Beef and Parsnip Stew

Rich, hearty stew with chunks of beef, peppers, tomatoes, and parsnips – this cozy beef and parsnip stew is easy, satisfying, and comforting! We love stews all winter long – and they are one of the easiest ways to get the family eating more vegetables.

Slowly simmering stew on the stove is one of the best parts of fall – and our recipe is simple enough you can make this good dish anytime the craving strikes! Our husband loves this hearty stew – it is one of his favorites that we make. Stew is seriously one of our all time favorite meals. When the nights start to get crisp and the days aren't so hot, all we can think of is tucking into a big bowl of a hot meaty soup – it's the solid easy dinner.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Beef Stew with Parsnips, Peppers, and Onions

If you love the flavor of parsnips – the less-sweet, slightly-spicy cousin of carrots, you can love this simple way to add them to stew. The flavor balances perfectly with chunks of browned stew meat and browned vegetables, without making it overly sweet like carrots often can.

If you've never tried parsnips before, start with our Herbed Roasted Parsnips – it is a foolproof way to bring out the buttery, spicy flavor and it is easy to prep. You can even use the leftovers!

Beef and Parsnip Stew ingredients

To make this stew, we will need the following ingredients:

• 2 pounds stew meat: The main protein source, typically chuck or beef shank. These cuts become tender and flavorful after slow cooking, adding richness and depth to the stew.
• 1 large yellow onion: Adds sweetness and a savory depth to the stew, breaking down during cooking to create a flavorful base.
• 1 bell pepper: Provides a subtle sweetness and brightens the overall flavor of the stew, adding a slight crunch if not overcooked.
• 4 large parsnips, peeled: Adds a mild, sweet, earthy flavor with a hint of nuttiness. Parsnips also contribute a hearty texture to balance the richness of the beef.
• 1 can diced tomatoes: Contributes acidity and brightness, balancing the richness of the beef and the sweetness of the parsnips. The tomatoes also enhance the overall flavor complexity of the stew.
• 1 can tomato sauce: Adds body and richness to the broth, creating a smooth, thick base for the stew. The tomato sauce also enhances the savory flavors.
• 4-6 cloves garlic, diced: Brings a strong, aromatic flavor to the dish, adding depth and a hint of heat that complements the beef and parsnips.
• 2-3 bay leaves: Infuses a subtle herbal, slightly floral flavor that enhances the overall aroma of the stew. Bay leaves add a layer of complexity.
• 1 tablespoon Italian herbs seasoning: A blend of herbs like oregano, basil, thyme, and rosemary, this seasoning brings an earthy, aromatic flavor, tying the ingredients together with a Mediterranean touch.
• 32 oz Beef stock: Acts as the liquid base for the stew, providing a rich, savory flavor that complements the beef. The beef stock deepens the flavor and adds moisture to help tenderize the meat and balance the tomato's acidity.
• Celtic sea salt and pepper, to taste: Enhances the natural flavors of the ingredients. Salt draws out the moisture and flavor from the meat and vegetables, while pepper adds a mild heat and spice.

Steps to Make Beef and Parsnip Soup

Once you've gathered your ingredients, we will use the following process:

Brown Meat

In a large, heavy pot or dutch oven with a splash of olive oil, heat until the oil is shimmery. Add stew meat in batches to cover the bottom of the pot, stirring occasionally, to brown beef. When beef is browned on all sides, remove and set aside.

Cook Vegetables

Add onions to pan, stirring to coat in oil and beef drippings. Cook on medium, stirring occasionally, until onions are lightly softened. Add in peppers and parsnips, mix, and continue to brown until all vegetables are softened and lightly browned, about 5 minutes.

Add Seasoning

Stir browned beef back in, with garlic, diced tomatoes, tomato sauce, herbs, seasonings, stock, and bay leaves. Bring to a boil, then reduce to a light simmer.

Simmer

Let cook at least 30 minutes, stirring occasionally to prevent burning. If your stew broth reduces too much, add more water. Soup can be finished in a slow cooker from this point.

Enjoy

When parsnips are soft and beef is tender, after about 30 minutes, your stew is ready. It can continue to simmer for up to another hour, if desired. Serve with baked potatoes, crust bread, or a salad.

Kitchen notes

Caramelize the Vegetables: While this step is technically optional, it will yield the best flavor. Sauté the onions, garlic, and carrots before adding them to the stew. This adds sweetness and enhances the flavor of the vegetables. Give the parsnips a quick sear too for extra flavor before they go into the pot.

Deglaze the Pan: After browning the beef and sautéing the veggies, deglaze the pot with a bit of red winebeeror beef stock. Scrape up all the browned bits from the bottom of the pan for maximum flavor.

