Beef Parsnip Stew

This beef stew is the epitome of comfort food. Though famous chefs and grandmother’s labor over their stew mine takes hardly any effort at all, and my friends and family secretly confide in me that mine beats all others. I like using a chuck roast and I look for the most marbled one, not one with thick chunks of fat or ones that are too red with not much fat. I find one that has fat woven through it.

Start with a small grass-fed chuck roast, under two pounds. Cut the roast into chunks. Keep in mind here that the bigger the chunks the longer the cooking time will be, so I cut mine small. Cutting them smaller also ensures that there will be meat in every bite. Next get a big heavy pot hot, and add in some beef tallow, and fry the meat in at least two batches, keeping a little space between the chunks. If the meat gets too crowded it will boil the meat, rather than brown it, and will dry the meat out, so don’t crowd them together.

When each batch is browned, transfer it, with a slotted spoon, to another container. Continue browning the rest of the meat the same. Once all the meat is browned, and out of the pot, add in a little butter and chopped onions. I like the sweet onion. Don’t worry about measurements, put a lot in if you like onions. Add a good amount of salt and let it brown, lightly for five or so minutes. Add back in the meat, along with three cups of beef or lamb bone broth. Put a lid on the pot and let it all simmer, on the lowest heat for about an hour and forty minutes.

Just before the time is up, peel and cut up parsnips. I like the smaller sweet ones. If parsnips are not available I use white sweet potatoes, or a mix of the two is even better. Add in the parsnips and put the lid back on and cook for another 30-minutes, or less if the chunks are smaller.

Don’t tell anyone, but this is the secret ingredient to my beef stew, apple juice! I add in about a half cup of it. You can always add more before the stew is just about done. I also add in dried Herbs de Provence or Savory. Finally give the stew a taste and season with salt, and enjoy!

“The degenerative and inflammatory diseases can often be corrected by the use of gelatin-rich foods.” -Ray Peat.