Beef and Parsnip Stew
Beef and parsnip make a great pair in this simple soup recipe.
Prep Time: 30M
Cooking Time: 1H45M
Serves: Serves 8
- 3 tbsp olive oil
- 2 onions, finely chopped
- handful of fresh thyme leaves
- 4 garlic cloves, finely chopped
- sea salt and freshly ground black pepper
- 21/2lb (1.1kg) beef round steak, cut into bite-size pieces
- 4 large carrots, roughly chopped
- 5 parsnips, roughly chopped
- 3 cups hot beef stock
- 1 tbsp butter
- 14oz (400g) button mushrooms, any large ones halved
- Preheat the oven to 350°F (180°C). Heat the oil in large cast-iron casserole, add the onions, and cook over low heat for 6-8 minutes or until soft. Stir in the thyme and garlic and season with sea salt and freshly ground black pepper. Add the steak and cook, stirring often, for 10 minutes or until browned. Add the carrots and parsnips, then pour in the stock. Bring to a boil, then reduce to a simmer, cover with a lid, and put in the oven to cook for 1 hour.
- Just before the hour is up, melt the butter in a small frying pan, add the mushrooms, and cook, stirring often, for 5-8 minutes or until golden. Add to the pot and cook for another 30 minutes. Add hot vegetable stock if the stew is beginning to look dry.
- Let cool completely, then transfer to a freezer-proof container, seal, and freeze for up to 3 months.
- To serve, defrost overnight in the refrigerator, then transfer to a large casserole and reheat in an oven preheated to 350°F (180°C) for 30-40 minutes or until piping hot.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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