Beef and Root Vegetable Stew

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).

The goodies from Fresh Market
The goodies from Fresh Market

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! 🙂

Purple girly!
Purple potato…so girly!

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

What’s Next?

  1. Brown the beef and the onions in the dutch oven, over medium-high heat.
  2. Add the broth, wine, and seasonings and cook on low heat for 40 minutes.
  3. Add the sweet potatoes, turnips and carrots. Cook for another hour.
  4. Add the frozen sweet peas and cook for 15-20 minutes.
  5. 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… 🙂

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