PARSNIPS IN BEEF STEW RECIPES
BEEF STEW WITH POTATOES AND PARSNIPS RECIPE | MARTHA STEWART
This stew features the herbal sweetness of parsnips and tender fingerling potatoes.
Provided by Martha Stewart
Categories Beef Recipes
Total Time 1 hours 30 minutes
Prep Time 25 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate.
- Add remaining tablespoon oil, onion, garlic, and tomato paste and saute until fragrant, 2 minutes. Add 3 cups water and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, potatoes, parsnips, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar and serve.
Nutrition Facts : Calories 736 g, FatContent 39 g, FiberContent 9 g, ProteinContent 50 g, SaturatedFatContent 13 g
SLOW COOKER BEEF STEW WITH PARSNIP RECIPE | ALLRECIPES
This beef stew always has people asking for the recipe. It is thick and heavy on the onion, as that is what my family likes. As I am lazy, I do not brown the beef before sticking in the slow cooker.
Provided by Kessie
Categories Soups, Stews and Chili Recipes Stews Beef
Total Time 8 hours 20 minutes
Prep Time 20 minutes
Cook Time 8 hours 0 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Mix ground beef, carrots, onions, parsnip, sweet potato, water, brown gravy mix. onion gravy mix, beef bouillon, salt, pepper, oregano, basil, and thyme in a slow cooker.
- Cook on Low for 8 hours.
Nutrition Facts : Calories 294.6 calories, CarbohydrateContent 31.5 g, CholesterolContent 50.1 mg, FatContent 10.8 g, FiberContent 5.4 g, ProteinContent 18.1 g, SaturatedFatContent 4.2 g, SodiumContent 1424.5 mg, SugarContent 7.9 g
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BEEF AND ALE STEW RECIPE WITH PARSNIPS - OLIVEMAGAZINE
This hearty stew pairs beef shin with parsnips and ale. Serve with creamy mash on the side for a warming winter dinner
From olivemagazine.com
Total Time 3 hours 40 minutes
Category One pots
Calories 587 calories per serving
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Total Time 3 hours 40 minutes
Category One pots
Calories 587 calories per serving
- Return the beef to the pan, season and bring to the boil. Reduce to a simmer, put on a lid and cook for 1 hour 30 minutes before removing the lid to cook for a further 1 hour 30 minutes. The meat should be meltingly tender and the sauce reduced – if not, cook for another 15 minutes. Sprinkle over a handful of chopped flat-leaf parsley and serve with mashed potato.
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BEEF AND PARSNIP HOTPOT | SAINSBURY'S RECIPES
Slow cooking makes the beef in this dish succulent and tender – it's a real winter warmer!
From recipes.sainsburys.co.uk
Total Time 120 minutes
Cuisine European
Calories 445 calories per serving
From recipes.sainsburys.co.uk
Total Time 120 minutes
Cuisine European
Calories 445 calories per serving
Preheat the oven to 160°C/fan 140°C/gas 3. Cut the casserole steak into 2cm cubes and toss in the flour. Heat the oil in a large casserole and fry the beef for a few minutes until browned all over – you may need to do this in two batches. Remove the beef from the casserole with a slotted spoon and set aside.
Add the onion, celery, garlic, carrot, parsnips, mushrooms and tomato purée to the pan and cook for 3-4 mins, then add the chopped tomatoes, thyme leaves and stock, mixing everything together well. Ladle into a 27cm x 12cm x 8cm deep ovenproof dish. Lay the slices of potato over the top of the beef, overlapping to create a layered effect. Cover with foil, place in the oven and cook for 1 hour.
After 1 hour, remove the foil and cook for a further 30 mins until the potato topping is golden and crusty and the filling is very tender. For adults, serve with cooked beetroot or a dollop of chutney.
Cook's tip: for a baby, place a mixture of the beef, vegetables and sauce in a blender, and whizz to a rough purée.
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BEEF AND GUINNESS STEW RECIPE | MYRECIPES
This hearty beef stew is made with lean boneless chuck that's cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.
From myrecipes.com
Reviews 5
Total Time 3 hours 18 minutes
Calories 365 calories per serving
From myrecipes.com
Reviews 5
Total Time 3 hours 18 minutes
Calories 365 calories per serving
- Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.
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BALLYMALOE BEEF AND PARSNIP STEW | WILLIAMS SONOMA
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BEEF STEW WITH POTATOES, CARROTS, PARSNIPS & HORSERADISH
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