Serves 4
120 min
Parsnip, Leek, and Riesling Beef Stew
Recipe GLPR19d0dd1b6c981e
A refined autumn beef stew enriched with sweet parsnips, tender leeks, and delicate squash, braised in dry Riesling wine and aromatic sage. Anchovies add hidden depth while lemon zest and fresh parsley brighten the finished dish. Perfect for a comforting, elegant dinner.
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Ingredients
3 leeks, white and light green parts, cleaned, halved lengthwise, and cut into 1/2-inch pieces
6 parsnips, peeled and cut into roughly 1-inch chunks
1 small delicata or half a butternut squash, peeled, seeded, and cut into 1-inch cubes
2 tablespoons olive oil
2 anchovy fillets, minced
3 cloves garlic, minced
10 fresh sage leaves, finely chopped
1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon all-purpose flour
1 cup vegetable broth
1/2 cup dry Riesling wine
Sea salt to taste
Black pepper to taste
1 Zest of 1 lemon
3 tablespoons fresh parsley, chopped
Directions
Pat the beef cubes dry with paper towels and season generously with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the beef on all sides until deeply browned, about 3-4 minutes per batch. Transfer to a plate and set aside.
Reduce heat to medium. Add the minced anchovies to the pot, stirring continuously until they dissolve into the residual oil, about 1-2 minutes. Add the minced garlic and chopped sage, stirring constantly for about 1 minute until fragrant.
Sprinkle the flour over the aromatic base and stir for 1 minute to create a light roux, scraping up any browned bits from the bottom of the pot.
Pour in the dry Riesling wine, stirring to loosen all the flavorful caramelized bits from the pot bottom. Allow it to simmer for 2 minutes to slightly reduce and cook off some alcohol.
Add the vegetable broth and stir well. Return the seared beef to the pot along with any accumulated juices. Bring to a gentle simmer, then reduce heat to low. Cover partially and cook for 35-40 minutes, stirring occasionally.
Add the parsnip chunks, leek pieces, and squash cubes to the pot. Stir to distribute evenly. Cover and continue simmering for an additional 40-50 minutes, until the beef is very tender and the vegetables are soft but not falling apart.
Taste the stew and adjust seasoning with salt and pepper as needed. Stir in the lemon zest and most of the chopped parsley, reserving a small amount for garnish.
Ladle the stew into bowls and garnish with the remaining fresh parsley. Serve hot.
