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.

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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.

I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Beef Stew with Parsnips, Peppers, and Onions

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.

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!

How to Make Beef and Parsnip Stew

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.

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

1. Brown beef. 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.
2. Brown 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.
3. Simmer. 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. 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.
4. 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

Use the Right Cut of Beef: Opt for chuck roast, brisket, or beef shank—these cuts are ideal for stews because they become tender and flavorful after long, slow cooking. Avoid lean cuts as they can become tough and dry.

Brown the Beef Properly: Sear the beef cubes in small batches in hot oil to develop a rich, caramelized crust. Browning adds depth of flavor to the stew and enhances the overall taste. Tip: Don’t overcrowd the pan, or the beef will steam instead of brown.

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.

FAQs

What to Serve with Beef Parsnip Stew

Wine Pairings:

Cabernet Sauvignon: With its full body, firm tannins, and dark fruit flavors like black currant and plum, Cabernet Sauvignon complements the richness of the beef and the earthy sweetness of the parsnips. Ideal regions: Napa Valley or Chile.

Malbec: The smooth tannins and bold, fruity flavors of Malbec (think blackberries and plum) offer a great contrast to the hearty, earthy flavors of the stew. Ideal regions: Argentina, particularly Mendoza.

Syrah/Shiraz: Syrah offers peppery, smoky, and dark fruit notes that pair well with the savory, rich flavors of the beef stew. It complements the herbs and garlic in the dish, adding depth to the pairing. Ideal regions: Northern Rhône or Australian Shiraz.

Zinfandel: The bold, spicy character of Zinfandel, with its jammy fruit notes and peppery finish, enhances the flavors of the stew while standing up to its richness. Ideal regions: California, especially Sonoma or Paso Robles.

Beer Pairings:

Stout: A stout has roasted malt flavors with hints of coffee, chocolate, and caramel, which pair beautifully with the savory and slightly sweet notes in the stew, especially from the parsnips and garlic. Ideal style: Imperial Stout or Dry Stout like Guinness.

Porter: Similar to stout but lighter, porters offer deep malt flavors with hints of chocolate and roasted coffee. They complement the beef’s richness while balancing the sweetness of the parsnips. Ideal style: English Porter or Robust American Porter.

Belgian Dubbel: With its malty sweetness, dark fruit flavors (like raisins and figs), and subtle spice, a Belgian Dubbel pairs well with the hearty flavors of the stew while complementing the sweetness of the parsnips. Ideal beer: Westmalle Dubbel or Chimay Red.

Amber Ale: Amber ales offer a nice balance between malt sweetness and hoppy bitterness, making them a good pairing with the rich, savory elements of the stew while enhancing the dish’s flavors. Ideal style: American Amber Ale or English Bitter.

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