Beef and Parsnip Stew

Rich, hearty stew with chunks of beef, peppers, tomatoes, and parsnips – this cozy beef and parsnip stew is easy, satisfying, and comforting! I love stews all winter long – and they are one of the easiest ways to get the family eating more vegetables.

Slowly simmering stew on the stove is one of the best parts of fall – and my recipe is simple enough you can make this delicious dish anytime the craving strikes! My husband absolutely loves this hearty stew – it is one of his favorites that I make. Stew is seriously one of my all time favorite meals. When the nights start to get crisp and the days aren’t so hot, all I can think of is tucking into a big bowl of a hot meaty soup – it’s the perfect easy dinner.

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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Beef Stew with Parsnips, Peppers, and Onions

If you love the flavor of parsnips – the less-sweet, slightly-spicy cousin of carrots, you’re going to love this simple way to add them to stew. The flavor balances perfectly with chunks of browned stew meat and browned vegetables, without making it overly sweet like carrots often can.

If you’ve never tried parsnips before, start with my Herbed Roasted Parsnips – it is a foolproof way to bring out the buttery, spicy flavor and it is super easy to prep. You can even use the leftovers in this recipe!

Beef and Parsnip Stew ingredients

To make this stew, we will need the following ingredients:

• 2 pounds stew meat: The main protein source, typically chuck or beef shank. These cuts become tender and flavorful after slow cooking, adding richness and depth to the stew.
• 1 large yellow onion: Adds sweetness and a savory depth to the stew, breaking down during cooking to create a flavorful base.
• 1 bell pepper: Provides a subtle sweetness and brightens the overall flavor of the stew, adding a slight crunch if not overcooked.
• 4 large parsnips, peeled: Adds a mild, sweet, earthy flavor with a hint of nuttiness. Parsnips also contribute a hearty texture to balance the richness of the beef.
• 1 can diced tomatoes: Contributes acidity and brightness, balancing the richness of the beef and the sweetness of the parsnips. The tomatoes also enhance the overall flavor complexity of the stew.
• 1 can tomato sauce: Adds body and richness to the broth, creating a smooth, thick base for the stew. The tomato sauce also enhances the savory flavors.
• 4-6 cloves garlic, diced: Brings a strong, aromatic flavor to the dish, adding depth and a hint of heat that complements the beef and parsnips.
• 2-3 bay leaves: Infuses a subtle herbal, slightly floral flavor that enhances the overall aroma of the stew. Bay leaves add a layer of complexity.
• 1 tablespoon Italian herbs seasoning: A blend of herbs like oregano, basil, thyme, and rosemary, this seasoning brings an earthy, aromatic flavor, tying the ingredients together with a Mediterranean touch.
• Beef stock: Acts as the liquid base for the stew, providing a rich, savory flavor that complements the beef. The beef stock deepens the flavor and adds moisture to help tenderize the meat and balance the tomato’s acidity.
• Celtic sea salt and pepper, to taste: Enhances the natural flavors of the ingredients. Salt draws out the moisture and flavor from the meat and vegetables, while pepper adds a mild heat and spice.

Steps to Make Beef and Parsnip Soup

Once you’ve gathered your ingredients, we will use the following process:

Brown Meat

In a large, heavy pot or dutch oven with a splash of olive oil, heat until the oil is shimmery. Add stew meat in batches to just cover the bottom of the pot, stirring occasionally, to brown beef. When beef is browned on all sides, remove and set aside.

Cook Vegetables

Add onions to pan, stirring to coat in oil and beef drippings. Cook on medium, stirring occasionally, until onions are lightly softened. Add in peppers and parsnips, mix, and continue to brown until all vegetables are softened and lightly browned, about 5 minutes.

Add Seasoning

Stir browned beef back in, with garlic, diced tomatoes, tomato sauce, herbs, seasonings, stock, and bay leaves. Bring to a boil, then reduce to a light simmer.

Simmer

Let cook at least 30 minutes, stirring occasionally to prevent burning. If your stew broth reduces too much, add more water. Soup can be finished in a slow cooker from this point.

Enjoy

When parsnips are soft and beef is tender, after about 30 minutes, your stew is ready. It can continue to simmer for up to another hour, if desired. Serve with baked potatoes, crust bread, or a salad.

