Smothered Beef With Onions, Carrots and Parsnips

“This is fairly easy and delicious. If you like pot roast and gravy this is a close 2nd. I am not very good at measuring, so taste as you go and add extra salt, pepper, broth, Thyme, etc. a little at a time to suit your taste. I also don't always pay attention to how much time it takes to prepare or cook things but this is very forgiving. Please don't leave out the parsnips if you can help it. They are sweet and wonderful and in my opinion make the dish. It's still delicious with just carrots but more so with parsnips. This is a small/quickie version of my Mom's pot roast that I have received many, many compliments and requests for. The last time I served her pot roast to guests they didn't speak until they were almost finished eating. Love this with crusty bread, home made relish and a simple salad if you want.”
1hr 20mins

Ingredients Nutrition

  • 1 -1 14 lb stew beef chunk
  • 1 cup flour for dredging meat (may need more)
  • 1 large yellow onion
  • 2 tablespoons butter, and
  • 2 tablespoons oil
  • 14 teaspoon dried thyme (or fresh)
  • salt and pepper (to taste)
  • 12 cup red wine (optional and not too sweet. Best to use it)
  • 1 -2 bay leaf
  • 2 carrots
  • 2 parsnips (or if not used , add 2 more carrots)
  • 2 -4 small red potatoes, cut in quarters


  1. Peel and cut up carrots and parsnips into bite sized pieces.
  2. Scrub and cut potatoes into quarters.
  3. Peel and slice onion into thinly sliced rings.
  4. Cut any pieces of beef in half if a lot larger than others.
  5. Pour flour in a plastic or paper bag, add beef and shake until well coated.
  6. Remove beef from bag but don't shake too much excess flour off.
  7. On medium heat melt butter and oil in large fry pan. Add floured meat and brown until just seared on all sides. Add more butter and/or oil if needed.
  8. Remove meat and set aside.
  9. Add onion, salt, pepper and Thyme to pan and stir a couple of minutes to just coat onions with pan meat juices and bits.
  10. Add beef broth, Bay leaves and wine to onions.
  11. Stir well .
  12. Add meat back to pan.
  13. Cover and simmer 1 hour or until meat is getting tender, stirring occasionally.
  14. Raise heat a little, add potatoes to pan cut side down. Try to submerge as much as possible.
  15. Cover and simmer about 10 minute.
  16. Add carrots and parsnips. Submerge if possible.
  17. Cover pan and cook until vegetables are tender.
  18. Gravy will be sort of thin. I leave as is. . Flour from meat should thicken enough to pour over vegetables.

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