Beef and Parsnip Stew

Name: Beef and Parsnip Stew
Prep time: 4 h
Cook time: 1 h
Total time: 5 h
Yield: 5 serving(s)
Ingredients: 1 1/4 lbs 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 pea; 4 lbs meaty beef bones; 2 large onions, cut into wedges; 2 large carrots, halved; 4 celery ribs, halved; 3 1/2 quarts cold water, divided; 8 sprigs fresh parsley; 2 bay leaves; 1 teaspoon dried thyme leaves; 6 black peppercorns; 3 whole cloves

Submitted by southern chef in lo

"This is a hearty and yummy stew--the smell is to die for."

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Ready In:: 5hrs
Ingredients:: 20
Serves:: 5

ingredients

1 ¹⁄₄ lbs 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 pea
BEEF STOCK (use 4 1/2 cups)
4 lbs meaty beef bones
2 large onions, cut into wedges
2 large carrots, halved
4 celery ribs, halved
3 ¹⁄₂ quarts cold water, divided
8 sprigs fresh parsley
2 bay leaves
1 teaspoon dried thyme leaves
6 black peppercorns
3 whole cloves

directions

Preheat oven to 450°F
Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
Arrange onions, carrots and celery over bones. Roast 30 minutes more.*.
Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
*For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3.
Beef Stock.
AFTER BEEF STOCK IS MADE continue with the stew by tossing beef in flour to coat. Heat oil in large saucepan over medium-high heat. Add beef and remaining flour; brown, stirring frequently.
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.
Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender.
Stir in peas. Cook and stir over medium heat until heated through.

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RECIPE SUBMITTED BY

southern chef in lo

white springs, FL

I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.

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