TLC Cooking "Beef and Parsnip Stew"

Beef and Parsnip Stew

Beef and Parsnip Stew

YIELD Makes 5 servings
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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:

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