Beef Winter Stew with Root Vegetables, Chestnuts and Millet

Sandra Cohen
Jan 9
2 min read

When winter's chill seeps into your bones, this hearty beef stew with Root Vegetables arrives like a warm embrace—packed with tender meat (or chickpeas), root vegetables, and chestnuts that promise pure, soul-nourishing comfort. One spoonful, and you'll feel instantly better.

photo, close up of a pot with beef stew with root vegetables

Recipe for the Beef Stew with Root Vegetables

Ingredients

Meat version: 1kg beef shoulder, chopped to 7cm big cubes,

Vegan version: 1 cup of soaked chickpeas

1 Carrot, chopped

1 White onion, peeled and chopped

1 Celery root, chopped

1 Parsley root, chopped

1 Potato peeled and chopped

1 Cup chestnuts cooked

1 Tbsp brown sugar

2 Tbsp tomato paste

1 tsp sea salt

½ tsp black pepper

3 Bay leave

Fresh Thyme

Water

Side dish:

You can pair this with any grain you like (bulgur, rice, millet, quinoa, etc) , but for extra kick of nutrition I like to use millet

Instructions

TIP: to make this dish faster I cook it on a stove, but you can slow cook it also in the oven

Prepare all vegetables, wash and chop them to a big chunks
Stir in a big pot

Meat version: Stir the beef in a big pot from all sides, add all the spices and open them in oil with the beef. Add all the vegetables.

Vegan version: Add all the spices to a preheated big pot with oil, add all the vegetables and chickpeas, stir from all sides

Cooking: Add tomato paste and chestnuts and about 3 cm or water, close with lid, when boiling, lower the heat to minimum and simmer for about 90 minutes-2 hours (meat version), 45mins (vegan version).

Check it after 25 minutes, add more water if needed.

Check and taste it after 1 hour, add more salt or spices to your taste.