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Beef and Parsnip Stew

  • 480minutes

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Source: www.dlife.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, B12, C, D, E, P
MineralsSelenium, Zinc, Copper, Natrium, Chromium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 2 lb beef chuck pot roast

  2. 2 cup fresh sliced parsnip

  3. 2 cup fresh chopped onion

  4. 1 each fennel bulb

  5. 1 tsp dried rosemary

  6. 1 cup red wine

  7. 0 3/4 cup Broth, beef, clear, reduced sodium, ready to serve, canned

  8. 6 oz tomato paste

  9. 1 tsp salt

  10. 1 tsp grated orange peel

  11. 0 1/2 tsp black pepper

  12. 4 each medium garlic cloves

  13. 3 tbsp whole wheat flour

  14. 2 tbsp cold water

  15. 3 cup fresh chopped spinach

Instructions Jump to Ingredients ↑

  1. Remove excess fat from meat. Cut meat into 2" pieces. Set aside.

  2. In a 3-1/2 or 4 quart slow cooker, place parsnips, onions, and fennel. Add meat; sprinkle with rosemary.

  3. In medium bowl, combine wine, beef broth, tomato paste, salt, orange peel, pepper and garlic. Pour over mixture in cooker.

  4. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.

  5. If using low-heat setting, turn to high-heat setting.

  6. In small bowl, whisk cornstarch and water. Stir into meat mixture. Cover and cook for 15 more minutes or until thickened. Just before serving, stir in spinach.

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