Add Parsnips at the Right Time: Parsnips cook faster than potatoes and carrots, so add them in the last 30-40 minutes of cooking to avoid mushiness.

Cook Low and Slow: Whether on the stovetop or in a slow cooker, cook the stew on low heat for several hours. Slow cooking breaks down the tough fibers in the beef, making it tender. If using a stovetop, let it simmer gently on low heat for 2.5-3 hours.

Thicken the Stew: For a thicker stew, mix 1 tablespoon of flour or cornstarch with a bit of water and stir it into the stew in the last 30 minutes of cooking. Alternatively, you can mash a few parsnips or potatoes and stir them into the stew for natural thickening.

Season Gradually: Add salt and pepper throughout the cooking process, but taste and adjust the seasoning before serving. Slow cooking can concentrate flavors, so you may need less salt than expected.

Add Herbs and Aromatics: For deeper flavor, add bay leaves, thyme, rosemary, or parsley stems. Tie fresh herbs into a bundle or use a herb sachet for easy removal before serving. Add a splash of balsamic vinegar or Worcestershire sauce toward the end for extra depth and a hint of acidity.

Let It Rest: Once the stew is done, let it sit for about 15-20 minutes before serving. This allows the flavors to meld and the beef to absorb more juices.

Serve with Fresh Garnishes: Brighten up the rich stew by garnishing with fresh parsley or a squeeze of lemon juice before serving to cut through the richness.

Serve it with

Try our favorite Garlic Herb Focaccia bread and our favorite arugula walnut cranberry salad.

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Beef and Parsnip Stew FAQs

What cut of beef is best for stew?

The best cuts are chuck roastbrisketor beef shank. These cuts are tough but flavorful and become tender with long, slow cooking.

How long should we cook beef stew?

On the stovetop: Simmer the stew on low heat for at least 45 minutes, but preferably about 2.5 to 3 hoursor until the beef is tender.
In a slow cooker: Cook on low for 7-8 hours or on high for 4-5 hours.
In the oven: Braise at 300°F (150°C) for 2.5-3 hours.

Can we make this stew ahead of time?

Yes! Beef stew often tastes better the next day as the flavors meld together. Store it in the refrigerator for up to 3 days or freeze it for up to 3 months.

How can we thicken this stew?

Adding a flour or cornstarch slurry (1 tablespoon of flour/cornstarch mixed with water) toward the end.
Mashing some of the parsnips and stirring them back into the stew.
Simmer the stew uncovered for the last 30 minutes to reduce the liquid.

Can we make this stew in a slow cooker?

Yes, brown the beef and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 7-8 hours or on high for 4-5 hours.

Can we substitute other vegetables for Parsnips?

Absolutely! You can use other root vegetables like turnips, rutabaga, or sweet potatoes. keep in mind their cooking times so they don't become too soft.

How can we add more flavor?

Herbs like thyme, rosemary, bay leaves, or parsley. A splash of Worcestershire sauce or balsamic vinegar for a touch of acidity. Tomato paste or mustard for depth and richness.

What wine can we use to deglaze our stew?

Use a dry red wine like Cabernet SauvignonMerlotor Syrah. If you don't want to use alcohol, you can substitute with beef broth or balsamic vinegar.

Can we freeze beef and parsnip stew?

Yes, beef stew freezes well. Let the stew cool completely, then store it in an airtight container for up to 3 months. Thaw it in the fridge overnight and reheat on the stovetop.

Ingredients

• 2 pounds stew meat
• 1 large yellow onion
• 1 bell pepper, de-seeded and diced
• 4 large parsnips, peeled
• 1 can diced tomatoes
• 1 can tomato sauce
• 4-6 cloves garlic, diced
• 2-3 bay leaves
• 1 tablespoon Italian herbs seasoning
• Celtic sea salt and pepper, to taste
• 32 oz beef broth

Method

1. In a large, heavy pot or dutch oven with a splash of olive oil, heat until the oil is shimmery.
2. Add stew meat in batches to cover the bottom of the pot, stirring occasionally, to brown beef. When beef is browned on all sides, remove and set aside.
3. Add onions to pan, stirring to coat in oil and beef drippings.
4. Cook on medium, stirring occasionally, until onions are lightly softened.
5. Add in peppers and parsnips, mix, and continue to brown until all vegetables are softened and lightly browned, about 5 minutes.
6. Stir browned beef back in, with garlic, diced tomatoes, tomato sauce, herbs, seasonings, stock, and bay leaves.
7. Bring to a boil, then reduce to low.
8. Let cook at least 1 hour (preferably 2 hours), stirring occasionally to prevent burning.
9. If your stew broth reduces too much, add more water.
10. Soup can be finished in a slow cooker from this point.
11. When parsnips are soft and beef is tender, your stew is ready. Serve with baked potatoes, crust bread, or a salad.