Tips and Tricks for Perfect Parsnip and Beef Stew

Caramelize the Vegetables: While this step is technically optional, it will yield the best flavor. Sauté the onions, garlic, and carrots before adding them to the stew. This adds sweetness and enhances the flavor of the vegetables. Give the parsnips a quick sear too for extra flavor before they go into the pot.

Deglaze the Pan: After browning the beef and sautéing the veggies, deglaze the pot with a bit of red wine, beer, or beef stock. Scrape up all the browned bits from the bottom of the pan for maximum flavor.

Add Parsnips at the Right Time: Parsnips cook faster than potatoes and carrots, so add them in the last 30-40 minutes of cooking to avoid mushiness.

Cook Low and Slow: Whether on the stovetop or in a slow cooker, cook the stew on low heat for several hours. Slow cooking breaks down the tough fibers in the beef, making it tender. If using a stovetop, let it simmer gently on low heat for 2.5-3 hours.

Thicken the Stew: For a thicker stew, mix 1 tablespoon of flour or cornstarch with a bit of water and stir it into the stew in the last 30 minutes of cooking. Alternatively, you can mash a few parsnips or potatoes and stir them into the stew for natural thickening.

Season Gradually: Add salt and pepper throughout the cooking process, but taste and adjust the seasoning before serving. Slow cooking can concentrate flavors, so you may need less salt than expected.

Add Herbs and Aromatics: For deeper flavor, add bay leaves, thyme, rosemary, or parsley stems. Tie fresh herbs into a bundle or use a herb sachet for easy removal before serving. Add a splash of balsamic vinegar or Worcestershire sauce toward the end for extra depth and a hint of acidity.

Let It Rest: Once the stew is done, let it sit for about 15-20 minutes before serving. This allows the flavors to meld and the beef to absorb more juices.

Serve with Fresh Garnishes: Brighten up the rich stew by garnishing with fresh parsley or a squeeze of lemon juice before serving to cut through the richness.

Beef and Parsnip Stew FAQs

What to Serve with Beef Parsnip Soup

Try my favorite Garlic Herb Focaccia bread and my favorite arugula walnut cranberry salad.

Try these sides:

The Best Easy No Knead Bread

Easy Garlic Bread

Honey Butter Cornbread

Cherry Danish Cheesecake Bars

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5 from 1 vote

Beef and Parsnip Stew

By: Courtney ODell

Servings: 8 people

Prep: 10 minutes mins

Cook: 45 minutes mins

Hearty, comforting stew loaded with beef, parsnips, and vegetables.

Equipment

• 1 Dutch Oven 8 QT

Ingredients 

1x2x3x

• ▢ 2 pounds stew meat
• ▢ 1 large yellow onion
• ▢ 1 bell pepper
• ▢ 4 large parsnips, peeled
• ▢ 1 bell pepper, de-seeded and diced
• ▢ 1 can diced tomatoes
• ▢ 1 can tomato sauce
• ▢ 4-6 cloves garlic, diced
• ▢ 2-3 bay leaves
• ▢ 1 tablespoon Italian herbs seasoning
• ▢ Celtic sea salt and pepper, to taste

Instructions 

• In a large, heavy pot or dutch oven with a splash of olive oil, heat until the oil is shimmery.
• Add stew meat in batches to just cover the bottom of the pot, stirring occasionally, to brown beef. When beef is browned on all sides, remove and set aside.
• Add onions to pan, stirring to coat in oil and beef drippings.
• Cook on medium, stirring occasionally, until onions are lightly softened.
• Add in peppers and parsnips, mix, and continue to brown until all vegetables are softened and lightly browned, about 5 minutes.
• Stir browned beef back in, with garlic, diced tomatoes, tomato sauce, herbs, seasonings, stock, and bay leaves.
• Bring to a boil, then reduce to low.
• Let cook at least 1 hour (preferably 2 hours), stirring occasionally to prevent burning.
• If your stew broth reduces too much, add more water.
• Soup can be finished in a slow cooker from this point.
• When parsnips are soft and beef is tender, your stew is ready. Serve with baked potatoes, crust bread, or a salad.

Nutrition

Calories: 84kcalCarbohydrates: 20gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 84mgPotassium: 484mgFiber: 5gSugar: 7gVitamin A: 1005IUVitamin C: 58mgCalcium: 62mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: American, soup

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