Provider Farm

From our fields, for your family

Beef Stew with winter roots

  • 1/4 cup unbleached white flour or oat flour
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 3/4 pound cubed stew beef
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 large stalks celery, chopped
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped, peeled rutabaga
  • 1 cup sliced fresh mushrooms
  • 1/3 cup pearled barley
  • 1 quart beef broth, divided
  • 1 bay leaf
  • 1/4 cup chopped parsley for garnish



In a medium bowl, combine flour with the salt and pepper. Toss cubed beef in flour mixture, coating all sides and reserving any leftover flour.
In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat. Brown beef on all sides and remove to a plate. Add remaining tablespoon of olive oil to the pan. Stir in celery, onion, carrots, rutabaga and mushrooms, scraping up any brown bits from the bottom of the pot. Cook vegetables, stirring for 2 minutes.
Add barley and continue to cook, stirring for an additional minute. Stir 1/4 cup beef broth into remaining flour until completely blended. Add this along with remaining broth and beef cubes back into the pot. Bring to a boil then reduce heat and simmer, uncovered, stirring occasionally, until beef is tender and stew is thickened, about 1 hour. Remove and discard bay leaf. Garnish with parsley and serve.