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Beef Stew with Parsnips, Turnips and Sunchokes

Beef Stew with Parsnips, Turnips and Sunchokes

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Description

Originally created for St. Patrick’s Day, this hearty beef stew has become one of my favorite cold-weather meals. Tender, slow-cooked beef mingles with earthy root vegetables like parsnips, turnips, and sunchokes for an Irish-style dish that’s rich in protein, full of fiber, and deeply nourishing — the ultimate comfort food.


Ingredients

  • 1 ½ lbs (680 g) 100% grass-fed beef (ask your butcher for the best cut for stew)
  • ¼ cup extra-virgin olive oil (plus more as needed)
  • 2 large parsnips (or 34 small), peeled and chopped into small chunks
  • 1 large turnip, peeled and chopped into big chunks
  • 3 medium sunchokes, peeled and chopped into medium chunks
  • 2 medium sweet onions, roughly chopped
  • 6 garlic cloves, minced
  • 2 cups beef stock (preferably 100% grass-fed)
  • 12 cups water (adjust for desired consistency)
  • ½ cup dry red wine
  • 1 large bunch fresh parsley, chopped
  • 3 small spring onions, cut into ½-inch (1.5 cm) pieces
  • 2 bay leaves
  • 1 tsp dried thyme or a few fresh sprigs
  • ½ tsp ground allspice
  • ¼ tsp ground nutmeg
  • 1 tbsp Hungarian paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp arrowroot powder or tapioca flour (optional, for thickening), dissolved in cold water


Instructions

BROWN THE BEEF

  1. Pat the beef cubes dry with paper towels and season generously with salt.
  2. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat.
  3. Brown the beef in batches, avoiding overcrowding the pan for the best sear. Add more oil as needed.
  4. Once all the beef is browned, return it to the pot.

BUILD THE BASE

  1. Add the minced garlic and sauté for about 30–40 seconds, until fragrant.
  2. Pour in the beef stock, red wine, and water. Stir, scraping up any browned bits from the bottom of the pot.
  3. Add the bay leaves, thyme, allspice, and nutmeg.
  4. Bring to a boil, then reduce the heat to the lowest setting. Cover and simmer gently for about 1 hour 15 minutes.

PREPARE THE VEGETABLES

  1. While the meat simmers, heat a bit more olive oil in a separate skillet over medium heat.
  2. Sauté the onions and parsnips for about 10 minutes, until softened.
  3. Stir in the paprika, quickly mixing to prevent it from burning (add a splash of water if needed).
  4. Add the turnips and sunchokes, stirring well. Cook for another 3–4 minutes.

COMBINE AND SIMMER

  1. Add the sautéed vegetables to the pot with the beef.
  2. Simmer uncovered for about 45 minutes, allowing the stew to thicken naturally and the flavors to meld.
  3. Taste and season with salt and pepper as needed.

FINISH THE STEW

  1. If desired, skim excess fat from the surface.
  2. If you prefer a thicker stew, stir the arrowroot mixture into a ladleful of hot stew liquid, then return it to the pot. Simmer for 5 minutes to thicken.
  3. Stir in the fresh parsley and spring onions just before serving.

Notes

Serve hot with a simple raw cabbage salad or lightly steamed vegetables for a complete, grounding meal.