Craving something cozy and hearty? This nourishing stew is your answer! Tender chunks of beef are seared to perfection, then simmered with leeks, thyme, and a splash of white wine for a stew that’s bursting with flavour. Add in creamy sweet potatoes and earthy parsnips, and you’ve got a winter meal that’s as comforting as it is delicious. Get ready for a bowl full of warmth and joy!
Parsnip, Leek & Sweet Potato Beef Stew
2 lbs beef chuck, cut into 2-inch pieces
Kosher salt & freshly ground pepper
Unbleached all-purpose flour, for dusting
3 Tbsp extra-virgin olive oil
2 leeks, white & light green parts only, chopped & rinsed
1 Tbsp fresh thyme leaves
2 Tbsp Worcestershire sauce
3/4 cup dry white wine
3 1/2 cups chicken broth
4 parsnips, peeled & cut into 1 1/2-inch pieces
2 sweet potatoes, peeled & cut into 1 1/2-inch pieces
Chopped fresh dill, for serving
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Generously season beef with salt & pepper. Dust with flour & shake off excess. Heat oven or other heavy-bottomed pot over medium-high, & swirl in 2 tablespoons of oil. Add half of beef in a single layer & cook, turning a few times, until browned in places, 5-7 minutes. Transfer to a plate, leaving fat in pot. Brown remaining beef; transfer to plate.
Preheat oven to 350°F.
Swirl remaining 1 tablespoon oil into pot, still over medium-high heat. Add leeks & thyme & cook until leeks are golden, 3-4 minutes. Add Worcestershire sauce & wine; boil until mostly evaporated. Return beef & any accumulated juices to pot along with broth. Bring to a boil. Cover pot, transfer to oven, & cook 1 1/2 hours.
Remove pot from oven & stir parsnips & sweet potatoes into stew. Cover & continue cooking in oven until beef is fork-tender & vegetables are easily pierced with tip of a knife, about 1 hour.
Ladle stew into shallow bowls, sprinkle with dill, and serve.
Cooled stew can be transferred to an airtight container and refrigerated up to 2 days, or frozen up to 3 months.
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www.marthastewart.com/1545825/light-and-bright-beef-stew