Beef Stew with Potatoes and Parsnips

Photo: Romulo Yanes
Prep Time:
25 mins
Total Time:
1 hr 30 mins

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


  • 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


  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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