Until recently, I always made my beef stew the same way. But lately I’ve been experimenting with different vegetables this recipe for beef and parsnip stew is my latest creation. Parsnips are similar to carrots, but with a mellower flavor and provide a nice alternative here for people who can’t or don’t want to eat potatoes either due to their carbohydrate content or a nightshade sensitivity. The addition of the mushrooms adds a pleasant “umami” flavor and also stretches the budget a bit by requiring less meat and still feeling very meat dense.
I’ve also been experimenting with using different herbs and spices. A few months ago I played around with cinnamon, rosemary and sage for a cinnamon beef stew that knocked my socks off! This time I put some leftover fresh marjoram to use and created another satisfying flavor combination in a hearty cold weather dish.
Notes for healing diets:
- This dish is Whole30 compliant and paleo autoimmune protocol (AIP) safe.
- Parsnips are not SCD legal (see the note here on the official Specific Carbohydrate Diet page). Omit and simply substitute additional carrots.
- To make this dish low-FODMAP, omit the mushrooms, onion, and garlic.
Beef and Parsnip Stew Recipe:
- 1 pound grassfed beef stew meat, cut into 1 inch pieces
- salt and pepper to taste
- 2 tablespoons coconut oil
- 1 medium carrot, chopped or cut into small rounds
- 1 medium onion, diced
- 1 medium celery stalk, finely chopped
- 2 cloves garlic, minced or pressed
- 2 portobello mushroom caps and stems, cut into bite size chunks
- 3 medium parsnips, peeled and cut into chunks
- 2 cups beef broth
- 2 tablespoons balsamic vinegar
- 2 sprigs fresh marjoram
- Salt and pepper beef generously. In a large pot or Dutch oven, melt coconut oil over medium heat, then sear the beef on all sides. Remove meat and set aside.
- In the same pot, saute the carrot, onion, celery, and garlic for about 3 minutes.
- Add the parsnips and mushrooms and saute for an additional 2-3 minutes, or until the mushrooms begin to release their moisture.
- Add the broth and vinegar to the pan, scraping up the brown bits, and cook until it begins to reduce and thicken slightly.
- Return meat to the pot and add more salt and pepper to taste and marjoram.
- Bring to a boil, then reduce heat and place lid on pot. Simmer for 1 hour.
- If stew is very dry after an hour of simmering, add up to one cup of water.
- Simmer for another 30-45 minutes.