Parsnip and Beef Stew


  • 2 pounds boneless chuck roast, cubed
  • 1 pound parsnips, peeled and sliced
  • 1 pound fingerling potatoes, halved
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1/4 cup tomato paste
  • 3 tablespoons vegetable oil
  • 1/4 cup flour
  • Salt and pepper
  • Water

To Make:
Preheat oven to 350. Season the beef with salt and pepper, toss with flour in a large bowl. In an ovenproof pot heat 2 tablespoons of the oil and brown beef in batches, set aside.

Add the rest of the oil to the pot, along with the onion, garlic, and tomato paste and saute about 2 minutes. Add three cups of water and bring to a boil. Stir in the beef, potatoes, and parsnips. Cover and place in oven for about an hour, or until beef is tender. Season to taste with salt and pepper, serve.

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Posted in Soups.