Beef Stew With Parsnips, Shallots And Rosemary Recipe

Season the meat with salt and pepper, then sprinkle with a bit of the rosemary.

Heat a large, heavy stockpot over medium-high heat.

When hot, add in sufficient oil to fully cover the bottom of the pan and heat till almost smoking.

Working in batches, add in the meat without crowding the pan.

Allow the meat to brown on one side, then turn and brown on the other sides, turning as necessary.

When the cubes are nicely browned, remove them with a slotted spoon and set aside.

Deglaze the pan with half of the wine, scraping the bottom of the pan to dislodge all the browned bits.

Boil till the liquid has almost evaporated.

Reduce heat to medium.

Add in the shallots and remaining rosemary and brown slightly, about 3 min.

Add in the remaining wine and simmer till the alcohol evaporates, about 2 min.

Return the meat to the pan.

Add in the broth, bring to a boil, reduce heat, cover and simmer for 50 min, till the meat is quite tender.

While the meat cooks, peel the parsnips and roll-cut into even bite-size pcs (place parsnip on a cutting board and cut off an end on the bias.

Roll the parsnip 180 degrees and cut again on the bias.

Repeat.)

Cut the new potatoes into similar-size pcs - quartered if large, or possibly leave whole if very small.

When the meat has cooked 50 min, add in the parsnips and potatoes.

Cover and cook for 20 min, till tender.

This recipe yields 12 servings.

Comments: In this Now & Later beef stew recipe, sweet parsnips balance the acidity of a healthy dose of red wine.

When preparing a long-simmering stew like this, your main goal should be to cut the meat and vegetables into uniform pcs.

They cook more proportionately which way, and they also look a whole lot better on the plate.

Though supermarkets offer cubed stew meat, you'll have a cleaner tasting, less fatty stew if you buy bottom round and cut it yourself.