Beef stew no potatoes

I'm not eating potatoes still, so this beef stew uses parsnips instead.

Ingredients:

2 lbs stew beef, rolled in flour seasoned with salt and pepper. Browned in a little oil.

4 carrots, diced

4 parsnips, diced

3 celery stalks, diced

3 cloves garlic, minced

1 can drained green beans

1 32 ounce box beef broth

water as needed

1 teaspoon wocestershire sauce

3 bay leaves

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

dash allspice

Brown beef on stovetop

Add all ingredients to crockpot. If beef stock alone doesn't cover everything add a bit of water.

Cook on high for at least 6 hours

When meat is tender it's time to make a cornstrach slurry.

Mix 2-4 tablespoons cornstarch in a measuring cup with some of the hot broth. Stir together. Add slurry to the crockpot and let it heat through and thicken slightly.

Serve stew with biscuits or rolls. Sprinkle with parsley.

Comments

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