Beef Stew with Potatoes and Parsnips
This stew features the herbal sweetness of parsnips and tender fingerling potatoes.
- Total Time:
- Servings: 4
Photography: Romulo Yanes
Source: Everyday Food, October 2012
- 1/4 cup all-purpose flour
- Coarse salt and pepper
- 2 pounds boneless beef chuck roast, cut into 1-inch pieces
- 3 tablespoons vegetable oil, divided
- 1 medium yellow onion, diced medium
- 4 cloves garlic, chopped
- 1/4 cup tomato paste (from one 6-ounce can)
- 1 pound fingerling potatoes, halved lengthwise
- 1 pound parsnips, peeled and cut into 1/2-by-2-inch pieces
- 1 tablespoon white vinegar
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.