Autumn Vegetable Beef Stew

A hearty beef stew is the perfect way to warm up these cool autumn nights. The longer the stew cooks the more the flavors intensify, and it is great the next day! There is nothing better than serving this alongside a thick piece of rustic bread.



1 lb Ranchly Stew Beef

1 tbsp avocado oil

1 russet potato, small diced

1 sweet potato, small diced

1 parsnip, small diced

1 carrot, small diced

2 shallots, quartered

1 celery root, small diced

3 cloves garlic minced

¼ cup flour

2 tbsp tomato paste

1 cup red wine

6 cups beef stock or broth

2 tbsp thyme chopped

1 bay leaf


Heat oil in medium pot over medium high heat. Season beef liberally with salt and pepper. Sear beef in pot, about 2 minutes. Remove beef from pan, set aside. Reduce heat to medium and add parsnip, carrot, celery root, garlic and shallot to pan. Stir to release browned bits on the bottom of pan. Add flour to vegetables and stir to coat. Stir in tomato paste and cook for 1 minute. Add red wine and cook for another 2 minutes. Add beef stock or broth and potatoes. Add beef back into the stew. Bring to a boil and reduce heat to simmer. Cover and let simmer for about 45 minutes. Enjoy!


Jonathan Elwood