This Beef Stew with Old-fashioned Vegetables is a savory slow cooker beef stew with potatoes, carrots, onions, turnips, rutabagas, parsnips and fresh herbs. The marinated beef will melt in your mouth, and the root vegetables add an extra rich and delicious flavour. It will warm you up in the cooler months.
Stews are my favourite meal choice for cabin cooking. You can use whatever vegetables you brought out to the cabin, and the meat can even be stewed on top of a wood stove. You don’t need exotic ingredients for this stew, but the addition of fresh herbs and a red wine marinade for the beef, makes this the most mouthwatering Beef Stew with Old-fashioned Vegetables.
I think adding old-fashioned root vegetables to a stew makes it so comforting. It reminds me of the hearty stews my mother used to cook when we lived up north in Inuvik, NWT. I also love that once the work of cutting up all the vegetables is done, the slow cooker will do the rest!
You can add dry herbs to this stew, but making a bouquet garni with a simple bunch of fresh herbs is a great way to use even more fresh ingredients in your stew. A bouquet garni is a bundle of fresh herbs tied together with string. It is used in long cooking stocks like stews and soups.
For this recipe I wrapped fresh thyme, rosemary and bay leaves within a piece of leek stalk. You can also add fresh parsley, but I chose to add the parsley as a garnish instead.
For this recipe the beef chuck is cut into 1-inch cubes and marinated for optimal tenderness. After marinating and cooking for several hours the meat will simply melt in your mouth. It’s delicious!
This Beef Stew with Old-fashioned Vegetables is best served with crusty bread. Happy cooking!
This recipe has been featured in The Cabin Diary.
Beef Stew with Old-fashioned Vegetables
- 3/4 cup red wine vinegar
- 1 cup full-bodied red wine
- 1 piece of green leek stalk
- fresh herbs such as bay leaf, rosemary, parsley, thyme
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 medium yellow onion, chopped
- 3 cloves of garlic, minced
- 2 medium carrots
- 2 turnips, cut into bite-sized pieces
- 2 medium rutabagas, cut into bite-sized pieces
- 2 medium parsnips, cut into bite-sized pieces
- 2 medium Yukon gold potatoes, cut into bite-sized pieces
- 1 14.5 ounce can of tomato sauce
- 1 900 ml box of beef broth
- 2 tsp salt
- 1 tsp freshly ground black pepper
- Cut the meat into 1 inch chunks. Place in oblong baking dish.
- Mix red wine vinegar and red wine together in a bowl and pour over the meat.
- Cover and marinate in the fridge for 24 hours.
- Gather the herbs together and lay inside the leek stalk. Press the leek shut and tie together with string.
- Remove the beef from the marinade, and pat with paper towels to remove excess moisture.
- Heat the oil in Dutch oven or frying pan. Add the beef and brown on all sides.
- Transfer the beef to a plate and set aside.
- Add the onions and cook until golden brown. Add the garlic and cook for one minute.
- Add the beef, onions and garlic to the slow cooker.
- Add the vegetables, tomato sauce, beef broth and salt and pepper.
- Place the bouquet garni on the top of the stew.
- Cover and simmer for 6 hours.
- Remove the bouquet garni.
- Serve with crusty bread.