Beef Stew with Parsnips & Dried Mushrooms | TheNavagePatch.com

Beef Stew with Parsnips & Dried Mushrooms

Course Main Course
Cuisine American
Servings 4

Ingredients

  • 4 tablespoons vegetable oil
  • 1 1/4 pound beef shoulder - cubed
  • 1 large sweet onion - roughly chopped
  • 1 large parsnip - up to 1/2 pound, diced
  • 2 celery ribs - sliced
  • 5 red potatoes - a little over 1 pound, skins left on and cubed
  • 1 small handful dried porcini mushrooms - finely diced
  • 1 small handful dried black trumpet mushrooms - finely diced
  • 2 Berkley & Jensen Soft Beef Bouillon Cubes - or 4 of the smaller Oxo/Knorr/Herb Ox cubes
  • 2-3 bay leaves
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 5 cups water

Instructions

  1. Heat a cast iron pot or heavy dutch oven over medium high heat.
  2. When hot, add vegetable oil. When oil is hot, add beef and brown.
  3. Add onions and cook for about 3-4 minutes, stirring often.
  4. Add parsnip and celery and cook another 2 minutes, stirring often.
  5. Add potatoes and stir to combine.
  6. Add mushrooms, bouillon, bay leaves, spices and water. Stir until bouillon is dissolved.
  7. Cover pot and simmer for 1 hour.
  8. If a thicker stew is desired, melt 1/2 stick unsalted butter in a small pot, then whisk in 1/4 cup flour. Cook the roux for about 5 minutes over medium low heat, then stir into the stew and continue to cook until thickened, about 5 minutes more.

Recipe Notes

For those opposed to bouillon, substitute beef stock for the water and add 1 1/2 teaspoons table salt or 1 tablespoon Diamond Kosher salt or 1 3/4 teaspoons Morton's Kosher salt.