Photo Credit: Pass The Challah, 2016.
Even though it is meteorological spring, Mother Nature is still not willing to loosen her grip on the winter weather that we have seen as of late. May the best of the parsnips that are in season right now with this stew features the herbal sweetness of parsnips, carrots and tender fingerling potatoes.
Serves 4 to 6
1/4 cup all purpose flour
Salt, to taste
Coarse ground black pepper, to taste
2 pounds boneless beef chuck roast, cut into 1-inch pieces
3 tablespoons vegetable oil, divided
1 medium yellow onion, diced medium
4 cloves garlic, chopped
1/4 cup tomato paste
3 cups vegetable broth or water
1 pound fingerling potatoes, halved lengthwise
1 pound parsnips, peeled and cut into 1/2-by-2-inch pieces
½ pound carrots, cut into 1/2-by-2-inch pieces
1 tablespoon red wine vinegar
1/4 bunch fresh thyme, roughly chopped
Preheat oven to 350 ° F.
In a large bowl, season flour with salt and pepper. Toss the beef in flour, shaking off excess. In a large Dutch oven, heat 2 tablespoons oil over medium high heat on the stove. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate and set aside.
To the pot, add remaining tablespoon oil, onion, garlic, and tomato paste and sauté until fragrant, 2 minutes. Add the vegetable broth (or water) and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, potatoes, parsnips, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar. Garnish with thyme and serve family style at the table, with a rustic country bread.