BEEF STEW WITH POTATOES AND PARSNIPS

Beef Stew with Potatoes and Parsnips image

Provided by Martha Stewart

Time 1h30m

Number Of Ingredients 10

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1/4 cup all-purpose flour
Coarse salt and pepper
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 (from one 6-ounce can)
1 pound fingerling potatoes, halved lengthwise
1 pound parsnips, peeled and cut into 1/2-by-2-inch pieces
1 tablespoon white vinegar

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.

Nutrition Facts : Calories 736 g, Fat 39 g, Fiber 9 g, Protein 50 g, SaturatedFat 13 g