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Mushroom and Thyme Beef Stew with Parsnips
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 8 ounces cremini mushrooms, sliced
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 3 cups beef broth
  • 2 tablespoons all-purpose flour
  • 2 sprigs fresh thyme
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef chunks and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the diced onion, minced garlic, sliced mushrooms, and parsnip pieces to the slow cooker.
  • Sprinkle the flour, salt, and black pepper over the ingredients. Pour in the beef broth and stir gently to combine everything.
  • Place the thyme sprigs on top. Cover and cook on low for 8 hours.
  • Remove the thyme sprigs before serving. Stir the stew to check that the gravy has thickened from the flour.

Notes

Brown the beef first for deeper flavor in the gravy. If the gravy seems thin at the end, mix a teaspoon of flour with a splash of cold broth and stir it in during the last 30 minutes. Parsnips sweeten as they cook, so taste before adding extra salt. Leftovers reheat well on the stove with a splash of broth to loosen the gravy.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet