This Beef and Parsnip Stew is a deeply comforting, rustic dish that simmers into a rich, flavorful meal. Tender beef and sweet parsnips create a nourishing balance perfect for weeknights or meal prep. You’ll love how this beef and parsnip stew fills your kitchen with warmth and satisfaction.
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Why You’ll Love This Beef and Parsnip Stew
- Deeply comforting: Rich, slow-cooked stew warms you up from the inside out.
- Easy to make: Minimal hands-on time with maximum flavor reward.
- Better with time: Flavors meld and deepen beautifully overnight.
- Versatile and forgiving: Easy to adapt with swaps or extra herbs.
Ingredients & Tools
- 900 g beef chuck, cut into 2.5 cm cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 120 ml red wine (optional, but recommended)
- 1 litre beef stock
- 3 large parsnips, peeled and chopped
- 2 celery stalks, sliced
- 2 bay leaves
- 1 tsp dried thyme
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley, for garnish
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, sharp knife, and cutting board.
Using a good, sturdy pot is key here—it distributes heat evenly, which helps the beef brown nicely and the stew simmer gently without scorching. And don’t skip searing the beef… that deep, caramelized flavor is what makes this stew truly special.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 28 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of beef. Chuck roast is ideal for stewing because it has plenty of marbling and connective tissue. As it cooks low and slow, it breaks down into incredibly tender, flavorful pieces. Leaner cuts can become tough and dry.
- Don’t rush the sear. When browning the beef, give it space in the pot and let it develop a deep brown crust without moving it too much. This fond—the browned bits at the bottom of the pot—is packed with flavor that will enrich your entire stew.
- Parsnips are your sweet, earthy friend. They might look like pale carrots, but parsnips have a unique, slightly sweet and nutty flavor that becomes mellow and wonderful when cooked. They hold their shape well but become beautifully tender.
- Red wine adds depth, but it’s flexible. The alcohol cooks off, leaving behind a rich, complex acidity that balances the stew’s richness. If you prefer not to use wine, you can substitute with an equal amount of additional beef stock.
How to Make Beef and Parsnip Stew
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat. Working in batches to avoid overcrowding, add the beef and sear until deeply browned on all sides, about 4–5 minutes per batch. Transfer the browned beef to a plate and set aside.
Step 2: Reduce the heat to medium. In the same pot, add the chopped onion and celery. Sauté for about 5–7 minutes, scraping up any browned bits from the bottom, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant. You’ll notice the kitchen starting to smell amazing already.
Step 3: Stir in the tomato paste and cook for one minute, letting it darken slightly and coat the vegetables. This quick cook deepens its flavor. Pour in the red wine (if using) and Worcestershire sauce, and use your wooden spoon to scrape up any remaining browned bits from the pot bottom. Let it simmer for about 2 minutes until the wine has reduced by half.
Step 4: Return the seared beef and any accumulated juices back to the pot. Pour in the beef stock—it should just about cover the meat and vegetables. Add the bay leaves and dried thyme. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes.
Step 5: After the initial simmer, stir in the chopped parsnips. The stew will have thickened slightly, and the beef will be starting to tenderize. Cover the pot again and continue to simmer for another 45 minutes to 1 hour, or until both the beef and parsnips are fork-tender.
Step 6: Once everything is tender, remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can let it simmer uncovered for the last 10–15 minutes to reduce the liquid further. The finished stew should be rich, with the beef yielding easily to a fork.
Step 7: Ladle the hot stew into bowls and garnish with a generous sprinkle of fresh chopped parsley. The parsley adds a lovely fresh, bright note that cuts through the richness beautifully. Serve immediately and enjoy the warmth and comfort of this classic dish.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for up to 4 days.
- Freezer: Portion into freezer-safe containers; freeze up to 3 months.
- Reviving: Reheat gently on stove; add splash of water or stock if too thick.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Perfect for dipping and sopping up every last bit of the flavorful broth. A warm, buttered slice is just the thing.
- Creamy mashed potatoes — For the ultimate comfort meal, serve a generous scoop of buttery mash right underneath the stew. The textures are a dream together.
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, hearty stew, balancing the meal beautifully.
Drinks
- A glass of robust red wine — A Cabernet Sauvignon or Malbec has the body and tannins to stand up to the stew’s deep, savory flavors without being overpowered.
- A dark ale or stout — The malty, sometimes chocolatey notes in a good dark beer complement the caramelized beef and sweet parsnips wonderfully.
- Sparkling water with lemon — A non-alcoholic option that cleanses the palate between bites, keeping each spoonful tasting as vibrant as the first.
Something Sweet
- Warm apple crumble — The sweet, spiced apples and crunchy oat topping continue the cozy, rustic theme and feel like a natural, comforting end to the meal.
- Dark chocolate pot de crème — A rich, silky chocolate dessert that’s indulgent but not overly heavy, providing a lovely, smooth finish.
- Simple shortbread cookies — Buttery and not too sweet, they’re perfect for nibbling with a cup of tea or coffee after you’ve finished your stew.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the beef. If you add too much beef at once, it will steam instead of sear. You’ll miss out on that deep, caramelized flavor that forms the foundation of a great stew. I’ve rushed this step before too, and the difference is noticeable.
