Beef and Parsnip Stew Photo
Beef and Parsnip Stew

YIELD Makes 5 servings

INGREDIENTS

4‑1/2 cups Beef Stock (recipe) or beef broth
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

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