Red wine beef stew with parsnips and carrots from Food52: A New Way to Dinner: A Playbook of Recipes and Strategies for the Week Ahead (page 247) by Amanda Hesser and Merrill Stubbs

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Accompaniments: Creamed kale; Sour cream mashed potatoes and parsnips; Mashed potato and parsnip cakes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • averythingcooks on May 20, 2021

    This is a really good stew. I cut it back to 1/3 (for 1 lb of beef), made it in the morning & reheated on the stove for dinner. There was no need to thicken the broth as instructed - it was rich & flavourful without that step. As I like to up the veg whenever I can, I also added frozen butternut squash cubes and then frozen peas & roasted peppers just as I was reheating it. Also, as I needed only 1/3 cup of canned tomatoes, I chopped up a handful of grape tomatoes and added a shot of tomato paste. Served over a bed of smashed potatoes, this was a real winner.

  • Rachaelsb on March 13, 2018

    Perfect, perfect beef stew especially on a cold winter night. The flavor is a perfect explosion of comfort and richness.

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