Karen Hanrahan here. While discussing parsnips and great ways to use them, I mentioned my mom’s recipe for beef stew.  At this  wintery time of year it's a hearty dish that speaks to comfort and flavor. I often add parsnips.

Chef Kelly Fisher asked me to share my recipe:

Brown 2 lbs of floured stew meat in oil. Add 4 C Boiling Water. I T of Lemon Juice, 1 Teas of Worcestershire sauce, 1 large clove of Garlic crushed, 1 large onion chopped, 1 T of salt, 1 teas of sugar, fresh ground pepper, ½ teas sweet paprika, a dash of allspice or clove, 2 bay leaves. Simmer for 2 hours. Add veggies during the last hour: Carrots, Parsnips, Mushrooms, Potato, Rutabaga. Remove Bay Leaves

Excellent served with a green salad and fresh whole grain bread.

Stay Warm. Eat Well.

Chef Kelly Fisher ~ Classic Cuisines Catering ~ THIS is what we do.
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