Ahhhh…fall! Who else thinks this season passes us by way to quickly?!? Every year I vow to slow down and enjoy the beauty of the amazing colors and fabulous weather. Then I blink and it’s gone and I start to feel a little sad. When I’m sad I need comfort food. Like crock pot beef stew. Assemble the ingredients for this perfectly comforting meal before your day kicks into high gear and then you can get out and enjoy the beauty just a little longer instead of worrying about getting dinner on the table. Toast up some crusty bread under the broiler and wrap your hands around a steaming bowl of this stew.
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This is a twist on a traditional beef stew. If you haven’t tried parsnips yet, you must! I mean it….they are my absolute favorite. They’re a little sweet and a little spicy and just create a little surprise burst of flavor in this dish. And plus, they are super good for you! Bonus!
- 1 1/2 pounds beef stew meat
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon celery salt
- 1/4 cup flour
- 1/2 pound parsnips peeled and cut into bite sized chucks
- 1 cup frozen peas
- 1 cup sliced baby portobello mushrooms
- 1/2 sweet yellow onion diced
- 2 1/2 cups beef broth
- 1/2 cup red wine or another 1/2 cup broth
- 1 tablespoon tomato paste
- 1 bay leaf
- Spray the crock with nonstick spray or rub with a little olive oil
- Add the stew meat along with the salt, pepper, celery salt and flour
- Toss together until the meat is coated in flour
- Add the remaining ingredients and stir
- Cook on low for 8 hours
A lot of people like to brown their meat before putting it in the crockpot. If you prefer this, please feel free! However, to me it adds an extra step with extra cleanup, and is not really necessary with this recipe. It is delicious without the extra work!
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