Light and Bright Beef Stew
Level
moderate
Cooking
120 min
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 | 3⁄4 cup |
Worcestershire Sauce | 2 tbsp |
Chicken Broth | 3 1⁄2 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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