Beef Stew - Carrots, Potatoes, Parsnips and Steak - PoorMansGourmet

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Cut the whole onion in half, then slice it into half-inch pieces.

Chop some fresh parsley.

Pour olive oil into a hot pot.

Add the chopped onion to the pot and season with kosher salt and black pepper.

Sauté the onion until it turns golden brown.

Cut the russet potatoes lengthwise into strips, then into bite-sized pieces.

Cut the fresh peeled carrot and parsnip into bite-sized pieces after trimming the ends.

Cut the celery in half and then into smaller pieces.

Once the onion is golden brown, add broth and the chopped vegetables to the pot, then cover with a lid.

Season the beef chuck with kosher salt and black pepper on both sides.

Sear the beef in a hot pan for about 5 minutes on one side, then flip and cook for a few more minutes.

Remove the beef from the pan and let it rest for about 5 minutes.

Add a little water to the pan to deglaze and create a fond.

Prepare brown gravy mix by adding the powdered contents to a couple of cups of water and whisking it together.

Add the brown gravy to the fond in the pan and cook for a few minutes.

Slice the rested beef into long strips, then cross-cut into bite-sized pieces.

Add the sliced beef to the pot with the vegetables and gravy.

Stir everything together and cover with a lid.

Let the stew simmer for about an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary