Beefy Blonde Stew

White wine and chicken stock make a delightfully different gravy for this stew that’s full of chunks of tender beef and root vegetables.

Beefy Blonde Stew

0 from 0 votes
Print
Protein: Beef
Cut: Stew Beef
Diet: Dairy Free, Gluten Free
Course: Main Course, Soups/Stews
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6 people

Ingredients

  • 1 pkg ButcherBox Stew Beef
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • ¼ c gluten-free flour for dredging stew beef
  • 4 Tbsp olive oil
  • 2 leeks thinly sliced
  • 1 fennel bulb medium dice
  • 4 cloves garlic thinly sliced
  • ½ c white wine
  • 1 qt chicken stock
  • 1 c parsnips 1” cubes
  • 1 c turnips 1” cubes
  • 1 c celery root 1” cubes
  • 1 c carrots 1” cubes
  • 1 bunch fresh thyme

Instructions

  • Preheat oven to 300℉.
  • On the stovetop preheat a Dutch oven on medium heat.
  • Toss beef in dredging flour with salt and pepper. Heat 2 Tbsp of olive oil in Dutch oven and sear beef on all sides for 2 minutes per side, or until browned. Remove beef from Dutch oven and set aside.
  • Add remaining olive oil, fennel, leeks and garlic to Dutch oven and sauté until slightly translucent, approximately 5 minutes.
  • Deglaze with white wine, reduce by half.
  • Add remaining ingredients and bring to a gentle simmer. Cover and place in oven for 2 hours or until beef is fork tender.
  • Once stew is finished cooking remove thyme sprigs and discard. Enjoy!
Share on Pinterest!Pin at @Butcher_Box!
Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.