Country Style Beef Stew

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This is such a simple recipe from About Southern Food , but the results are so comforting and delicious – I keep coming back to it.

I basically followed it, with one major exception – can you guess? I used parsnips instead of potatoes – such a good decision! Seriously, people can barely tell, if at all, you don’t have to worry so much about over-cooking them, and they’re so much better for you!! Clearly a no-brainer.

Other minor deviations:
I added in some port that I think I’d previously soaked some prunes in for another dish – can only make things better, right?
And I don’t think I cooked it for as long as they said to – maybe half the time. It tasted fine to me!
And I used arrowroot instead of cornstarch.

Basically, cube and sear the meat in oil,
cook it with salt and bay leaf, other herbs (thyme?) and beef broth for at least half an hour,
add in the carrots, parsnips, and onions for another half hour,
add in whatever else you want.
Add in some arrowroot/cornstarch mixed with water, and done!

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