With the weather being so cold, I’m thinking a good Beef Stew is in order for the upcoming weekend. We’re getting ready to get hit hard on the east coast with a blizzard, perfect timing for this recipe. If you’re getting all this snow, be sure to be safe, stay warm and have fun! Happy cooking!
Beef Stew with Parsnips
Ingredients
- 1 1/4 pounds stew beef, cubed
- 1 tablespoon olive oil
- 2 1/2 cup water
- 2 bay leaves
- 1/4 teaspoon onion powder
- 1/8 freshly ground black pepper and Kosher salt
- 2 small to medium parsnips
- 2 medium carrots
- 1 large potato
- 1 cup pearl onions (frozen are fineA)
- 2 beef bouillon cubes
- 1/4 tablespoon fresh rosemary, finely chopped
- 1 tablespoon tomato paste
- 1/8 teaspoon crushed red pepper
- 1 tablespoon flour
- 1/4 cup water
Preperation
- Brown beef in oil in Dutch oven over medium-high heat, 5-7 minutes. Add water, bay leaves, onion powder, the black pepper and a pinch of kosher salt. Bring to a boil, then reduce heat and simmer gently, tightly covered, for 2 1/2 hours.
- Trim and peel parsnips and carrots, then cut into 1/4 inch rounds. Peel and cube potato. Add to stew along with onions, bouillon cubes, rosemary, tomato paste and red pepper. Bring to a boil, then simmer gently, tightly covered, for 30 minutes, or until vegetables are tender.
- Mix flour with water and stir into stew until slightly thickened. Taste and adjust seasoning as needed. Let stand for 5 minutes and serve.
Nutrition information
(1/4 recipe): 396 calories, 125 calories from fat, 14 grams fat, 4 grams saturated fat, 88 milligrams cholesterol, 1,026 milligrams sodium, 37 grams carbohydrates, 6 grams fiber.
Tags: Beef Stew with Parsnips, Recipes
