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Beef Stew with Parsnips, Turnips and Sunchokes

Beef Stew with Parsnips, Turnips and Sunchokes

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  • Author: Claudia Curici, Health Coach
  • Prep Time: 1 hour
  • Cook Time: 2 hours
  • Total Time: 3 hours
  • Yield: 6 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: European
  • Diet: Dairy-Free, Gluten-Free

Description

This hearty beef stew with parsnips, turnips and sunchokes is slowly simmered with red wine, beef stock, aromatic spices and fresh herbs. The earthy root vegetables give the stew substance and natural sweetness, creating a deeply comforting meal without relying on the usual potatoes or tomatoes.

Ingredients

  • 1 ½ pounds (680 grams) grass-fed stewing beef, cut into cubes
  • Salt and freshly ground black pepper, to taste
  • ¼ cup extra-virgin olive oil, plus more as needed
  • 6 garlic cloves, minced
  • 2 cups beef stock, preferably grass-fed
  • ½ cup dry red wine
  • 1–2 cups water, depending on the desired consistency
  • 2 bay leaves
  • 1 teaspoon dried thyme or a few fresh thyme sprigs
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 2 medium sweet onions, roughly chopped
  • 2 large parsnips or 3–4 small parsnips, peeled and cut into small chunks
  • 1 tablespoon Hungarian paprika
  • 1 large turnip, peeled and cut into large chunks
  • 3 medium sunchokes, peeled and cut into medium chunks
  • 1 teaspoon tapioca flour, optional, dissolved in cold water
  • 1 large bunch fresh parsley, chopped
  • 3 small spring onions, cut into ½-inch (1.5-centimeter) pieces

Instructions

  1. Pat the beef cubes dry with paper towels and season them generously with salt.
  2. Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Brown the beef in batches, taking care not to overcrowd the pot. Add more olive oil as needed.
  3. Return all the browned beef to the pot. Add the garlic and sauté for 30–40 seconds, until fragrant.
  4. Pour in the beef stock, red wine, and 1 cup of water. Stir well, scraping the browned bits from the bottom of the pot. Add the bay leaves, thyme, allspice, and nutmeg.
  5. Bring the liquid to a boil, then reduce the heat to its lowest setting. Cover and simmer gently for approximately 1 hour and 15 minutes.
  6. Meanwhile, heat a little olive oil in a separate skillet over medium heat. Add the onions and parsnips and sauté for approximately 10 minutes, until they begin to soften.
  7. Add the paprika and stir quickly so it does not burn, adding a splash of water if necessary. Add the turnips and sunchokes and cook for another 3–4 minutes.
  8. Transfer the sautéed vegetables to the pot with the beef (clean the pan with a bit of the beef juices to make sure every bit of flavor goes into the stew). Simmer uncovered for approximately 45 minutes, or until the beef and vegetables are tender. Add more water during cooking if needed.
  9. Taste and adjust the seasoning with salt and freshly ground black pepper. Skim away any excess fat from the surface if desired.
  10. For a thicker consistency, temper the tapioca slurry with a ladleful of hot stew liquid. Stir it into the pot and simmer for another 5 minutes.
  11. Stir in the fresh parsley and spring onions just before serving.

Notes

The stew will thicken as it cools and is often even more flavorful the following day.

Serve with a raw cabbage salad, lightly steamed broccoli or other simply prepared green vegetables.

For the pressure-cooker method, brown the beef first. Pressure-cook the beef with the aromatics, spices and liquids for approximately 40 minutes. Release the pressure, add the vegetables and pressure-cook for another 5 minutes. Finish with the herbs and thickener, if needed.

Hungarian paprika is made from peppers. Omit it if you need the recipe to be strictly nightshade-free.

Find it online: https://creativeinmykitchen.com/beef-stew-with-parsnips-turnips-and-sunchokes/