Beef Stew With Potatoes And Parsnips Recipe
Ingredients
| Canola oil | 2 Teaspoon | |
| 12 ounces beef top round, trimmed of all visible fat and cut into 1" pieces | ||
| Onions | 2 Medium, thinly sliced | |
| 2 1/2 cups reduced-sodium vegetable juice cocktail | ||
| 1 cup unsweetened apple juice | ||
| Water | 1 1/2 Cup (16 tbs) | |
| Dried basil | 1 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Dried sage | 1/4 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| Potatoes | 3 Medium | |
| 2 small parsnips, peeled and cut into 3/4 pieces | ||
| Carrot | 1 Large, sliced | |
| Stalk celery | 1 , sliced | |
Directions
Spray an unheated 4-quart Dutch oven with no-stick spray.
Add the oil and swirl to coat the bottom.
Heat over medium heat.
Add the beef and onions and cook until the meat is well browned, stirring frequently.
Stir in the vegetable juice and apple juice, water, basil, thyme, sage and pepper.
Cover and bring to a boil, then reduce the heat.
Simmer for 1 1/4 hours or until the meat is almost tender, stirring occasionally.
Stir in the potatoes, parsnips, carrots and celery.
Cover and bring to a boil, then reduce the heat.
Simmer for 35 to 40 minutes more or until the meat and vegetables are tender.
Add the oil and swirl to coat the bottom.
Heat over medium heat.
Add the beef and onions and cook until the meat is well browned, stirring frequently.
Stir in the vegetable juice and apple juice, water, basil, thyme, sage and pepper.
Cover and bring to a boil, then reduce the heat.
Simmer for 1 1/4 hours or until the meat is almost tender, stirring occasionally.
Stir in the potatoes, parsnips, carrots and celery.
Cover and bring to a boil, then reduce the heat.
Simmer for 35 to 40 minutes more or until the meat and vegetables are tender.
Chef
