Best Parsnip Stew Recipes

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.

SLOW COOKER BEEF STEW WITH PARSNIP

Steps:

• Mix ground beef, carrots, onions, parsnip, sweet potato, water, brown gravy mix. onion gravy mix, beef bouillon, salt, pepper, oregano, basil, and thyme in a slow cooker.
• Cook on Low for 8 hours.

WINTER SQUASH PARSNIP AND LENTIL STEW (VEGAN)

Steps:

• Heat oil in large pot over medium heat.
• Add onions and saute until soft and starting to brown, about 10 minutes.
• Meanwhile, peel squash, chop and scoop out seeds. (You can clean and roast the seeds as you would pumpkin seeds).
• Add squash pieces to the pot and stir with onion for a minute or two to heighten flavor.
• Pour in vegetable stock, bring mixture to a boil and then reduce heat to gentle simmer for about 20 minutes.
• Add parsnip, dried herbs and red lentils, stir to mix and continue simmering for 30 or more minutes. The longer it simmers, the softer the ingredients will become and the thicker the stew.
• Optional - Use a potato masher to break up any lumps and ensure a creamy consistency. Serve with a dollop of sour cream or a sprig of 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.

PARSNIP STEW OLD CAPE COD RECIPE

Steps:

• Fry salt pork and leave in pot ( not as tasty but could use butter) Add vegetables, salt and about one cup of water. Simmer until vegetables are tender, add more water if neccessary. When done it should be like gravy. Season to taste, add parsley. This is an old Cape Cod recipe