Beef stew is perfect for dinner in the wintertime. This rich, warm, nourishing dish is bound to warm you right up on a cold night. Because they’re so dense and hearty, root vegetables are traditionally eaten during the winter when other more delicate vegetables are no longer available. And root vegetables are perfect for beef stew because they hold their basic shape and structure even after being cooked for a long period of time at low heat.

And it’s not only their physical properties that make them great for stew, but their flavors. Popular root veggies like carrots, parsnips, and sweet potatoes contain a bit of sugar, which adds a nice sweetness to round out the flavors of your beef stew. But don’t limit yourself; you can throw just about any root vegetable into your stew and it’s sure to add some vibrant color and wholesome, earthy flavor that pairs well with the other classic ingredients. 

Potatoes and carrots are popular for an old-fashioned beef stew, but daikon radish, celery root, and rutabaga are all great options for a stew that will warm you from the inside out. You generally want to add these veggies about 30 minutes before you’re planning on taking off the heat so that they have enough time to cook but don’t get too mushy.