Rutabaga & Carrot Stew with Beef

Ingredients

• 1½ lbs (700g) beef stew meat, cut into 1-inch cubes

• 2 medium rutabagas, peeled and diced

• 3 medium carrots, peeled and sliced

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 4 cups beef broth

• 1 cup diced tomatoes (canned or fresh)

• 2 tbsp tomato paste

• 2 tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 1 bay leaf

• Salt & black pepper to taste

• Optional garnish: fresh parsley or thyme

Instructions

1. Brown the beef:
   Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides, about 5–7 minutes. Remove and set aside.

2. Sauté aromatics:
   In the same pot, add onion and garlic. Cook 2–3 minutes until fragrant.

3. Add vegetables & seasonings:
   Stir in rutabaga, carrots, thyme, rosemary, bay leaf, salt, and pepper. Cook 2–3 minutes.

4. Deglaze & simmer:
   Add tomato paste and diced tomatoes, stirring to combine. Pour in beef broth and return beef to the pot. Bring to a boil, then reduce heat to low.

5. Simmer:
   Cover and simmer for 1–1.5 hours until beef is tender and vegetables are soft. Stir occasionally.

6. Adjust seasoning & serve:
   Remove bay leaf, taste, and adjust salt and pepper as needed. Garnish with fresh parsley or thyme. Serve hot with crusty bread or over mashed potatoes.

Cooking Time

• Prep: 15 minutes

• Cook: 75–90 minutes

• Total: 90–105 minutes

Calories (Approx.)

350–400 calories per serving (serves 4–6)