Beef and Parsnip Stew

Ingredients

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

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the beef stew meat and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and minced garlic. Cook until the onion is translucent.
4. Add the parsnips, carrots, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
5. Sprinkle the flour over the vegetables and stir to coat.
6. Return the beef stew meat to the pot and add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper.
7. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 2 hours, or until the beef is tender.
8. Taste and adjust the seasoning if needed.
9. Serve the beef and parsnip stew hot, garnished with fresh herbs if desired.