Barbecue-Seasoned Beef Stew

Here’s an easy stew to make with either ground beef or a cut of beef, plus all those root vegetables you have left over from the winter.

Peel and cut root vegetables (carrots, potatoes, parsnips, etc.) into chunks (2×2-inch chunks work best). Place cut vegetables into a Dutch / French oven along with 24 ounces of strained tomatoes, 1/4 cup brown sugar, 2 tablespoons of honey, 1 tablespoon of garlic salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika. Add 2 cups of water, stir, and place on stove, covered, over very low heat.

Brown 1 pound of ground beef or a diced muscle cut of beef in a skillet. Use a bit of olive oil if necessary.

When the beef is cooked, add it to the Dutch / French oven, stir again, and leave the lid slightly tilted. Simmer for 90 minutes, stirring occasionally and monitoring to ensure that the liquid does not evaporate completely.

Note: Feel free to add less sugar or honey and/or a spicier pepper than paprika if you prefer a more chili-esque flavor to your stew.