Beef Stew with Potatoes, Carrots, Turnip, and Leek
Beef stew is a classic comfort dish that warms the soul. This recipe combines tender chunks of beef with a medley of vegetables in a rich and savory broth. It’s a satisfying meal that’s easy to prepare and even better when enjoyed with crusty bread. Let’s dive into how to make this delicious beef stew step-by-step.
Beef Stew with Potatoes, Carrots, Turnip, and Leek
This Beef Stew with Potatoes, Carrots, Turnip, and Leek is a comforting and flavorful dish. Tender chunks of beef are simmered with a medley of vegetables in a rich beef broth infused with garlic and thyme. It's a hearty one-pot meal that's perfect for warming up on chilly days.
Ingredients
- 500 g Beef, cut into cubes 1.1 lbs
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 Onion, diced
- 2 large Carrots, peeled and sliced
- 1 large Turnip, peeled and diced
- 3 medium Potatoes, peeled and cubed
- 1 Leek, washed thoroughly and sliced
- 1 litre Beef broth 4 cups
- 1 tsp Dried thyme
- Salt and pepper, to taste
- Fresh parsley or dill for garnish (optional)
Instructions
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches and brown them on all sides. Remove and set aside. In the same pot, add the minced garlic and diced onion. Sauté until softened and fragrant, about 2-3 minutes.
- Return the browned beef to the pot. Pour in the beef broth and stir in the dried thyme. Season with salt and pepper to taste. Cover and simmer on low heat for 1 hour until the beef is tender.
- Add chopped vegetables to the beef and simmer for another hour. Once done, taste and adjust seasoning if needed.
- Optional: You can also simmer the stew in oven for 170°C/338°F