Beef, Potato, and Root Vegetable Stew

Name: Beef, Potato, and Root Vegetable Stew
Ingredients: 3 slices center-cut bacon, cut into 1/2-inch pieces; 2 1/2 lbs boneless chuck roast, trimmed of excess fat and cut into 1-inch pieces (after trimming, you will have closer to 1 3/4 – 2 lbs meat); extra virgin olive oil, if needed; 1 cup chopped onion (about 1 medium); 2 garlic cloves, minced; 3 Tbsp all-purpose flour; 1 (12 ounce) bottle brown ale (I used Harpoon); 2 cups low-sodium beef stock, divided; 2 Tbsp Dijon mustard; 1 tsp Kosher salt; 1 tsp dried thyme; 1/2 tsp freshly ground black pepper; 1 bay leaf; 1 1/2 cups chopped red potato; 1 1/2 cups chopped sweet potato; 2 cups sliced carrot; 2 cups sliced parsnip

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On this first day of December, I thought it appropriate to post a recipe for steaming hot, comforting, nutrient-packed stew. As you can probably surmise, I’m no

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.healthyfoodforliving.com.

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Ingredients

3 slices center-cut bacon, cut into 1/2-inch pieces
2 1/2 lbs boneless chuck roast, trimmed of excess fat and cut into 1-inch pieces (after trimming, you will have closer to 1 3/4 – 2 lbs meat)
extra virgin olive oil, if needed
1 cup chopped onion (about 1 medium)
2 garlic cloves, minced
3 Tbsp all-purpose flour
1 (12 ounce) bottle brown ale (I used Harpoon)
2 cups low-sodium beef stock, divided
2 Tbsp Dijon mustard
1 tsp Kosher salt
1 tsp dried thyme
1/2 tsp freshly ground black pepper
1 bay leaf
1 1/2 cups chopped red potato
1 1/2 cups chopped sweet potato
2 cups sliced carrot
2 cups sliced parsnip