Beef Stew with Parsnips and Apple
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 3 parsnips, peeled and sliced
- 1 large apple, peeled, cored, and chopped
- 1 onion, diced
- 4 cups beef broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until it softens.
- Stir in the flour and cook for one minute to form a roux.
- Add the beef cubes and brown them on all sides.
- Pour in the beef broth and stir to combine. Season with thyme, salt, and pepper.
- Bring the mixture to a simmer, then cover and cook for 45 minutes.
- Add the parsnips and continue simmering for 20 minutes until they begin to soften.
- Stir in the apple and cook for another 15 minutes until the beef is tender and the broth has thickened.
- Use a potato masher to lightly crush some of the parsnips directly in the pot for extra creaminess.
Notes
Mash only a portion of the parsnips so some slices stay intact for texture. Add the apple toward the end so it keeps a slight bite instead of turning to sauce. Leftovers thicken further in the fridge, so add a splash of broth when reheating to loosen the stew.
Course: Main Course
Cuisine: American
Equipment: Large pot, Cutting board, Knife
Cuisine: American
Equipment: Large pot, Cutting board, Knife