Kathy's No Potato Beef Stew

Warm your soul with Kathy’s No Potato Beef Stew, a hearty and wholesome twist on a classic comfort food. Perfect for those seeking a low-carb option, this stew swaps out traditional potatoes for nutrient-rich root vegetables like parsnips, turnips, and carrots, packing every bite with depth and flavor. Tender, perfectly seasoned beef is simmered to perfection in a rich broth infused with aromatic thyme, rosemary, and optional red wine, creating an irresistible base for the vibrant veggies. With just 20 minutes of prep and slow cooking that fills your home with a mouthwatering aroma, this one-pot wonder is a satisfying crowd-pleaser that’s easy to make and perfect for family dinners. Garnish with fresh parsley for a pop of color and serve up a bowl of this cozy, potato-free stew today! Keywords: no potato beef stew, low-carb beef stew, hearty stew recipe, root vegetable stew, one-pot meal.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 lbs Beef stew meat
• 2 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper
• 1 large Onion, diced
• 3 cloves Garlic, minced
• 4 medium Carrots, chopped
• 3 Celery stalks, chopped
• 3 medium Parsnips, chopped
• 2 medium Turnips, peeled and chopped
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 cup Red wine (optional)
• 2 Bay leaves
• 1 tsp Thyme, dried
• 1 tsp Rosemary, dried
• 1 cup Peas (optional, for garnish)
• 2 tbsp Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 2

Season the beef stew meat with salt and black pepper. Brown the meat in batches, being careful not to overcrowd the pot. Remove the browned beef and set aside.

Step 3

In the same pot, add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 4

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 5

Add the carrots, celery, parsnips, and turnips to the pot. Cook for 5 minutes, stirring occasionally, to let the vegetables begin to soften.

Step 6

Return the browned beef to the pot, along with the beef broth, tomato paste, and red wine (if using). Stir well to combine.

Step 7

Add the bay leaves, thyme, and rosemary. Bring the mixture to a boil, then reduce the heat to low and cover the pot.

Step 8

Simmer the stew for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are fully cooked.

Step 9

If using peas, stir them in during the last 5 minutes of cooking.

Step 10

Discard the bay leaves and taste the stew, adjusting seasoning with additional salt and pepper if necessary.

Step 11

Ladle the stew into bowls and garnish with fresh parsley before serving. Enjoy!

Nutrition Facts

Serving size	(4028.4g)

Amount per serving	% Daily Value*
Calories	3782.2

Total Fat 171.0g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 816.5mg	0%
Sodium 7217.4mg	0%
Total Carbohydrate 229.7g	0%
Dietary Fiber 56.2g	0%
Total Sugars 83.3g
Protein 278.5g	0%

Vitamin D 0IU	0%
Calcium 934.7mg	0%
Iron 38.6mg	0%
Potassium 9439.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.1%

Protein: 31.2%

Carbs: 25.7%