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.
Recipe for the Beef Stew with Root Vegetables
Ingredients
Meat version:Â 1kg beef shoulder, chopped to 7cm big cubes,Â
Vegan version:Â 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.
It is done when the meat is falling apart.
ENJOY!
Nutritional Facts (per 1 serving)
Nutritional breakdown estimation for 1 serving
Calories: 450
Protein: 25g
Carbohydrates: 45g
Fiber: 10g
Sugar: 8g
Fat: 20g
Saturated Fat: 6g
Sodium: 500mg
Potassium: 800mg
Iron: 4mg (22% DV)
Vitamin A: 3000 IU (60% DV)
Vitamin C: 15mg (17% DV)
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