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Root Veg and Beef Stew

Root Veg and Beef Stew

  • Author: Abby Turner


This stew can take up to an hour if you use fresh root vegetables, however, I have created a shortened version of this Beef Stew that will take you only about 20 minutes because you buy everything pre chopped/diced.



*shortcut option

  • 3 tbsp Olive Oil
  • 1 pkg Beef Sausage (I like Hormel), sliced quarter size.
  • 1 onion, diced
    • 1 cup pre-diced onion
  • 3 carrots, peeled and diced
    • *1 can sliced carrots, in water
  • 3 parsnips, peeled and diced
    • *These can be hard to find canned or frozen, but I have found them in a frozen 12 oz. root veg medley – which is perfectly fine to add the entire mix directly to the stew. 
    • If you can’t find a pre-cut parsnips – omit parsnips and add an additional 1/2 cup of butternut squash and 1/2 cup of carrots.
  • 1 cup barley
  • 2 ribs celery, diced
    • *1/2 cup pre diced celery
  • 10 baby yellow potatoes, cubed with skin
    • *2 14.5 oz cans of sliced new potatoes.
  • 2 cups diced butternut squash
    • * 1 16 oz. bag of pre-diced Butternut Squash
  • 1 tsp Oregano
  • ¼ tsp Paprika
  • 1/2 tsp Chipotle Chili
  • 2 cloves garlic
    • 2 tbsp minced garlic (from a jar)
  • 6 cups chicken stock
  • 2 cups chopped kale

Note: you can not go wrong with more vegetables.  You can gage your preference in the shortcut version based on what you purchase – but I like mine really vegetable heavy.  Just alter the amount of chicken stock you add to the stew to help balance out the soupy-ness.


  1. Carmelize sliced sausage in dutch oven with 2 tbsp of oil on medium-high heat, about 10 minutes.
  2. Add onion, garlic and seasonings to sausage and sauté together.
  3. Next, add all of the vegetables, barley and the chicken stock.  Bring to a boil.
  4. Reduce to a simmer for 10 minutes.  
  5. Add Salt/Pepper to taste and add kale right before you enjoy.  

Note: the longer you let the soup simmer… the better this stew will be!  So it is a perfect stew for leftovers and the winter!