Hearty Beef and Parsnip Stew

Ingredients

• Olive oil (2 tablespoons)
• Beef stew meat (2 pounds)
• Onion (1 large, chopped)
• Garlic (2 cloves, minced)
• Parsnips (3 large, peeled and chopped)
• Carrots (3 large, peeled and chopped)
• Potatoes (2 large, peeled and chopped)
• Flour (1/4 cup)
• Beef broth (4 cups)
• Tomato paste (2 tablespoons)
• Worcestershire sauce (1 tablespoon)
• Rosemary (1 teaspoon, dried)
• Thyme (1 teaspoon, dried)
• Salt and pepper (to taste)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. 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.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion becomes translucent, about 5 minutes.
4. Add the chopped parsnips, carrots, and potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally.
5. Sprinkle the flour over the vegetables in the pot and stir well, ensuring all vegetables are coated.
6. 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.
7. 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.
8. Taste the stew and adjust the seasoning with additional salt and pepper if needed.
9. Serve the stew hot. If desired, garnish with fresh herbs like parsley or additional sprigs of thyme and rosemary.