Ree Drummond’s 5-Star Beef Stew with Vegetables | The Pioneer Woman | Food Network

Ree adds root vegetables to her beef stew to make a hearty one-dish meal!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ► https://foodtv.com/38pfWqB
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Beef Stew with Root Vegetables
Recipe courtesy of Ree Drummond
Total: 3 hr 15 min
Active: 15 min
Yield: 8 servings
Level: Easy

Ingredients

3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish

Directions

Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.

Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.

If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it’s tough, let it continue to cook.

To finish, add the parsley and stir through the stew.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#ReeDrummond #ThePioneerWoman #ReeDrummond #FoodNetwork #BeefStew

Ree Drummond’s 5-Star Beef Stew with Vegetables | The Pioneer Woman | Food Network

[Music] it’s homeschool co-op day for my oldest child Alex and her best friend Meg every Friday they go to Tulsa to a homeschool co-op and my best friend hyacinth takes them every single week she takes them stays with them all day and brings them home the last thing hyacinth needs is to worry about cooking dinner every Friday night so I’m gonna whip up some yummy beef stew with cheddar cheese grits for hyacinth and that way she won’t have to think about dinner at all I’ve got two pops going so I’m actually gonna make one for hyacinth family and one for mine I’m gonna Brown the meat first I got a chuck roast and cut it into big cubes I actually have a sense that I’m making dinner for I’m just gonna run in and pick up Alex like I always do and then spring dinner on her at the last minute okay the meats nice and brown so I’m gonna go ahead and take it out of the pot it’s by no means cooked it looks like it is but in the stew it’s gonna simmer for a couple of hours and this chef’s roast gets so tender I’m gonna add an onion to each pot the pot is nice and brown it has a lot of bits from the meat in there and then I’m gonna add about three cloves of chopped garlic to each pot all right now I’ll just stir the onions and garlic around a bit the pots are so hot they’re almost translucent already so I really just need to cook them for about a minute so I’m just gonna take a break and grab a couple beers it’s been a long day just kidding I’m gonna add the beer to the stew this gives the soup really great flavor [Music] so I’m just gonna add 32 ounces of beef stock to each pot now to the pot so I’m just gonna add a few dashes of Worcestershire Worcestershire always adds a nice savoriness a little bit of richness then I’m just gonna add a little bit of tomato paste to each pot gives a little bit of a tang gives a soft a little bit of richness so good and I like to add paprika to the stew also gives it a great flavor but it also kind of helps with the color and then I’ll add a little bit of sugar to each pot now the last thing I need to do in this stage is to add the meat into the pot so I’ll just slide half into this one and happen to this one okay now I’ll just stir the meat in make sure it’s all combined and then all I need to do now is be patient I’m gonna put the lids on the pot turn the heat down let the beef stew simmer for about an hour and a half and then I’ll put the root vegetables in let it simmer until it’s done and hyacinth is gonna be so happy all right the beef stew has been simmering away for about an hour and a half and now it’s time to add in the vegetables I gotta tell you this smells so delicious I smell everything the beer the broth now I’ve got two carrots for each pot and then I also have two parsnips for each pot and then I have one turnip and that’s enough for both pots it’s about a half a turnip per pot now I didn’t want to add these at the beginning because the vegetables would be pretty much disintegrated so this is the perfect time to add them let them simmer for about 30 minutes until the veggies are nice and tender the last thing I’m going to do is thicken up the cooking liquid a little bit I’ll drizzle in some beef stock into three tablespoons of flour and I just want to make a really really smooth pretty thin paste now I’ll just add a little bit into each pot and then it’s gonna keep bubbling just for about ten minutes or so and it’s gonna make the stew just perfect and rich and thick I’m hungry