Hearty Beef and Parsnip Stew Recipe | Classic Comfort Food

Beef and Parsnip Stew

YIELD Makes 5 servings

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:

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