Swedish Beef Stew with Root Vegetables

Ingredients

• 2 pounds (900g) beef chuck, cut into chunks 2 pounds (900g) beef chuck, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, chopped 1 large onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 turnips, peeled and diced 2 turnips, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 40g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the carrots, parsnips, turnips, and potatoes to the pot. Stir well to combine.
4. 4.
   Return the beef to the pot and add the bay leaves, dried thyme, and ground allspice. Season with salt and pepper to taste.
5. 5.
   Pour in the beef broth and red wine. Stir to combine all the ingredients.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Serve the Swedish Beef Stew with boiled potatoes or buttered noodles.

Treat your ingredients with care...

• Beef chuck — For the best results, choose well-marbled beef chuck as it will become tender and flavorful during the slow cooking process.

Tips & Tricks

• For a richer flavor, you can marinate the beef chunks in red wine and spices overnight before cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Feel free to add other root vegetables such as celery root or rutabaga for additional flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Swedish Beef Stew with boiled potatoes or buttered noodles to soak up the delicious gravy. Garnish with fresh parsley for a pop of color.

Presentation advice

Serve the stew in deep bowls, allowing the rich gravy to surround the tender beef and colorful root vegetables. Sprinkle some freshly chopped parsley on top for an attractive presentation.