Over the weekend, I had an exciting second trip to the Fresh Market. Yes, it will probably take me a while before I get over how amazing that place is. I planned to only stop by their meat section (came back with chicken breast, stew beef, kielbasa, and ground turkey) but couldn’t help grabbing a few vegetables as well (artichoke, acorn squash, turnip, sweet potatoes).
Today, I made a beef and root vegetable stew. Good stuff. Stews make me very happy and I still don’t know why I don’t make them more often. It was my first time cooking turnip and PURPLE sweet potato! The princess in me was super excited about a girly-colored vegetable! 🙂
Beef and Root Vegetable Stew:
- ½ onion, sliced
- 2 carrots, peeled and chopped in big chunks
- 1 turnip, peeled and chopped in big chunks
- 2 sweet potatoes, peeled and chopped in big chunks
- 1 cup of frozen sweet peas
- 1 lb stew beef
- 4 cups beef broth
- 1 cup red wine
- 1 tbsp dried thyme
- 1 tsp dried parsley
- 1 tsp oregano
- 1 tsp sea salt
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 garlic clove, minced
- 2 bay leaves
- Brown the beef and the onions in the dutch oven, over medium-high heat.
- Add the broth, wine, and seasonings and cook on low heat for 40 minutes.
- Add the sweet potatoes, turnips and carrots. Cook for another hour.
- Add the frozen sweet peas and cook for 15-20 minutes.
- I served the stew with fresh baguette and soaking the sauce was such a treat! Yum!
I still have several meals planned with my market goodies. I need to come up with something to do with the acorn squash…maybe a warm soup? It would certainly go well with the leftover baguette… 🙂