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Ruby Red Beet Stew With Bone Broth

Veronica is an umami master, making small-batch vegetable soups and stews that feed the soul.

Ruby red beet stew with bone broth

Ruby red beet stew with bone broth

Nutritious Beet Stew

Beets are highly nutritious. In fact, the beetroot is such a good source of iron that it has been called a blood transfusion in a plant! Beets also contain vitamin C, potassium, manganese, and other important nutrients. Its earthy outward appearance and blood-red inner core may be off-putting to some, but this collagen-rich, antioxidant-rich stew will put this maligned root vegetable on your tummy-rumble cravings list.

Bone Broth

The first thing to note is that this stew is made with bone broth, which is a savory, nutritious stock made from boiling the bones and connective tissues of animals. Bone broth is rich in collagen, which is great for the skin.

You can make your own bone broth by selecting soup bones from the butcher or even using leftover bones from carved poultry and beef. But if you don’t want to make bone broth, grocery store shelves are lined with prepared bone broths of all different brands. They are sold in boxes with little spouts at the top. The flavors are often good enough that the broth can be sipped like a tea, so adding extra spices to this stew recipe is optional. Choose your favorite one. For this particular recipe, a quart of prepared bone broth from your local grocery store will make preparation quick and easy.

Fresh vs. Canned Beets

If you’ve been looking for beets in the grocery store, you might find them bunched together on a lower tier in the vegetable section, covered in dirt with floppy greens falling everywhere. Hopefully, your store has more respect for this vegetable. Just avoid the urge to bolt to the canned vegetable section even if it doesn't. The canned and jarred beets usually are pre-cooked and have added sugars. The beets that are shrink-wrapped in plastic are pre-cooked also. This recipe calls for uncooked, raw beets. This will ensure a fresh-tasting, colorful stew.



Which Beets to Choose?

Beetroots are often simply called "beets." The beets pictured above are the perfect size and color for this stew recipe. A variety of beets have red and white stripes. This is beautiful for a salad, but for this recipe, stick with the vibrant red beets. Also, some stores sell gold beets. These are just as nutritious but will turn your soup a dusty brown color instead of ruby red. Choose beetroots that are firm and red.

Chef's Note

Ratio is key. There is a menagerie of vegetables in this stew, but make sure the beets dominate. If your bundle of beets has only tiny ones attached, use four beets instead of three.


  • 3 beets, peeled and diced
  • 2 tablespoons butter
  • 2 carrots, peeled and diced
  • 2 celery stalks, sliced
  • 1 cup new potatoes, sliced into rounds
  • 1 onion, finely chopped
  • 1 quart bone broth
  • 1 bay leaf
  • Salt and pepper to taste
  • Sour cream (optional)
  • Chives, chopped, for garnish (optional)
Vegetable ingredients

Vegetable ingredients


1. Over medium heat, melt the butter in a large 13-inch skillet.

3. Increase the heat to medium-high. Add the chopped vegetables to the skillet with the butter and stir continuously until the red color of the beets is released and tints the other vegetables.

Chef's Note

Sautéing the vegetables is the secret to gaining the perfect color for the final product. Heating the beets at a higher temperature and stirring helps release the red pigment, staining the other vegetables with the red color. The celery and carrots will have hints of red, and the white potatoes and onions will turn pink.

Chopped veggies

Chopped veggies

3. Pour the bone broth into the skillet with the vegetables. Increase the heat to high and bring the stew to a boil. Add the bay leaf.

4. Place the lid onto the skillet, turn the heat to low, and let the stew simmer for 1 hour. The soup is done when the beets are easily pierced with a butter knife.

Chef's Note

Raw beets are notorious for taking a long time to cook. Simmer until the beets have lost most of their firmness and bite. We don’t want a crunchy stew.

5. Remove and discard the bay leaf from the stew and add salt and pepper to taste. Serve with a wholesome bread and a spoonful of sour cream, and chopped chives for garnish (optional).

Chef's Note

Like spaghetti, the flavors of this stew intensify overnight. The color also intensifies and deepens. Consider refrigerating and serving this stew reheated the next day.

Color and flavor intensify overnight.

Color and flavor intensify overnight.


Presentation is just as important as flavor. Serve this stew in a bowl that accentuates the deep red color. Shimmering red stew served in a clear bowl will conjure up the image of jewels. In a white bowl, it's reminiscent of sweet candy canes and other delectable treats, while ruby red stew served in a black bowl will bring instant drama to the table. Your family and guests will be intrigued by this gemstone of a stew.


© 2022 Veronica Lati