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Beef Winter Stew with Root Vegetables, Chestnuts and Millet


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


  1. Prepare all vegetables, wash and chop them to a big chunks

  2. 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

  1. 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.

  1. 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)



Other Winter Recipes you might love


Roasted Root Vegetables with Fragrant Herbs, Bulgur and Tahini


Tofu Coconut Curry


Fall Harvest: Pumpkin Quinoa Salad with Pomegranate & Arugula


Warm Beluga Lentil Salad: A Nutrient-Rich Easy Dinner Recipe


5 Irresistible Quick Healthy Soups Ready in Under 30 Minutes


Beetroot Hummus: Delicious Way How to Incorporate Beetroots into Your Diet


Comments


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I'm so excited to be sharing with you health tips that are carefully curated to bring balance and positive change to your everyday life.

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