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:
- 2 Bell Peppers
- 2 Zucchinis
- 3 Cloves of Garlic
- 1 Whole Onion
- 4 inches off a Leek
- 1 Head of Romanesco
- 8 Carrots
- 1 Package of Organic Grass Fed Ground Beef and or Steak
- 1 Tablespoon Oil
- 1/2 Can of organic Tomato Sauce
- 5 Cups Broth (any type of broth you like)
- 2 Teaspoons Salt
- 2 Teaspoon Pepper
- 2 Teaspoon Onion Powder
- 2 Teaspoons Garlic Powder
- 2 Teaspoon Cumin
- Optional; 2 Teaspoons Red Pepper Flakes to spice it up
If using ground beef for meatballs:
Mix seasonings with beef:
- 2 Teaspoons Pepper
- 2 Teaspoon Salt
- 2 Teaspoons Cayenne Pepper
- 2 Teaspoon Onion Powder
- 2 teaspoons garlic Powder
- 8 Large Parsnips
- 4 Cloves Garlic
- 2 Tablespoon Fresh Thyme
- 3 Tablespoons broth from better than bouillon
- 1 Teaspoon Oil
- Using a crock pot you may cook on high for 4 hours or low for 6 to 8 hours
- 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.
- 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.
- 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.
- 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.
- 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.
- In a small pan, drizzle 1 teaspoon oil and saute chopped garlic and fresh thyme.
- Don’t dump the broth just yet!
- 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.
- In a bowl add your parsnips and stew on top and enjoy 🙂
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