Beef And Parsnip Stew

Total Time: 5 hrs Preparation Time: 4 hrs Cook Time: 1 hr

Ingredients

• Servings: 5
• 1 1/4 lbs beef stew meat, cut into 3/4-inch cubes
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1/2 cup dry red wine
• 1 teaspoon salt
• 1/2 teaspoon dried italian seasoning
• 1/8 teaspoon black pepper
• 8 ounces peeled baby carrots
• 2 parsnips, peeled and cut into 3/8-inch slices
• 3/4 cup sugar snap pea
• 4 lbs meaty beef bones
• 2 large onions, cut into wedges
• 2 large carrots, halved
• 4 celery ribs, halved
• 3 1/2 quarts cold water, divided
• 8 sprigs fresh parsley
• 2 bay leaves
• 1 teaspoon dried thyme leaves
• 6 black peppercorns
• 3 whole cloves

Recipe

• 1 preheat oven to 450°f
• 2 rinse bones in cold water. place bones in large roasting pan; roast in oven 30 minutes, turning once.
• 3 arrange onions, carrots and celery over bones. roast 30 minutes more.*.
• 4 transfer bones and vegetables to stockpot or 5-quart dutch oven. skim and discard fat from roasting pan.
• 5 to deglaze roasting pan, add 2 cups water to pan. cook over medium-high heat, scraping up brown bits and stirring constantly 2 to 3 minutes or until mixture has reduced by about half. transfer mixture to stockpot.
• 6 add remaining 3 quarts water, parsley, bay leaves, thyme, peppercorns and cloves to stockpot. bring to a boil over high heat. reduce heat to medium-low; simmer, uncovered, 3 to 4 hours, skimming foam off top occasionally.
• 7 remove stock from heat; cool slightly. remove large bones. strain stock through large sieve or colander lined with several layers of damp cheesecloth set over large bowl; discard bones and vegetables.
• 8 use immediately or refrigerate stock in tightly covered container up to 2 days or freeze stock in storage containers for several months.
• 9 *for added zip, spread 3 ounces tomato paste over bones at this point. roast an additional 15 minutes. proceed as directed in step 3.
• 10 beef stock.
• 11 after beef stock is made continue with the stew by tossing beef in flour to coat. heat oil in large saucepan over medium-high heat. add beef and remaining flour; brown, stirring frequently.
• 12 stir in beef stock, wine, salt, italian seasoning and pepper. bring to a boil over high heat. reduce heat to medium-low; simmer, uncovered, 1 hour.
• 13 add carrots. cook 15 minutes. add parsnips. simmer 8 minutes or until vegetables and meat are tender.
• 14 stir in peas. cook and stir over medium heat until heated through.