(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Let me share my go-to beef stew recipe that'll warm you up on chilly nights. This hearty dish combines tender chunks of beef with sweet, earthy parsnips in a rich, savory broth. It's comfort food at its finest – perfect for feeding family or friends. I've been tweaking this recipe for years, and trust me, it's become a crowd-pleaser. Grab your Dutch oven and let's get cooking! You'll love how your kitchen fills with mouthwatering aromas as this stew simmers away.
Ingredients for Beef and Parsnip Stew
- Beef stew meat: Tenderizes during slow cooking, adds rich flavor, and creates a hearty base for the stew.
- Parsnips: Sweet and earthy flavor complements the beef, adding depth and a unique taste to the stew.
- Onion: Provides a savory base flavor and adds sweetness when caramelized, enhancing the overall taste of the stew.
- Garlic: Infuses a robust aroma and flavor, elevating the dish with its pungent and aromatic qualities.
- Beef broth: Enhances the beefy flavor, adds richness, and provides a savory liquid base for the stew to simmer in.
- Tomato paste: Adds depth, umami richness, and a touch of acidity to balance the flavors in the stew.
- Dried thyme: Offers earthy, herbaceous notes that complement the beef and parsnips, adding a subtle aromatic complexity to the stew.
Read more: Parsnip Stew Recipe
Kitchen Tools Required
- Large pot: Essential for cooking the stew and allowing all the ingredients to simmer together over low heat.
- Cutting board: Needed for chopping the parsnips and onions to the desired size for the stew.
Beef And Parsnip Stew Recipe
A hearty and comforting beef and parsnip stew, perfect for cold days.
Print
Jump to comment
Pin This
Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 1 lb Beef Stew Meat cut into chunks
- 2 Parsnips peeled and chopped
- 1 Onion chopped
- 2 cloves Garlic minced
- 4 cups Beef Broth
- 2 tbsp Tomato Paste
- 1 tsp Thyme dried
- 1 tsp Salt or to taste
- 0.5 tsp Black Pepper ground
Read more: Parsnip Casserole Recipe
Instructions:
- 1. Heat a large pot over medium heat and add a bit of oil.
- 2. Add the beef chunks and brown them on all sides. Remove and set aside.
- 3. In the same pot, add the onion and garlic. Cook until softened.
- 4. Add the parsnips, beef broth, tomato paste, thyme, salt, and pepper. Stir well.
- 5. Return the beef to the pot. Bring to a boil, then reduce heat and simmer for about 2 hours, or until the beef is tender.
- 6. Adjust seasoning if needed. Serve hot.
Notes:
Feel free to add other root vegetables like carrots or potatoes.
Nutrition value:
Calories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 5mg
Keywords:
Tried this recipe?Let us know how it was!
Preparing Beef and Parsnip Stew in Advance
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove or in the microwave before serving.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Adding a splash of red wine to this beef and parsnip stew can enhance the depth of flavor and richness of the dish.
Common Questions About This Stew Recipe
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute the beef stew meat with other meats like lamb or venison for a different flavor.
How can I make this stew thicker?
To thicken the stew, you can mix a tablespoon of cornstarch with a bit of cold water and stir it into the stew. Let it simmer for a few more minutes to thicken.
Can I make this stew in a slow cooker?
Absolutely! You can brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
How long can I store the leftovers?
Store any leftover stew in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage.
Can I add other vegetables to this stew?
Yes, feel free to add other vegetables like carrots, potatoes, or celery to customize the stew to your liking. Just adjust the cooking time accordingly.
0 thoughts on “Beef And Parsnip Stew Recipe”