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Winter Root Vegetable Beef Stew


  • 1 1/2 - 2 lbs grassfed beef stew meat, cut into 1? pieces
  • 2 rutabagas, chopped into bite sized pieces
  • 3 turnips, chopped into bite sized pieces
  • 3-4 carrots, chopped into bite sized pieces
  • 5-6 small potatoes, chopped into bite sized pieces
  • 3 stalks celery, diced
  • 1 large onion, diced
  • 3 tomatoes, skinned and diced; or 2 cans diced tomatoes
  • Extra Virgin Olive Oil
  • 1 cup good quality red wine
  • 2 cups beef stock, preferably homemade
  • sea salt
  • crushed pepper to taste


In a cast iron skillet or pan, heat 2-3 tbs olive oil.  Add the onion, celery and carrots.  Saute until the onions are translucent and the celery has cooked through.  Set Aside.

In a heavy bottomed dutch oven, heat 2 tbls olive oil. Brown the beef stew meat. Add the onion, celery, carrot mixture and tomatoes to the beef stew meat and saute for an additional 3-5 minutes.

Incorporate the beef stock, red wine, turnips and rutabagas. Season with sea salt and crushed pepper.

Bring to a boil, reduce the heat, cover and simmer for 2-3 hours.

20 minutes before serving, add the potatoes and simmer until they are tender. Serve.

By Diana Bauman

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