- Mistake: Boiling the stew aggressively. A gentle simmer is your goal. A rolling boil will make the beef tough and chewy instead of fall-apart tender. Keep the heat low and be patient—it’s worth it.
- Mistake: Adding the parsnips too early. Parsnips cook faster than the beef. If you add them at the beginning, they’ll turn to mush by the time the beef is tender. Adding them partway through ensures they keep their shape and texture.
- Mistake: Skipping the taste and season at the end. Seasoning evolves as the stew cooks. Always taste at the end and adjust with salt and pepper. This final touch makes all the difference in bringing the flavors into perfect balance.
Expert Tips
- Tip: Make it a day ahead. Stews are famously better the next day. Cook it, let it cool completely, and refrigerate overnight. The flavors meld beautifully, and you can easily skim any solidified fat from the top before reheating.
- Tip: Use a splash of vinegar if needed. If you taste the stew at the end and it feels a little flat or too rich, a tiny splash of red wine vinegar or balsamic can brighten it up and add a layer of acidity that makes the other flavors pop.
- Tip: Thicken without flour. If you’d like a thicker stew but want to avoid a flour slurry, simply mash a few of the cooked parsnip pieces against the side of the pot with a fork and stir them back in. They’ll naturally thicken the broth.
- Tip: Brown the tomato paste. Don’t just stir it in—let it cook for a full minute in the hot pot. This simple step deepens its flavor from tinny and sharp to rich and sweet, which adds incredible depth to the overall stew.
FAQs
Can I make this stew in a slow cooker?
Absolutely! Follow the steps to sear the beef and sauté the onions and garlic in a skillet on the stove. Then, transfer everything (including the parsnips) into your slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours. The long, gentle heat is perfect for developing tender beef and flavorful broth.
How should I store and reheat leftovers?
Let the stew cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, until piping hot. You may need to add a small splash of water or stock if it has thickened too much in the fridge.
Can I freeze this Beef and Parsnip Stew?
Yes, it freezes beautifully! Cool it completely and portion it into freezer-safe containers or bags, leaving a little space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove. The texture of the parsnips may soften slightly, but the flavor will still be fantastic.
What can I use instead of parsnips?
If you can’t find parsnips or simply want to switch things up, carrots are the most straightforward substitute. You could also use potatoes, sweet potatoes, or even chunks of rutabaga or turnip. Just keep in mind that cooking times might vary slightly depending on the vegetable’s density.
My stew is too thin. How can I thicken it?
The easiest fix is to let it simmer uncovered for an extra 10–15 minutes, which will allow some of the liquid to evaporate. Alternatively, you can create a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Stir this into the simmering stew and cook for another 2–3 minutes until thickened.
Beef And Parsnip Stew
Make this hearty Beef and Parsnip Stew for a comforting, easy dinner. Tender beef and sweet parsnips create a rich, flavorful meal. Get the recipe now!
Ingredients
For the Ingredients
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900 g beef chuck (cut into 2.5 cm cubes)
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2 tbsp olive oil
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1 large onion (chopped)
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3 cloves garlic (minced)
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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120 ml red wine (optional, but recommended)
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1 litre beef stock
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3 large parsnips (peeled and chopped)
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2 celery stalks (sliced)
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2 bay leaves
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1 tsp dried thyme
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Salt and black pepper (to taste)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear. Season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat. Working in batches to avoid overcrowding, add the beef and sear until deeply browned on all sides, about 4–5 minutes per batch. Transfer the browned beef to a plate and set aside.01
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Reduce the heat to medium. In the same pot, add the chopped onion and celery. Sauté for about 5–7 minutes, scraping up any browned bits from the bottom, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant. You’ll notice the kitchen starting to smell amazing already.02
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Stir in the tomato paste and cook for one minute, letting it darken slightly and coat the vegetables. This quick cook deepens its flavor. Pour in the red wine (if using) and Worcestershire sauce, and use your wooden spoon to scrape up any remaining browned bits from the pot bottom. Let it simmer for about 2 minutes until the wine has reduced by half.03
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Return the seared beef and any accumulated juices back to the pot. Pour in the beef stock—it should just about cover the meat and vegetables. Add the bay leaves and dried thyme. Bring the stew to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes.04
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After the initial simmer, stir in the chopped parsnips. The stew will have thickened slightly, and the beef will be starting to tenderize. Cover the pot again and continue to simmer for another 45 minutes to 1 hour, or until both the beef and parsnips are fork-tender.05
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Once everything is tender, remove the bay leaves. Taste the stew and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker stew, you can let it simmer uncovered for the last 10–15 minutes to reduce the liquid further. The finished stew should be rich, with the beef yielding easily to a fork.06
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Ladle the hot stew into bowls and garnish with a generous sprinkle of fresh chopped parsley. The parsley adds a lovely fresh, bright note that cuts through the richness beautifully. Serve immediately and enjoy the warmth and comfort of this classic dish.07
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