Vegetable and Beef Stew Over Mashed Parsnips


Serves 4 to 6


*For this recipe you can use whatever vegetables you have; this is what I used:

If using ground beef for meatballs:

Mix seasonings with beef:


Mashed Parsnips:


  1. Using a crock pot you may cook on high for 4 hours or low for 6 to 8 hours
  2. Add 5 cups broth and tomato sauce to the crock pot along with; chopped bell peppers, chopped zucchini, diced garlic, chopped romanesco, and chopped carrots.
  3. In a pan drizzle 1 tablespoon of oil and heat over medium heat. If using steak season the steak with salt and pepper to taste and sear on both sides (a little under 2 minutes per side). If using ground beef; in a medium bowl add ground beef and all seasoning above. Make into small 2 inch balls and saute on a pan with 1 tablespoon olive oil over medium heat until the outside is nice and cooked. Add to crock pot.
  4. In the same pan you cooked the meat, add chopped whole onion and chopped leeks. Cook until lightly golden brown and add to crock pot.
  5. Add the rest of the seasonings for the stew to the crockpot, put the lid on and set the timer. High for 4 hours or low for 6 to 8 hours. Check every hour and stir.


Mashed Parsnips:

  1. In a large pot add 8 cups of water and 3 tablespoons of your favorite better than bouillon broth mix. You may also use already made vegetable broth and add water if necessary. Wait until it comes to a light boil and add parsnips. Cover with a lid, turn heat down to a simmer and let cook for about 15 to 20 minutes or until you can easily stick a fork through the parsnips.
  2. In a small pan, drizzle 1 teaspoon oil and saute chopped garlic and fresh thyme.
  3. Don’t dump the broth just yet!
  4. Scoop in the parsnips into a large blender or food processor (may break it up in sections if it doesn’t all fit). Blend all ingredients together adding 1/2 cup of the broth. May add more broth as needed.
  5. In a bowl add your parsnips and stew on top and enjoy 🙂
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