Light and Bright Beef Stew

Level

Cooking

Preparation

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	³⁄₄ cup
Worcestershire Sauce	2 tbsp
Chicken Broth	3 ¹⁄₂ cups
Extra-Virgin Olive Oil	3 tbsp
Salt
Black Pepper

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.

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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