Homestyle Beef and Vegetable Stew

Beef bottom round roast is perfect for braising slowly. Like the best winter stews, this one is filled with hearty root vegetables. Serve it for dinner with a whole grain bread.

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Homestyle Beef and Vegetable Stew
Makes: 7 to 8  servings Prep 25 mins Bake 325°F2 hrs 30 mins


  • 1 tablespoon  coarsely chopped garlic
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground pepper
  • 2 1/2 pounds  beef bottom round roast, cut into 1-inch cubes
  • 6 teaspoons  olive or vegetable oil, divided
  • 2 cups  chopped onions
  • 1 celery rib, chopped
  • 1/3 cup  red wine
  • 1 bay leaf
  • 1/4 teaspoon  ground cinnamon
  • 1 14 1/2ounce can diced tomatoes in juice
  • 1 pound  carrots, diced
  • 2 medium turnips (about 12 ounces total), peeled and diced


1. Heat oven to 325 degrees F.

2. Chop garlic again with salt. Press with side of knife to form a paste; mix in pepper. Rub paste onto beef in a large bowl.

3. Heat 2 teaspoons of the oil in Dutch oven over medium-high heat. Add half the beef and cook 3 to 4 minutes, until browned on all sides. Transfer to another bowl. Repeat with remaining beef and 2 teaspoons more oil.

4. Add onions, celery and remaining 2 teaspoons oil to Dutch oven; cook 3 to 4 minutes, just until vegetables start to brown. Add wine, bay leaf and cinnamon and bring to a boil; boil 1 minute. Add beef and remaining ingredients. Bring mixture to a boil; cover and bake 2-1/2 to 2-3/4 hours, until beef is tender. Divide stew into 6 to 8 shallow serving bowls. Makes 7 to 8 servings.

Nutrition Facts

  • Servings Per Recipe 7
  • cal.(kcal)380,
  • Fat, total(g)22,
  • chol.(mg)91,
  • sat. fat(g)8,
  • carb.(g)15,
  • fiber(g)4,
  • pro.(g)31,
  • sodium(mg)502,
  • Percent Daily Values are based on a 2,000 calorie diet
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