Reviews (2) Add Rating & Review 81 Ratings 5 star values: 10 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 8 Martha Stewart Member Rating: 4 stars 01/21/2019 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! Martha Stewart Member Rating: 4 stars 12/12/2013 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.
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Gallery Beef Stew with Potatoes and Parsnips Credit: Romulo Yanes Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 4
Ingredients Ingredient Checklist 1/4 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 1/4 cup tomato paste (from one 6-ounce can) 1 pound fingerling potatoes, halved lengthwise 1 pound parsnips, peeled and cut into 1/2-by-2-inch pieces 1 tablespoon white vinegar
Gallery Beef Stew with Potatoes and Parsnips Credit: Romulo Yanes
Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 4
Gallery
Beef Stew with Potatoes and Parsnips Credit: Romulo Yanes
Beef Stew with Potatoes and Parsnips
Credit: Romulo Yanes
Beef Stew with Potatoes and Parsnips
Recipe Summary prep: 25 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 30 mins
Servings: 4
prep: 25 mins
total: 1 hr 30 mins
prep:
25 mins
total:
1 hr 30 mins
Servings: 4
4
Ingredients
Ingredients
- 1/4 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 1/4 cup tomato paste (from one 6-ounce can) 1 pound fingerling potatoes, halved lengthwise 1 pound parsnips, peeled and cut into 1/2-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.
Reviews (2)
Add Rating & Review 81 Ratings 5 star values: 10 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 8
Martha Stewart Member Rating: 4 stars 01/21/2019 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! Martha Stewart Member Rating: 4 stars 12/12/2013 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.
Reviews (2)
Add Rating & Review 81 Ratings 5 star values: 10 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 8
Add Rating & Review
81 Ratings 5 star values: 10 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 8
81 Ratings 5 star values: 10 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 8
81 Ratings 5 star values: 10 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 8
5 star values: 10 4 star values: 10 3 star values: 35 2 star values: 18 1 star values: 8
Martha Stewart Member Rating: 4 stars 01/21/2019 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! Martha Stewart Member Rating: 4 stars 12/12/2013 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.Martha Stewart Member
Rating: 4 stars 01/21/2019
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
Rating: 4 stars 12/12/2013
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.
All Reviews for Beef Stew with Potatoes and Parsnips
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beef Stew with Potatoes and Parsnips
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
