Braised Carrots and Parsnips
Sussex Stewed Beef with Leeks

Pictured above are the braised vegetables with an easy and delicious beef stew hiding in the dutch oven behind them. The ingredients are few, the prep time is minimal, and they make great use of this weeks share. I’ve posted both recipes below, as they work well together, both in the oven and on the plate. Start the beef 3 hours before you plan to serve it, then simply pop the carrots and parsnips in along side, anywhere from 60-90 minutes (based on desired doneness–I prefer mine to be on the firm-to-almost-crisp side) before the stew finishes. You can complete the stove-top preparation of the carrots and parsnips in advance so that all you need to do is set the timer.

Braised Carrots and Parsnips
1 pound peeled carrots, greens attached and trimmed to about an inch if possible
1 pound peeled parsnips
2 tbsp olive oil
2 tbsp butter
1-1/2 tsp course ground coriander seed
1 tbsp brown sugar
1/4 tsp ground nutmeg
1 large lemon, juiced
chopped fresh parsley

Preheat the oven to 275 degrees. On the stove, melt butter in oil over medium heat in a large skillet. Once the foam from the butter subsides, add the carrots and parsnips. If the vegetables are large, cut them lengthwise into pieces of equal size, and in the case of the parsnips remove the core. Add the brown sugar to the pan and gently toss until the carrots and parsnip develop a nice glaze–about 5-8 minutes. Add the lemon juice, coriander (to achieve a coarse grind I use a pepper grinder), and nutmeg, and continue cooking for 1-2 minutes. Place a tightly fitting lid or piece of aluminum foil over the skillet if it is of the ovensafe variety, otherwise transfer to a casserole dish and cover with foil, and place in the oven for 60-90 minutes, depending on desired tenderness. Finish by sprinkling with parsley and salt.

Sussex Stewed Beef with Leeks
3 lbs of chuck, top round or thick flank cut into 2 inch cubes
salt and pepper
2 tbsp flour
3-4 large leeks, green tops removed, halved lengthwise and cut into 2 inch pieces
1/2 cup port
1/2 cup stout
2 tbsp red wine vinegar

I adapted this recipe from Elizabeth Davis’s by substituting leeks and increasing the volume of the Alliums in relation to an equivalent amount of sliced onion that the orignal recipe called for. The leeks cook down to add a wonderful flavor to the gravy–improved over the use of onions, IMHO. I also choose to use beef that’s been cut into large cubes, rather than being left in one piece, mostly because I enjoy the presentation.

Preheat the oven to 275 degrees. Toss the beef in salt, pepper, and flour and place in a dutch oven–a casserole dish will also work. Cover the meat with the leeks, then pour over the port, stout, and red wine vinegar. Cover the dutch oven and place it in the oven for 3 hours, if using a casserole dish cover tightly with several layers of aluminum foil. Serve along with the braised carrots and parsnips.


| March 1st, 2013 | Posted in meat dishes, Parsley Root, Recipes, Roots |

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