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Scallops Mock Seaweed Soup
Soups are one of the easiest meals to make and perhaps that's why they are so popular. Read how to make your own soup with our recipes.
Beef and Parsnip Stew
Yield: Makes 5 servings
Ingredients:
1-1/4
pounds beef stew meat, cut into 3/4-inch cubes
1/2
cup all-purpose flour
2
tablespoons vegetable oil
1/2
cup dry red wine
1
teaspoon salt
1/2
teaspoon dried Italian seasoning
1/8
teaspoon black pepper
8
ounces peeled baby carrots
2
parsnips, peeled and cut into 3/8-inch slices
3/4
cup sugar snap peas
Preparation:
1.
Prepare Beef Stock. Toss beef in flour to coat. Heat oil in large saucepan over medium-high heat. Add beef and remaining flour; brown, stirring frequently.
2.
Stir in Beef Stock, wine, salt, Italian seasoning and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour.
3.
Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender.
4.
Stir in peas. Cook and stir over medium heat until heated through.
This recipe appears in:
Stews
