See Also: Beef and Parsnip Stew(recipes)
Beef and Parsnip Stroganoff(recipes)
Beef and ale stew(recipes)
The Best Beef Stew(recipes)
Beef Stew(recipes)
Southwestern Beef Stew(recipes)
Favorite Beef Stew(recipes)
Hungarian Beef Stew(recipes)
Beef Stew Stroganoff(recipes)
Beer Beef Stew(recipes)

Beef and Parsnip Stew (recipes)


Beef and Parsnip Stew

Yield: Makes 5 servings



Ingredients:



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

1-1/4pounds beef stew meat, cut into 3/4-inch cubes

1/2cup all-purpose flour

2tablespoons vegetable oil

1/2cup dry red wine

1teaspoon salt

1/2teaspoon dried Italian seasoning

1/8teaspoon black pepper

8ounces peeled baby carrots

2parsnips, peeled and cut into 3/8-inch slices

3/4cup 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.







Beef Stock

Yield: Makes about 1-1/2 quarts stock



Ingredients:



4pounds meaty beef bones

2large onions, cut into wedges

2large carrots, halved

4stalks celery, halved

3-1/2quarts cold water, divided

8sprigs fresh parsley

2bay leaves

1teaspoon dried thyme leaves

6black peppercorns

3whole cloves









Preparation:





1.Preheat oven to 450°F. Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.2.Arrange onions, carrots and celery over bones. Roast 30 minutes more.**For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3.3.Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.4.To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.5.Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.6.Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.7.Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.