Slow-Cooked Beef Stew with Parsnips and Herbs

Parsnips, fresh rosemary, and thyme are a welcome addition to a traditional beef stew.

Serves: 6Hands-on: 5 minutesTotal: 10 hours 5 minutesDifficulty: Easy

Serves: 6

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 tsp. salt
  • 1½ lb. beef chuck roast, cut into 1" cubes
  • 1 large yellow onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 large stalk celery, chopped
  • 2 large carrots, peeled and cut into ½" pieces
  • 2 large parsnips, peeled and cut into ½" pieces
  • 1 lb. new potatoes, quartered
  • 1 can (14 oz.) beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 small sprig fresh rosemary
  • ½ tsp. ground black pepper

Directions

  • Grease a 4-quart slow cooker with oil. Stir in all ingredients, cover, and cook for 8 to 10 hours.
  • Remove and discard the bay leaf.

Recipe Information

Serves: 6

Ingredients

  • 1 Tbsp. vegetable oil
  • 1 tsp. salt
  • 1½ lb. beef chuck roast, cut into 1" cubes
  • 1 large yellow onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 large stalk celery, chopped
  • 2 large carrots, peeled and cut into ½" pieces
  • 2 large parsnips, peeled and cut into ½" pieces
  • 1 lb. new potatoes, quartered
  • 1 can (14 oz.) beef broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 small sprig fresh rosemary
  • ½ tsp. ground black pepper

Directions

  • Grease a 4-quart slow cooker with oil. Stir in all ingredients, cover, and cook for 8 to 10 hours.
  • Remove and discard the bay leaf.

Nutrition Information

Nutrition Information
Amount per serving
Calories290
Total Fat10g
Saturated Fat3.5g
Cholesterol60mg
Sodium730mg
Total Carbohydrate21g
Dietary Fiber3g
Sugars5g
Protein27g