Winter Beef Stew

Winter Beef Stew
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This Winter Beef Stew recipe features hearty root vegetables, and mushrooms available in the winter season. 

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Winter Beef Stew


  • 4 Tbsp olive oil, divided (plus more if needed)
  • 1 lb stew beef, cut into 1-inch pieces
  • 2 Tbsp all purpose flour
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • ½ lb trumpet, oyster, or shiitake mushrooms, chopped
  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 small rutabaga, peeled and chopped
  • 1 small celery root (celeriac), peeled and chopped
  • 1 medium burdock root, peeled and chopped

(about 2 ½ lbs root veggies, total)

  • 1 (16 oz) can stout
  • 2 cups beef broth
  • 2 Tbsp worcestershire sauce
  • 2 sprigs rosemary leaves, minced
  • 1 tsp dried thyme
  • ½ tsp red chili flakes (optional)


  1. Preheat the oven to 375°F.
  2. Whisk together flour, kosher salt, and pepper. Toss with beef until evenly coated.
  3. Heat 2 Tbsp of the olive oil in a large, heavy bottomed pot (we used a 6 qt dutch oven.) Brown beef in batches until golden, about 3 minutes each side. Add more oil as needed. Set aside.
  4. Add remaining 2 Tbsp olive oil. Saute onions until translucent, about 5 minutes. Add garlic, cook for an additional minute. Deglaze the pan with a splash of broth, scraping up any browned bits. Add mushrooms, cook for another 5 minutes.
  5. Stir in all remaining veggies, browned beef, beer, broth, worcestershire sauce, rosemary, thyme, and chili flakes. Bring to a boil, cover, and place in the preheated oven. Cook for an hour. Remove the lid and give it a stir, and bake uncovered for another half hour.
  6. Serve with a green salad and crusty bread.

Makes 6 Servings

Click to see more great ‘kitchen-tested’ recipes from LifeSource Natural Foods

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