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Parsnip & Mushroom Beef Stew

Written by Stephanie Kay
  • 2.5 hours
  • 4

A hearty one - pot beef stew filled with tender beef and earthy flavours!

See more from Stephanie Kay at www.kaynutrition.com

Ingredients

  • one pound stewing beef
  • one tbsp olive oil
  • two slices bacon, sliced
  • one yellow onion, diced
  • four cloves garlic, minced
  • one pound mushrooms, sliced
  • two tsp dried thyme
  • two tbsp all purpose flour
  • two tbsp tomato paste
  • one cup red wine
  • three cups beef broth
  • one bay leaf
  • three parsnips, peeled and sliced
  • half cup pearl onion, peeled
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 325°F.
  2. In a large Dutch oven or oven-proof pot on medium-high heat,warm the olive oil.
  3. Add sliced bacon and cook until crisp and browned, about 3 minutes. Once cooked, remove from the pot,transfer to a plate and set aside.
  4. Season the beef with a generous pinch of salt and pepper on all sides.In batches, transfer the beef to the pot and brown the meat on all sides, about 5 minutes. Once browned, remove from the pot, transfer to the plate with the bacon and set aside.
  5. In the same pot, add the onion and cook until tender, about 3-4 minutes.
  6. Add mushrooms,garlic and thyme and continue to cook, stirring frequently, until the mushrooms halve roughly reduce in size by half.
  7. Add red wine to deglaze the bottom of the pot and simmer for about 5 minutes. Use the back of a spoon or spatula to help scrape up anything stuck to the bottom.
  8. Return beef to the pot and stir well to combine with the vegetable mixture. Add flour and tomato paste and stir well to coat the beef.
  9. Cover mixture with beef broth,add parsnips, pearl onions and bay leaf and stir well to combine.
  10. Bring to a gentle boil, then reduce to a simmer and transfer to the oven for 1.5 to 2 hours or until beef is tender.
  11. Once cooked, remove the pot from the oven, remove bay leaf and allow to sit for 10-15 minutes before serving. This will help to thicken the sauce and bring the flavours together.
  12. Season with additional salt and pepper to taste.

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