Beef Stew with Potatoes and Parsnips

This stew features the herbal sweetness of parsnips and tender fingerling potatoes.

  • Prep:
  • Total Time:
  • Servings: 4
Beef Stew with Potatoes and Parsnips

Photography: Romulo Yanes

Source: Everyday Food, October 2012

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

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