Recipes
Usa

Beef Stew with Root Vegetables (Midwest Style)

A comforting cold-weather classic featuring garden-grown carrots, potatoes, onions, and herbs.

Ingredients

  • 1–2 lbs beef stew meat (or mushrooms/lentils for vegetarian)
  • 3 carrots, sliced
  • 3 potatoes, cubed
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2–3 cups beef or vegetable stock
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 1 bay leaf
  • Salt & pepper
  • Optional: peas, celery, turnips, rosemary

Method

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Swaps & variations

  • Vegetarian: mushrooms + lentils
  • Irish style: add stout beer
  • Herb-heavy: thyme, rosemary, parsley
  • Autumn version: add butternut cubes

Storing & freezing

Keeps 4–5 days refrigerated. Freezes up to 4 months. Flavors improve after 1–2 days.

Grow it yourself

  • Carrots Direct sow in light, sandy soil.,Thin seedlings to prevent crowding.,Keep evenly moist during germination.
  • Potatoes Plant seed potatoes in early spring.,Hill soil around stems for higher yield.,Stop watering once foliage begins to die back.
  • Onions Plant sets in early spring.,Keep weed-free and evenly watered.
  • Garlic Plant in fall; harvest mid-summer.
  • Thyme & Rosemary Perennials; thrive in sunny, well-drained soil.,Harvest sprigs frequently to encourage new growth.
  • Carrot fly → use row covers.
  • Potatoes → hand-pick Colorado beetles, mulch heavily.
  • Onions → interplant with carrots to deter pests.
  • Herbs attract beneficial insects that reduce aphids.
  • Carrots Harvest when brightly colored and smooth.,For winter storage, leave in ground with heavy mulch.
  • Potatoes Harvest new potatoes at flowering.,Full harvest when plants die back.
  • Herbs Pick anytime; strongest flavor before flowering.

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