Beef and Parsnip Stew

This is really flavorful and satisfying, a bit different from a traditional beef stew with the sweetness of parsnips and cinnamon. I used stew beef from Wheelview Farm.

1 lb stew beef, in small cubes
2 Tbsp all purpose flour
1 tsp cinnamon (1/4 tsp + 3/4 tsp)
1 1/2 tsp paprika (1/2 tsp + 1 tsp)
2 tsp butter (1 tsp + 1 tsp)
1 large onion, diced
3 large cloves garlic, minced
4 large parsnips, peeled and cut into cubes/rounds (about 5 cups)
Beef stock or water + beef bouillon cubes
Salt and pepper to taste
1 cup frozen peas (optional)

Toss the beef with the flour, 1/4 tsp cinnamon, 1/2 tsp paprika, and a little salt and pepper. Melt 1 tsp butter in a skillet and brown the meat, stirring frequently.

In a soup pot, melt the remaining 1 tsp butter and saute the onions, garlic, and parsnips for about 5-6 minutes, stirring frequently. Add the remaining 3/4 tsp cinnamon and 1 tsp paprika and stir. Add the browned beef and pour in enough stock or water to cover (if using water, add the bouillon cubes now as well). Simmer for 30 minutes or so.

Add the peas if using and simmer until heated through. Taste stew and adjust seasonings if needed.

Serves 3-4.