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Parsnip Celery Beef Stew

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2.5 pounds beef chuck roast cut into 2-inch pieces
  • 3 tablespoons vegetable oil
  • 1 large onion diced
  • 4 stalks celery cut into 1-inch pieces
  • 4 large parsnips peeled and cut into 1-inch pieces
  • 3 cloves garlic minced
  • 4 cups beef broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 2 tablespoons Worcestershire sauce
  • 2 carrots cut into 1-inch pieces
  • Salt and black pepper to taste
  • Fresh parsley chopped for garnish

Method
 

  1. Season beef with salt and pepper, then toss with flour. Heat oil in a large Dutch oven over medium-high heat and brown beef in batches until golden on all sides, about 8 minutes total. Transfer to a plate.
  2. Reduce heat to medium and add onion and celery to the pot. Sauté for 5 minutes until softened, then add garlic and cook for 1 minute more.
  3. Return beef to the pot and add beef broth, water, Worcestershire sauce, bay leaves, rosemary, and thyme. Bring to a boil, then reduce heat to low.
  4. Cover and simmer gently for 1 hour, stirring occasionally to prevent sticking.
  5. Add parsnips and carrots to the pot, stir well, cover, and continue cooking for 50 minutes until vegetables are tender and beef is fork-tender.
  6. Remove bay leaves and taste for seasoning, adding more salt and pepper as needed. The parsnips will have naturally thickened the broth.
  7. Let rest for 10 minutes before serving, then garnish with fresh parsley.