Italian stew with mash of leek, parsnip, and rosemary

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Delicious stew with a rich sauce of red wine and tomatoes, served with creamy parsnip-leek mash. Ready in 2.5 hours!

Delicious stew with a rich sauce of red wine and tomatoes, served with creamy parsnip-leek mash. Ready in 2.5 hours!
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Ingredients

What do you need?

Quantity: 4P

STEW
1200 g beef stew meat
pepper and salt
knob of butter
1 finely chopped large sweet onion
3 cloves of garlic, finely chopped
2 tablespoons flour
300 ml red wine
300 ml veal stock
400 g canned diced tomatoes
1 teaspoon dried oregano
5 cloves
1 to 2 tablespoons balsamic cream

MASH
600 g parsnip, peeled and coarsely chopped
600 g finely chopped leek stalks
2 cloves finely chopped garlic
1 tablespoon finely chopped rosemary
3 tablespoons soft olive oil
knob of butter
pepper and salt

STEW
1200 g beef stew meat
pepper and salt
knob of butter
1 finely chopped large sweet onion
3 cloves of garlic, finely chopped
2 tablespoons flour
300 ml red wine
300 ml veal stock
400 g canned diced tomatoes
1 teaspoon dried oregano
5 cloves
1 to 2 tablespoons balsamic cream

MASH
600 g parsnip, peeled and coarsely chopped
600 g finely chopped leek stalks
2 cloves finely chopped garlic
1 tablespoon finely chopped rosemary
3 tablespoons soft olive oil
knob of butter
pepper and salt
Preparation method

How do you make this?

Pat the meat dry. Season with pepper and salt. Melt the butter in a cast-iron pot. Brown the meat well on all sides. Do this in two batches, so you don’t overcrowd the pan and the meat can brown properly.

Remove the meat from the pan and sauté the sweet onion and garlic until translucent in the same pan.

Add the meat back in and sprinkle with flour. Stir well until all the flour is gone. Add red wine, veal stock, tomato paste, and diced tomatoes. Stir well again, season with pepper and salt, oregano, cloves, and balsamic cream.

Let the stew simmer for at least 1 hour under a lid on low heat, until it is tender. Stir occasionally.

Cook the parsnip until tender in salted water and drain.

Meanwhile, sauté the leek gently for 15 minutes in a large saucepan with garlic and rosemary in olive oil. Put a lid on occasionally if it’s cooking too hard.

Mash the soft parsnip with a knob of butter and season with pepper and salt.

Set everything on the table and serve.

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