Tangy Dijon Beef Potato Stew with Parsnips and Carrots
Equipment
- Large Pot
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
- 1 pound ground beef
- 4 medium potatoes, peeled and cubed
- 2 parsnips, peeled and sliced
- 3 carrots, peeled and sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 tablespoons Dijon mustard
- 4 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, 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.
- Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
- Add the Dijon mustard and thyme. Stir everything together for 1 minute so the mustard coats the beef.
- Pour in the beef broth. Add the potatoes, parsnips, and carrots. Season with salt and pepper.
- Bring the stew to a boil, then lower the heat and simmer uncovered for 25 minutes. Stir occasionally until the vegetables are tender.
- Taste and adjust salt or pepper if needed. Ladle into bowls and top with fresh parsley.
Notes
If the broth tastes too mild after simmering, stir in an extra teaspoon of Dijon right before serving. The parsnips add natural sweetness that pairs well with the mustard, so avoid adding sugar. Leftovers thicken in the fridge. Reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife, Wooden Spoon