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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

81 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 35
  • 2 star values: 18
  • 1 star values: 8
Rating: 4 stars
I added carrots and celery because I love the flavor they add to beef stew. I loved the recipe and I would definitely make it again!
Rating: 4 stars
This recipe has few ingredients, but is very tasty! I made it last year for the first time because we grew parsnips and had never eaten them before. I love it so much, that I also grew fingerling potatoes this past summer specifically for this recipe! It's pretty easy to make, and I like that it's a "one pot" type meal. I feel like there are a lot of dishes dirtied for prep despite it's "one pot" status. It's definitely worth trying.