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Beef Stew With Potatoes And Parsnips

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  Canola oil 2 Teaspoon
  Beef top round 12 Ounce, trimmed of all visible fat and cut into 1 inch pieces
  Onions 2 Medium, thinly sliced
  Low sodium vegetable juice cocktail 2 1⁄2 Cup (40 tbs)
  Unsweetened apple juice 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Dried basil 1 Teaspoon
  Dried thyme 1 Teaspoon
  Dried sage 1⁄4 Teaspoon
  Ground black pepper 1⁄8 Teaspoon
  Potatoes 3 Medium, peeled and cut into 1 inch pieces
  Parsnips 2 Small, peeled and cut into 3/4 pieces
  Carrot 1 Large, sliced
  Celery stalk 1 , sliced

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.

Recipe Summary

Main Dish

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