Beef Stew with Parsnips & Dried Mushrooms
This beef stew recipe replaces carrots with parsnips and adds dried porcini and black trumpet mushrooms to make a meal worthy of a king!
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
- Heat a cast iron pot or heavy dutch oven over medium high heat.
- When hot, add vegetable oil. When oil is hot, add beef and brown.
- Add onions and cook for about 3-4 minutes, stirring often.
- Add parsnip and celery and cook another 2 minutes, stirring often.
- Add potatoes and stir to combine.
- Add mushrooms, bouillon, bay leaves, spices and water. Stir until bouillon is dissolved.
- Cover pot and simmer for 1 hour.
- 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.
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.
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