Beef Stew with Potatoes and Parsnips
1/4 cup all-purpose flour
Coarse salt and pepper
2 pounds boneless The Farm’s beef chuck roast, or stew meat chunks 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 The Farm white potatoes, halved lengthwise
1 pound The Farm parsnips, peeled and cut into 1/2-by-2-inch pieces
1 tablespoon white vinegar
1. Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate.
2. Add remaining tablespoon oil, onion, garlic, and tomato paste and saute until fragrant, 2 minutes. Add 3 cups water and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, potatoes, parsnips, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar and serve.
In Season: Parsnips require cold weather to convert their starches into sugar and develop their appealingly sweet flavor, so they are harvested in the late fall, after the frost sets in. They store well and are available throughout the winter and spring.
What to Look For: Parsnips look similar to ivory or pale-yellow carrots, with a bulbous top tapering down to a skinny root. Choose small, firm parsnips that are not limp or shriveled.
How to Store: Keep parsnips loosely wrapped in the produce drawer of the refrigerator, and use within two to three weeks.