Movie Master's Beef and Parsnip Stew Recipe
Beef Stew with Parsnips
I published a hub a couple of days ago called Movie Master's Prize Parsnip and was amazed and delighted with all the wonderful comments from my fellow hubbers.
Beef Stew with Parsnips - Ingredients
Plenty for 4 people
1lb Braising Steak
1 medium size parsnip
1 large onion
1 stick of celery
1 large mushroom
2 beef stock cubes
2 teaspoons tomato puree
salt and pepper
2 tablespoons flour
1 pint cold water
2 tablespoons cooking oil
Freshly dug vegetables
I used vegetables out of my garden, the smell of freshly dug vegetables is fabulous!
I grow my vegetables from seed and used 'white gem' parsnip seed and 'chantenay red cored 2' carrot seed, these carrots are ideal for casseroles and stews.
I am not sure of the variety of leek, my neighbour gave me some young plants. I got a great deal, they were a swop for 2 tomato, 2 pepper plants and some basil!
Stew is such a nice easy meal to cook, yes there is some preparation to do but once it's in the pot it looks after it's self and it is only one pot - less washing up!
Prepare the vegetables
Chop the onion, carrots, stick of celery and mushroom to the size you prefer, I like my vegetables nice and chunky in my stew.
Peel the parsnip, if this is your first parsnip experience, you will find it quite an awkward vegetable to hold and it has a tendency to slip out of your hands!
Cut the parsnip into chunks, I find it's best to cut large thick slices and then cut them into four small chunks.
Prepare the meat
Cut the meat into chunks removing any excess fat and cover in flour to coat completely.
Heat the oil in a large saucepan on the hob, add the onions and cook on a high heat for 2 minutes.
Add the meat to the pan and brown, stirring continuously for 2 to 3 minutes.
Add the water, tomato puree, vegetables, crumble the 2 stock cubes into the pan and add seasoning to taste.
Stir occasionally and bring to the boil.
Cover with a lid and simmer for 1 hour 30 minutes - 2 hours
Alternatively you can cook in the oven for the same time, on 150 degrees Centigrade 300 degrees Farenheit.
Your beef stew is ready for serving and is delicious with boiled potatoes and any other vegetable you like.
6 things you may not know about the parsnip
1. Parsnips are considered a winter vegetable, as low soil temperatures help to develop the flavour, they are much tastier after a good hard frost.
2. Parsnips are recognisable by their pale yellow skin, many refer to them as a ‘white carrot’
3. Parsnips provide an excellent source of vitamin C.
4. Parsnips are lower in calories than potatoes and contain more fibre.
5. A parsnip contains about 6 grams of sugar and this gives it a sweet tangy flavour.
6. The parsnip is richer in both vitamins and minerals than the carrot, it is particularly rich in potassium.