Beef and Parsnip Stew

From: The Illustrated Quick Cook

These pictures are not doing anything justice. I guess that’s what I get for taking phone pictures of a cook book in flourescent lighting.

This meal requires a dish that can go from stove top to oven. I didn’t have one so I started in a LARGE skillet then transferred to a casserole dish for baking. Work with what you have!

INGREDIENTS

3 Tbls Olive Oil
2 Onions, finely chopped
Handful Fresh Thyme
4 Garlic cloves, finely chopped
2.5 lb Beef stew cubes
4 Large Carrots, rough chopped
5 Parsnips, rough chopped
3 Cup Beef Stock
1 Tbls Butter
14 oz Button Mushrooms

DIRECTIONS

Preheat oven to 350
Heat oil & add onions to cook for 6-8 minutes
Stir in thyme, garlic &  season w/ salt and pepper
Add steak and cook 10 min until browned
Add carrots and parsnips
Pour in stock.
Bring to boil, reduce to simmer cover and put in oven for 1 hour
With 10 minutes left to baking heat butter in small frying pan, add mushrooms and cook for 5-8 minutes
Add to the stew and bake another 30 minutes
?Let cool completely before transferring to freezer safe container
Good for 3 months
To serve: Defrost in fridge overnight, transfer to large casserole and bake @ 350 for 30-40 minutes.