Beef and Parsnip Stew
From: The Illustrated Quick Cook
These pictures are not doing anything justice. I guess that’s what I get for taking phone pictures of a cook book in flourescent lighting.
This meal requires a dish that can go from stove top to oven. I didn’t have one so I started in a LARGE skillet then transferred to a casserole dish for baking. Work with what you have!
INGREDIENTS
- 3 Tbls Olive Oil
- 2 Onions, finely chopped
- Handful Fresh Thyme
- 4 Garlic cloves, finely chopped
- 2.5 lb Beef stew cubes
- 4 Large Carrots, rough chopped
- 5 Parsnips, rough chopped
- 3 Cup Beef Stock
- 1 Tbls Butter
- 14 oz Button Mushrooms
DIRECTIONS
- Preheat oven to 350
- Heat oil & add onions to cook for 6-8 minutes
- Stir in thyme, garlic & season w/ salt and pepper
- Add steak and cook 10 min until browned
- Add carrots and parsnips
- Pour in stock.
- Bring to boil, reduce to simmer cover and put in oven for 1 hour
- With 10 minutes left to baking heat butter in small frying pan, add mushrooms and cook for 5-8 minutes
- Add to the stew and bake another 30 minutes
- Let cool completely before transferring to freezer safe container
- Good for 3 months
- To serve: Defrost in fridge overnight, transfer to large casserole and bake @ 350 for 30-40 minutes.
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Filed under: Recipe, Beef, Main Dish, Freezer Meal, Stew
