Rosemary Rutabaga Beef Stew

by | May 25, 2018 | Entrées, Gluten-Free

This Rosemary Rutabaga Beef Stew is nourishing, comforting, and full of hearty root veggies. Plus, it’s less than 10 ingredients!

It was bright, sunny, and nearly 30C today but I really wanted a beef stew. So, this Rosemary Rutabaga Beef Stew is what I made for dinner!

I’m not sure how many times I’ve mentioned this, but I really, really like keeping my meals simple. And by simple I mean 10 ingredients or less is ideal. I don’t like following recipes that use 25 different spices and 40 different preparation steps, so I try not to share recipes like that with the assumption that there are people out there (maybe you?) who feel the same way.

So for me, anytime I think up a recipe I want to make, my immediate thought is, “how can I make this with as few ingredients as possible, but still have it taste super good?

And while using very few ingredients sometimes just doesn’t work, sometimes it does! Like with this Rosemary Rutabaga & Beef Stew.

How to Make Rosemary Rutabaga Beef Stew

To make this stew, you’ll ned:

  • Top Sirloin steaks
  • rutabaga
  • carrots
  • kale
  • ried rosemary
  • olive or other oil of choice
  • arrowroot (or corn) starch for thickening
  • red wine (optional, but delicious) Pinot Noir works well.
  • salt and pepper

Rosemary Rutabaga Beef Stew

A flavourful and hearty stew made with 10 ingredients!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 2 Top Sirloin steaks, cut into cubes
  • 1/2 rutabaga, peeled & cubed
  • 2 large carrots, diced
  • 3 cups kale, chopped
  • 1 tbsp dried rosemary
  • 1 tbsp oil of choice (olive, avocado, ghee, for browning meat)
  • 2-3 tsp sea salt and pepper
  • 2 tbsp arrowroot starch + 1/8 cup water
  • 1/8 cup red wine *optional

Instructions

  1. Add all vegetables in large pot and fill with just enough water to cover them. Too much water will create a soup. Bring to boil and then let simmer over low-medium heat, covered.

  2. Heat oil in pan over medium-high heat, being careful not to let it smoke.

  3. Add meat and rosemary and cook until browned.

  4. Add cooked meat to pot with vegetables and let cook, about 30 minutes.

  5. In small bowl, combine arrowroot starch with cold water and stir. Pour into pot and stir until contents thicken to desired amount.

  6. Serve hot in a bowl on its own, or over a bed of rice. Enjoy!

Are you a fan of stew? What’s your favourite kind?

by Meghan Livingstone

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2 Comments

  1. Genevieve Mackintosh

    Hi Megan,

    When do you add the wine? Its not specified in your instructions

    Reply
    • Meghan

      Hey there, I add it at the beginning 🙂

      Reply

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MEGHAN LIVINGSTONE, CNP

Hi, I’m Meghan. I’m a Certified Holistic Nutritionist, blogger, and YouTuber with a passion for mindful eating and intuitive living. I’m here to inspire you to listen to your body, connect with yourself, and create a fulfilling life that’s completely unique to you.

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