Beef and Parsnip Stew

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Beef and Parsnip Stew."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/beef-and-parsnip-stew-recipe.htm>  05 December 2008.

Beef and Parsnip Stew Photo
Beef and Parsnip Stew
Yield: Makes 5 servings
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Ingredients:
4-1/2
cups Beef Stock (recipe follows) or beef broth

1-1/4
pounds beef stew meat, cut into 3/4-inch cubes

1/2
cup all-purpose flour

2
tablespoons vegetable oil

1/2
cup dry red wine

1
teaspoon salt

1/2
teaspoon dried Italian seasoning

1/8
teaspoon black pepper

8
ounces peeled baby carrots

2
parsnips, peeled and cut into 3/8-inch slices

3/4
cup sugar snap peas



Preparation:
1.
Prepare Beef Stock. Toss beef in flour to coat. Heat oil in large saucepan over medium-high heat. Add beef and remaining flour; brown, stirring frequently.

2.
Stir in Beef Stock, wine, salt, Italian seasoning and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour.

3.
Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender.

4.
Stir in peas. Cook and stir over medium heat until heated through.





This recipe appears in: Stews