Recipe and words by Chef Veronica Bartolacci.
Growing up, my family didn’t have a lot of money, so recipes that were inexpensive to make and filling were something my mother was always on the lookout for. This is one of those recipes. It was a favorite winter dinner of my childhood — so much so that my mom would always have a huge pot of it ready for the moment I walked in the door for visits home over college breaks. To me, this meal means cozy warm nights by the fire, love, warmth, and security.
This stew can be put into a crockpot in the morning, and it will be ready by dinner time. Use whatever root vegetables are on hand or available from your local farmer — it will taste wonderful. My mom always served it with soft buttered bread for dipping.
Make this stew yourself, or pick it up curbside from our Farm Store & Welcome Center (available as a rotational, heat-and-eat menu option)!
- 2 lb stew beef (cut into cubes)
- 3 celery stalks
- 2 yellow onions
- 3 large carrots
- 1 russet potato
- 2 daikon turnips
- 2 gilfeather turnips (Vermont’s state vegetable!)
- 2 x 14 oz can tomato sauce, plain or spiced
- 16 oz beef broth
- 3 bay leaves
- 1/4 C sweet paprika
- 1/4 C red wine
- 3 Tbsp Worcestershire sauce
- Salt and pepper to taste
- Chop all vegetables into ½ inch pieces.
- Combine the carrots, celery, onions and a couple pinches of salt into a large pot and sweat (steam on a medium-low heat with the lid on).
- Once the vegetables become translucent, add the bay leaves and paprika. Cook for a few minutes, stirring occasionally.
- Add the red wine and the worcestershire sauce and cook for a few more minutes to cook off the alcohol.
- Add the rest of the ingredients and turn heat up until it comes to a boil.
- Once at a boil, reduce heat to low and let simmer for 3 hours, stirring occasionally so the bottom doesn’t burn.
- Feel free to add water at this point if it is too thick of a stew for your liking.
If you do have a crock pot, just add all the ingredients into the pot and set to low for 12-14 hours. Enjoy!