Recipes Ingredients Meat & Poultry Beef Recipes Beef Stew with Potatoes and Parsnips 3.0 (81) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 25 mins Total Time: 1 hr 30 mins Servings: 4 This stew features the herbal sweetness of parsnips and tender fingerling potatoes. Ingredients ¼ 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 ¼ cup tomato paste (from one 6-ounce can) 1 pound fingerling potatoes, halved lengthwise 1 pound parsnips, peeled and cut into ½-by-2-inch pieces 1 tablespoon white vinegar Directions 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. Rate it Print