Save this Martha StewartSee original recipe on www.marthastewart.com

Beef Stew With Potatoes And Parsnips

advertise
Beef Stew With Potatoes And Parsnips

Ingredients

  • 1/4 cup all-purpose flour
  • coarse salt and pepper
  • 2 pounds boneless beef chuck roast, cut into 1-inch pieces
  • 3 tablespoons vegetable oil, divided
  • 1 medium yellow onion, diced medium
  • 4 cloves garlic, chopped
  • 1/4 cup tomato paste (from one 6-ounce can)
  • 1 pound fingerling potatoes, halved lengthwise
  • 1 pound parsnips, peeled and cut into 1/2-by-2-inch pieces
  • 1 tablespoon white vinegar
advertise

Social Stats

0Rating
0-5
931Pinterest
Pins
17Facebook
Shares
1Tweets
0StumbleUpon
Views

Recipe Stats

Published 2014-09-09 12:35:51 (2 years ago).

0 people like this recipe.


Share Recipe

Link

Follow Us


Search Tips
OK
×