| Prep: 30 mins | Cook: 2 hrs – 2.5 hrs | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 502 | 27g | 10g | 45g |
| sugars | fibre | protein | salt |
| 15g | 9g | 30g | 0.95g |
It’s Sunday evening, the family is gathered at the dinner table, and the aroma of a slow-cooked dinner has filled every corner of the house. There’s nothing that embodies Midwestern comfort quite like a good stew, specifically, our Braised Hamburg Parsley and Beef Stew. Representing a melting pot of prime beef, vegetables, fruits, fragrant spices, and fresh herbs, this hearty stew is a testament to heartland cooking and farm-to-table freshness.
Midwestern Roots Meet Globally-Inspired Flavors
Born and raised in Nebraska, I’ve spent countless hours exploring the secrets of traditional Midwestern recipes. Our iconic Braised Hamburg Parsley and Beef Stew, however, marries familiar comfort with a touch of the unexpected. The crispness of the apples and pear, the sweetish twist of honey, and the dash of cinnamon steal your senses away to European-style delicacies. I find it almost similar to Beef Bourguignon, the classic French stew, but with a unique Omaha-esque spin.
The Ingredients: A Harmony of Health and Flavor
The beauty of this recipe is not just in its flavors, but the nutritional punch it brings to the table. Prime cuts of chuck roast offer an excellent source of protein, essential amino acids, and vitamins. Additionally, the Olive Oil, paired with the wholesome list of veggies like carrots, parsnips, and onions, ups the ante on the fiber and antioxidant count. Did you know, carrots are packed with beta carotene, which promotes good vision? Talking about the fruits, apples and pears add a dose of natural sweetness, contributing to overall health and well-being.
Hearty Pairings
Though this stew is a delight on its own, it pairs extremely well with rustic, crusty bread or sweet potato biscuits – perfect for mopping up the last bit of gravy at the bottom of the bowl. If you want something lighter, a mixed green salad or a quick coleslaw works wonders too.
So there you have it – Braised Hamburg Parsley and Beef Stew, a bowlful of Midwestern charm stirred with a spoonful of international inspiration. It bridges the gap between comfort and variety, between old favorites and new explorations. Happy eating!
What You’ll Need
- 2 pounds beef Chuck Roast, cut into chunks
- 2 tablespoons Olive Oil
- Salt and pepper, to taste
- 1 cup red wine
- 4 cups Beef Broth
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 2 Bay Leaves
- 1 teaspoon dried Thyme
- 1 pound Carrots, peeled and cut into chunks
- 4 Parsnips, peeled and cut into chunks
- 3 tablespoons Tomato Paste
- 1 cup Hamburg Parsley, chopped
- 1 tablespoon cornstarch, mixed with 2 tablespoons water
- 2 Apples, peeled, cored and sliced
- 1 Pear, peeled, cored and sliced
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Honey
- 1 teaspoon Cinnamon
Method
Step One
Season your beef chunks with salt and pepper. Then, heat the olive oil in a large pot or dutch oven over medium-high heat. Add the beef and sear on all sides until browned. Remove the beef from the pot and set aside.
Step Two
In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent. Add the tomato paste, stirring it into the onion and garlic mixture.
Step Three
Add the red wine to the pot, scraping the bottom to deglaze and remove all the tasty bits stuck to the bottom. Let the wine simmer for a few minutes to reduce the alcohol content.
Step Four
Return the browned beef to the pot. Add the beef broth, bay leaves, dried thyme, carrots, and parsnips. Turn the heat down to low, cover the pot, and let it simmer for about 1.5 hours.
Step Five
While the stew is simmering, prepare your fruit. Peel, core, and slice the apples and pear. In a bowl, mix the sliced fruit with the honey, lemon juice, and cinnamon. Set aside for later.
Step Six
After 1.5 hours, add the prepared fruit and chopped Hamburg parsley to the stew. Stir well to mix the new ingredients into the stew.
Step Seven
To thicken the stew, make a slurry with the cornstarch and water. Add this to the stew and stir well. Let the stew continue to simmer for another 30-45 minutes.
Step Eight
Check the seasoning of your stew. Add salt and pepper as needed. Once the stew has thickened to your liking and the beef is tender, remove the bay leaves and serve hot. Enjoy this delicious and hearty Braised Hamburg Parsley and Beef Stew!
