Rating: 4.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

Recipe by Cooking Light October 2007

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Credit: Randy Mayor; Leigh Ann Ross

Recipe Summary test

Yield:
8 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 300°.

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  • Heat oil in a large Dutch oven over medium-high heat. Add beef to pan, browning on all sides (about 8 minutes). Remove from pan. Coat pan with cooking spray. Add onion to pan; sauté 5 minutes or until beginning to brown. Stir in broth, scraping pan to loosen browned bits. Reduce heat; add mustard and next 5 ingredients (through bay leaves). Return roast to pan; bring to a simmer.

  • Cover and bake at 300° for 1 1/2 hours. Stir in rutabaga, parsnip, and carrot. Bake, covered, 1 hour. Stir in potato; cover and bake 30 minutes or until roast and vegetables are very tender. Discard bay leaves. Garnish with thyme sprigs, if desired.

Nutrition Facts

325 calories; calories from fat 28%; fat 10.2g; saturated fat 3.3g; mono fat 4.6g; poly fat 0.7g; protein 28.7g; carbohydrates 29.3g; fiber 5.8g; cholesterol 79mg; iron 4.3mg; sodium 642mg; calcium 72mg.
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