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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
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
