Beef Stew with Winter Vegetables

The sweet substance of carrots and parsnips wonderfully complement beef for a hearty, festive holiday treat.


2 pounds beef chuck steak or stew meat cut into 1-inch cubes

3 tablespoon flour

freshly ground black pepper to taste

2 tablespoons olive oil

1 medium onion, chopped

1 clove garlic, chopped

2 cups low sodium beef broth or water

2 cups chopped fresh tomatoes or salt-free canned tomatoes

1 tablespoon chopped fresh thyme leaves

1/2 cup fresh parsley leaves

2 cups sliced mushrooms

2 cups 1-inch slices of peeled parsnips

2 cups 1-inch slices of peeled carrots

Directions: Preheat the oven to 325. Combine the flour and pepper in a bowl, sprinkle over the cubes of meat and toss until they are evenly coated. Heat the oil to medium-high in the bottom of a large stew pot or dutch oven, add the meat and cook for several minutes, stirring with a wooden spoon so that it is evenly browned. Remove to a plate. Add the carrots, onion and garlic and cook, stirring occasionally, for several minutes until the onion is translucent. Add the beef broth and deglaze the sides of the pot with a wooden spoon. Return the meat to the pot, then add the remaining ingredients to the pot. Bring this mixture to a simmer, cover, and place in the oven cook for two and a half hours. Check the stew from time to time and give it a stir.