By Thomas McCrary Jr.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, chopped carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes, allowing it to coat the vegetables and develop its flavor.
Return the beef to the pot. Pour in the beef stock and add enough water to cover the ingredients, if necessary. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 hours, stirring occasionally.
Meanwhile, place the chopped parsnips into a medium saucepan and cover with water. Add a pinch of salt. Bring to a boil, then simmer until the parsnips are tender, about 15-20 minutes.
Once the parsnips are cooked, drain them and mash them using a potato masher or fork. Season with salt and pepper to taste. Set aside.
Check the stew for seasoning and adjust with more salt and pepper if needed. If the stew is too thin, increase the heat slightly and cook uncovered to reduce the liquid to your desired thickness.
Serve the beef stew in bowls with a generous scoop of parsnip mash on top or alongside.
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This Dinner Stew Comfort food recipe is ready in 2 hours and features beef chuck, cubed, carrots, chopped, celery stalks, chopped and other delicious ingredients. Contains 580 calories total.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion, chopped carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes, allowing it to coat the vegetables and develop its flavor.
Return the beef to the pot. Pour in the beef stock and add enough water to cover the ingredients, if necessary. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 hours, stirring occasionally.
Meanwhile, place the chopped parsnips into a medium saucepan and cover with water. Add a pinch of salt. Bring to a boil, then simmer until the parsnips are tender, about 15-20 minutes.
Once the parsnips are cooked, drain them and mash them using a potato masher or fork. Season with salt and pepper to taste. Set aside.
Check the stew for seasoning and adjust with more salt and pepper if needed. If the stew is too thin, increase the heat slightly and cook uncovered to reduce the liquid to your desired thickness.
Serve the beef stew in bowls with a generous scoop of parsnip mash on top or alongside.
Calories per Serving: 580
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