Rosemary Beef With Root Vegetables Recipes

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BEEF AND BEER STEW WITH ROOT VEGETABLES



Beef and Beer Stew With Root Vegetables image

Make and share this Beef and Beer Stew With Root Vegetables recipe from Food.com.

Provided by 2Bleu

Categories     Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs beef stew meat, chuck, shoulder or 2 lbs bottom round steaks
2 bay leaves
1 tablespoon thyme
1 tablespoon rosemary
1/4 cup vegetable oil
2 tablespoons butter
1 cup onion, peeled and diced
1/4 cup flour
12 ounces dark beer
1 quart beef broth, hot
1/2 cup crushed tomatoes
2 teaspoons salt
2 teaspoons ground black pepper
1/2 cup carrot, peeled and diced
1/2 cup celery, peeled and diced
1 cup rutabaga, peeled and diced (wax turnips)
1 cup parsnip, peeled and diced

Steps:

  • Season the beef with salt and pepper. Tie the bay leaves, thyme and rosemary into a sachet garni in cheesecloth. In a large casserole combine the oil and butter and heat until the butter bubbles.
  • Add the beef in one flat and not too tightly packed layer and sear well on all sides.
  • Remove the beef, set aside and add the onions to the casserole and cook to a golden caramelized color. Sprinkle the onions with the flour and stir to combine well.
  • Return the beef to the casserole, add the beer, hot broth, herb sachet garni, tomatoes, salt and pepper. Bring to a boil and reduce the heat to a slow simmer. Cook for 45 min to 1 hour.
  • Add the carrots, celery, rutabaga and parsnips and continue to cook for 1 additional hour.

ROSEMARY BEEF WITH ROOT VEGETABLES



Rosemary Beef with Root Vegetables image

Provided by Georgia Downard

Categories     Beef     Quick & Easy     Dinner     Rosemary     Root Vegetable     Fall     Healthy     Self

Number Of Ingredients 14

1 pound new potatoes, quartered
3/4 pound parsnips, cut diagonally into 1 1/2-inch pieces
1/2 pound carrots, cut diagonally into 1 1/2-inch pieces
4 teaspoons chopped fresh rosemary, divided
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
3 teaspoons olive oil, divided
Vegetable oil cooking spray
1 pound beef (center-cut eye of round roast), about 3 inches in diameter
1 teaspoon finely chopped garlic
1/2 cup nonfat plain Greek yogurt
2 1/2 tablespoons drained bottled horseradish
2 teaspoons white wine vinegar
2 tablespoons snipped fresh chives or chopped fresh parsley

Steps:

  • Heat oven to 450°F. In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon water and 2 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Rub beef with remaining 1 teaspoon olive oil and garlic; season with remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef's internal temperature reaches 145°. (Start checking after 20 minutes.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yogurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.

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