Teresa's Recipes
Hearty Beef and Parsnip Stew
This Hearty Beef and Parsnip Stew is a delicious embodiment of comfort food at its finest. Tender chunks of beef, earthy parsnips, and robust herbs mingle together to create a stew that's full of depth and flavor. This stew is a tribute to traditional English cuisine where parsnips were a staple long before potatoes. Enjoy a bowl on a chilly evening and let it warm you from the inside out.
Ingredients
- 2 tablespoons Olive oil
- 2 pounds Beef stew meat
- 1 large, chopped Onion
- 2 cloves, minced Garlic
- 3 large, peeled and chopped Parsnips
- 3 large, peeled and chopped Carrots
- 2 large, peeled and chopped Potatoes
- 1/4 cup Flour
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon, dried Rosemary
- 1 teaspoon, dried Thyme
- to taste Salt and pepper
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours 20 minutes
- Calories: 450
- Fat: 14g
- Carbs: 40g
- Protein: 40g
- Sodium: 800mg
- Sugar: 8g
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the beef stew meat to the pot. Cook until the meat is browned on all sides, about 7-10 minutes. Once browned, remove the beef from the pot and set it aside.
- In the same pot, add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 5 minutes.
- Add the chopped parsnips, carrots, and potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables in the pot and stir well, ensuring all vegetables are coated.
- Return the browned beef to the pot. Add in the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and season with salt and pepper.
- Bring the stew to a boil. Once boiling, reduce the heat to low, cover the pot and let it simmer for about 2 hours, or until the beef is tender and the flavors are well combined.
- Taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Serve the stew hot. If desired, garnish with fresh herbs like parsley or additional sprigs of thyme and rosemary.