Beef and Root Vegetable Stew with Potatoes and Apple
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 1 parsnip, diced
- 2 potatoes, cubed
- 1 apple, peeled and chopped
- 3 cups beef broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Add the onion, carrots, and parsnip to the pot. Stir and cook for 5 minutes until the onion softens.
- Stir in the potatoes, apple, beef broth, thyme, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the vegetables are tender.
- Taste and adjust seasoning if needed. Ladle the stew into bowls and sprinkle with fresh parsley before serving.
Notes
The apple breaks down slightly during simmering and helps round out the broth flavor, so add it with the potatoes rather than at the very end. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife