Parsnip Stew Recipes

BEEF STEW WITH POTATOES AND PARSNIPS

Steps:

• Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate.
• Add remaining tablespoon oil, onion, garlic, and tomato paste and saute until fragrant, 2 minutes. Add 3 cups 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 and serve.

TURNIP SAUSAGE STEW

Steps:

• In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the potatoes, carrots, turnip, onion, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes; heat through.

IRISH STEW

Steps:

• Heat oil over medium heat in a large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
• Add the onion, carrots, and parsnips and cook gently alongside the meat for a few minutes. Stir in the water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it is tender yet.
• Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary. Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.

PARSNIP STEW

Steps:

• Cook parsnips and potatoes in their skins for 20 minutes.
• Drain, reserving pot liquor.
• When cool, peel and cut into large slices.
• Place in baaking dish and add slivers of salt pork (or bacon) with salt and pepper to taste.
• Cover with pot liquor and bake in a slow oven for 20-30 minutes.

BEEF AND PARSNIP STEW

Steps:

• Preheat oven to 450°F
• Rinse bones in cold water. Place bones in large roasting pan; roast in oven 30 minutes, turning once.
• Arrange onions, carrots and celery over bones. Roast 30 minutes more.*.
• Transfer bones and vegetables to stockpot or 5-quart Dutch oven. Skim and discard fat from roasting pan.
• To deglaze roasting pan, add 2 cups water to pan. Cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. Transfer mixture to stockpot.
• Add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
• Remove stock from heat; cool slightly. Remove large bones. Strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
• Use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
• *For added zip, spread 3 ounces tomato paste over bones at this point. Roast an additional 15 minutes. Proceed as directed in step 3.
• Beef Stock.
• AFTER BEEF STOCK IS MADE continue with the stew by tossing beef in flour to coat. Heat oil in large saucepan over medium-high heat. Add beef and remaining flour; brown, stirring frequently.
• Stir in Beef Stock, wine, salt, Italian seasoning and pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 1 hour.
• Add carrots. Cook 15 minutes. Add parsnips. Simmer 8 minutes or until vegetables and meat are tender.
• Stir in peas. Cook and stir over medium heat until heated through.