Parsnip, Leek, And Riesling Beef Stew Recipe

Name: Parsnip, Leek, And Riesling Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leeks, cleaned, sliced lengthwise, and chopped into 1/2 inch pieces; 6 parsnips, peeled and chopped roughly into 1 inch chunks; 1 small delicata squash or half a butternut squash, peeled, deseeded, and chopped into 1 inch cubes; 2 tablespoons olive oil; 2 anchovies; 3 cloves garlic, minced; 10 sages leaves, finely chopped; 1 pound cubed beef stew meat; 1 tablespoon flour; 1 cup vegetable broth (you could make a quick broth with the leek greens and parsley stems); 1/2 bottle dry Riesling; salt to taste; black pepper to taste; lemon zest; chopped parsley leaves

Servings: persons

3 leeks, cleaned, sliced lengthwise, and chopped into 1/2 inch pieces
6 parsnips, peeled and chopped roughly into 1 inch chunks
1 small delicata squash or half a butternut squash, peeled, deseeded, and chopped into 1 inch cubes
2 tablespoons olive oil
2 anchovies
3 cloves garlic, minced
10 sages leaves, finely chopped
1 pound cubed beef stew meat
1 tablespoon flour
1 cup vegetable broth (you could make a quick broth with the leek greens and parsley stems)
1/2 bottle dry Riesling
salt to taste
black pepper to taste
lemon zest
chopped parsley leaves

1
Preheat the oven to 300 degrees. Prep all the vegetables. Toss the meat in the flour and plenty of salt and pepper.
2
Heat a large oven-save Dutch oven over medium heat. Add the olive oil and anchovies and simmer for a minute, mashing up the anchovies. Add the garlic and sage leaves and stir another minute. Add the leaks and saute for about five minutes, until softened. Add the meat and saute for a minute, then add the remaining vegetables, the broth and the white wine. Bring the pot to a simmer, then cover and transfer to the oven. Bake for about 3 hours, until the meat is very tender and falls apart when you poke it with a fork. You can keep the stew warm in a 150 degree oven for another hour or so.
3
Serve warm, garnished with fresh chopped parsley leaves and lemon zest, accompanied by fresh potatoes, egg noodles, orzo, or soft polenta.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 leeks, cleaned, sliced lengthwise, and chopped into 1/2 inch pieces, 6 parsnips, peeled and chopped roughly into 1 inch chunks, 1 small delicata squash or half a butternut squash, peeled, deseeded, and chopped into 1 inch cubes, 2 tablespoons olive oil, and more.

Yes, Parsnip, Leek, And Riesling Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Parsnip, Leek, And Riesling Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions