Beef stew with carrots and parsnip

Parsnips were a staple vegetable in centuries gone by, but were gradually forgotten as their cousin the carrot became more popular. Today, however, they are enjoying a comeback, partly due to the renewed interest in old-fashioned crops, and also because they have so many nutritional benefits.

From l’Encyclopédie visuelle des aliments


  • 6 carrots
  • 6 parsnips
  • 1 tbsp (15 ml) rapeseed oil
  • 2 lb (1 kg) beef chuck or shoulder steak
  • 1 onion
  • 3 cloves
  • 2 garlic cloves
  • 1 sprig of thyme
  • 1 bay leaf
  • 4 cups (1 l) beef stock
  • Salt and pepper to taste


  1. Slice the carrots and parsnips into 1/2-inch pieces (just over 1 cm thick).
  2. Heat the oil in a skillet and brown the meat on all sides.
  3. Put a quarter of the carrots and parsnips into a stockpot.
  4. Cover with the meat.
  5. Push the cloves into the peeled onion and add it to the pot along with the garlic and herbs.
  6. Cover with the remaining carrots and parsnips.
  7. Add the beef stock, and season.
  8. Cover and cook in the oven at 180 °C (350 °F) for 2 to 3 hours.

Recipe from 1.1072355