Do up beef stew bigger than ever with the delicious addition of roasted root veggies and farro. You'll never go back to basic beef stew.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
30 mins
cook:
1 hr 30 mins
roast:
35 mins
total:
2 hrs 35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim fat from meat. Cut meat into 1-inch pieces; set aside. In a plastic bag combine flour, 1/4 tsp. of the salt, and 1/4 tsp. of the pepper. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven heat 1 Tbsp. of the oil over medium-high heat. Add half of the meat; cook until brown. Remove meat from pan. Repeat with another 1 Tbsp. of the oil and the remaining meat.

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  • Add onion, garlic, and thyme to Dutch oven. Cook and stir 3 minutes. Drain off fat. Return all of the meat to pan. Add broth, stirring to scrape up any crusty brown bits. Stir in the water and wine. Bring to boiling; reduce heat. Simmer, covered, 1 hour.

  • Meanwhile, preheat oven to 375°F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 Tbsp. oil; sprinkle with the remaining 1/4 tsp. salt and the remaining 1/4 tsp. pepper. Toss to coat. Roast, uncovered, 35 to 45 minutes or until vegetables are tender and light brown, stirring once or twice.

  • Stir farro into meat mixture. Cook 30 to 35 minutes more or until farro is tender.* Stir in roasted vegetables. If desired, stir in parsley before serving.

*Tip:

If using regular barley or wheat berries, cook about 45 minutes more or until tender.

To Make Ahead:

Prepare as directed through Step 4. Cool slightly. Transfer to an airtight container. Cover and chill up to 3 days or freeze up to 2 months. To serve, thaw stew in the refrigerator 1 to 2 days if frozen. Transfer thawed or chilled stew to a Dutch oven. Cook over medium heat until boiling, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.

Nutrition Facts

406 calories; fat 13g; cholesterol 62mg; saturated fat 3g; carbohydrates 36g; mono fat 8g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 27g; vitamin a 6608.3IU; vitamin c 19.5mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 6.9mg; vitamin b6 0.9mg; folate 48.4mcg; vitamin b12 1.9mcg; sodium 566mg; potassium 864mg; calcium 70.7mg; iron 3.4mg.
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