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Beef and Parsnip Stew

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!


  • 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


  • 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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