Beef and Parsnip Stew
YIELD Makes 5 servings
|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|
|1/2||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|
- 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.
- 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.
- Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender.
- Stir in peas. Cook and stir over medium heat until heated through.
This recipe appears in: Stews
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