Slow Cooker Beef Stew with Parsnip

Ingredients

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 parsnip, peeled and sliced
• 2 cloves garlic, minced
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour

Directions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the beef cubes and cook until browned on all sides, about 8 minutes.
3. Transfer the beef to a slow cooker.
4. Add the onion, carrots, potatoes, parsnip, garlic, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
5. In a small bowl, whisk together the beef broth, tomato paste, and flour. Pour into the slow cooker and stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
7. Serve the stew over mashed potatoes or with a side of crusty bread.

Interesting Facts

• Parsnips are a root vegetable related to carrots and have a sweet flavor.
• Beef stew meat is usually chuck roast that has been cut into cubes.
• Slow cookers work best when they are two-thirds to three-fourths full.