Light and Bright Beef Stew
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Light and Bright Beef Stew

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Level

moderate
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Cooking

120 min
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Preparation

30 min
Ingredients
Servings
6
Beef Chuck
cubed
1 kg
Sweet Potatoes
peeled and cut into small pieces
2
Parsnips
peeled and cut into small pieces
4
Leeks
white and light green parts only, chopped and rinsed
2
Thyme Leaves
1 tbsp
Dill
chopped, for serving
Dry White Wine
34 cup
Worcestershire Sauce
2 tbsp
Chicken Broth
12 cups
Extra-Virgin Olive Oil
3 tbsp
Salt
Black Pepper
How to cook
Prepare beef
  • Generously season beef with salt and black pepper. Heat your pot over medium-high, and swirl in 2 tablespoons of oil.
  • Add beef to a single layer and cook, turning a few times, until browned in places, 5-7 minutes. Transfer to a plate, leaving fat in the pot.
Start cooking
  • Swirl the remaining 1 tablespoon of oil into the pot, still over medium-high heat. Add leeks and thyme and cook until leeks are golden, 3-4 minutes.
  • Add Worcestershire sauce and wine, and boil until mostly evaporated.
  • Return beef and any accumulated juices to the pot along with the broth. Bring to a boil.
  • Preheat the oven to 178°C.
  • Cover pot, transfer to oven, and cook for 1 1/2 hours.
  • Remove pot from oven and stir parsnips and sweet potatoes into stew.
  • Cover and continue cooking in the oven until beef is fork-tender and vegetables are easily pierced with the tip of a knife.
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