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.