Slow Cooker Beef Stew with Parsnip

This beef stew always has people asking for the recipe. It is thick and heavy on the onion, as that is what my family likes. As I am lazy, I do not brown the beef before sticking in the slow cooker.

Step: 1

Mix ground beef, carrots, onions, parsnip, sweet potato, water, brown gravy mix. onion gravy mix, beef bouillon, salt, pepper, oregano, basil, and thyme in a slow cooker.

Step: 2

Cook on Low for 8 hours.

Per Serving: 295 calories; protein 18.1g; carbohydrates 31.5g; fat 10.8g; cholesterol 50.1mg; sodium 1424.5mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being cooked all of it , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.