip, peeled and cubed
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 1 Bay leaf
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Worcestershire sauce

Instructions

1. Preheat oven to 325°F (160°C).
2. Season beef cubes with salt and pepper. Toss with flour, shaking off excess.
3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
4. Brown beef in batches, ensuring not to overcrowd the pot. Remove from pot and set aside.
5. Add onion and garlic to the pot and cook until softened, about 5 minutes. Deglaze the pot with a splash of red wine, scraping up any browned bits from the bottom.
6. Add carrots, potatoes, and turnip to the pot and cook for 5 minutes, stirring occasionally.
7. Stir in beef broth, tomato paste, thyme, rosemary, bay leaf, and Worcestershire sauce.
8. Return beef to the pot.
9. Bring to a simmer, then cover and transfer to the preheated oven.
10. Bake for 2.5-3 hours, or until beef is very tender and vegetables are easily pierced with a fork. Check liquid level periodically, adding more beef broth if needed.
11. Remove bay leaf before serving. Adjust seasonings to taste. Serve hot, with crusty bread or mashed potatoes.

Cuisine: Canadian

Suitability:

Prep Time: 20 mins

Cook Time: 120 mins

Serving Size: 3

Meal Type: dinner