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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.
Yield: Makes 3 cups
Ingredients:
Reserved giblets and neck from turkey (discard liver or reserve for another use)
4
cups water
1
can (14-1/2 ounces) chicken broth
1
medium onion, cut into quarters
2
medium carrots, coarsely chopped
4
large sprigs fresh parsley
1
bay leaf
1
teaspoon dried thyme leaves, crushed
10
whole black peppercorns
Preparation:
1.
For broth, combine giblets and neck, water and chicken broth in 3-quart saucepan. Bring to a boil over high heat; skim off foam. Stir in onion, carrots, parsley, bay leaf, thyme and peppercorns. Reduce heat to low. Simmer, uncovered, 1-1/2 to 2 hours, stirring occasionally. (If liquid evaporates too quickly, add additional 1/2 cup water.) Cool to room temperature.
2.
Strain broth; set aside. If broth measures less than 3 cups, add water to equal 3 cups liquid. If broth measures more than 3 cups, bring to a boil and heat until liquid is reduced to 3 cups. Remove meat from neck and chop giblets finely; set aside. Broth may be prepared up to 1 day before serving. Cover giblets and broth separately and refrigerate.
