Beetroot Stew
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This beetroot stew is one of my favorite go to dishes when I want something hearty and nourishing without spending hours in the kitchen. The beauty of this recipe is how quickly it comes together, ready in just 45 minutes from start to finish. Beetroot is absolutely packed with nutrients and natural detoxifiers that support your liver and overall wellness, which makes this stew both delicious and genuinely good for you. The ingredients are simple and affordable, mostly humble vegetables that likely cost just a few dollars, and I love how forgiving the cooking process is. Whether you're feeding a crowd or meal prepping for the week, this rustic stew delivers real comfort in a bowl.
Ella x
Ingredients
- 2 kgbeetroot(diced)
- 500 gpotatoes(diced)
- 1 kgonion
- 200 gcarrot(sliced)
- 3 ggarlic
- 50 mlolive oil
- 10 gsalt
- 5 gblack pepper
- 20 gflour
- 400 mlwater
- 200 mlbeef broth
Detail level
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- 2
Add the garlic and cook for 1 minute, until fragrant.
- 3
Add the diced beetroot and cook for 5 minutes, until they start to soften.
Tip: Be careful not to burn the beetroot.
- 4
Add the diced potatoes, carrot, salt, and black pepper. Stir to combine.
- 5
Pour in the beef broth and water, and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer, covered, for 20 minutes, or until the vegetables are tender.
- 7
Stir in the flour to thicken the stew, and cook for an additional 2-3 minutes.
- 8
Serve hot, garnished with fresh herbs if desired.
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