Saturday, March 30, 2013

Beef Stew with Potatoes, Carrots and Parsnips


Soups and stews are one of my favorite comfort foods. As Easter approaches, I found it appropriate to create a dish filled with "bunny food" (aka carrots and parsnips)!

These root vegetables are nutrient-packed - they offer potassium and folate for heart health and fiber for optimal digestion. 

Beef Stew with Potatoes, Carrots and Parsnips

Serves 8

2 lb. top sirloin steak, trimmed and cubed
2 tablespoons flour
6 carrots, peeled and diced
3 parsnips, peeled and diced
1 lb. red potatoes, diced (leave peel on)
1 sweet onion, peeled and diced
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
4 cups beef stock
1 cup red wine
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
1 1/2 cups frozen peas, thawed

1. Heat 1 tablespoon olive oil in a large stockpot over medium high heat. Season steak cubes with salt and pepper. Working in batches, brown beef until golden and sprinkle with flour. Transfer to a bowl. 

2. In the same pot, add the diced carrots, parsnips, onion and potatoes and cook until tender, 5-7 minutes. Season with salt and pepper.

 3. Add the thyme and garlic and cook 1 minute longer.

4. Add browned beef, 3 cups stock, red wine,  and Worcestershire sauce to the pot.

5. Whisk together the remaining beef stock and cornstarch and add to the pot. Bring stew to a boil, then reduce to a simmer. Cover and cook for 25 minutes.

6. Stir in the peas at the last minute.


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