Alex serves her abundant beef stew with carrots and parsnips over basmati rice prepared with toasted spices!
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Beef Stew with Carrots and Fresh Herbs
DISH COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Overall: 2 hr 30 minutes (includes resting time).
Active: 40 min.
Yield: 6 to 8 servings.

Components.

2 tablespoons canola oil.
3 pounds boneless beef stew meat, ideally chuck, cut into 1- to 1 1/2- inch cubes.
Kosher salt and freshly ground black pepper.
2 medium yellow onions, cut into thin pieces.
1 bottle dry red white wine.
1/4 cup red white wine vinegar.
4 cups enriched beef stock.
1/4 cup smooth Dijon mustard.
12 small parsnips, peeled.
4 tablespoons unsalted butter, divided.
1 tablespoon dark-brown sugar.
2 bay leaves.
12 small carrots, peeled.
2 tablespoons extra-virgin olive oil.
1 cup shelled peas.
Parsley for garnish.
Chives for garnish.

Directions.

Preheat the oven to 325 degrees F.

Cook the meat: Heat a Dutch oven over high heat and add the canola oil. Season the pieces of beef on all sides with salt and pepper. When the oil starts to smoke lightly, utilize a set of metal tongs to set up the beef in a single layer in the hot oil, making certain not to crowd the pan (you may need to cook the beef in batches). Brown the meat on all sides. When brown, include onions and steam over the beef, 2 to 3 minutes. Add the white wine and vinegar and cook till all of the liquid evaporates, 10 to 15 minutes. Include stock and mustard and continue to simmer about 8 to 10 minutes more. On the other hand, in a medium skillet, add parsnips and adequate water just to cover. Include 2 tablespoons butter, brown sugar, and bay leaves and simmer till parsnips are slightly tender, 4 to 5 minutes. Drain, dispose of bay leaves, and set parsnips aside. In the same pan, add carrots and adequate water just to cover. Add staying 2 tablespoons butter and the olive oil. Simmer until somewhat tender, 4 to 5 minutes. Drain pipes and set aside.

Prepare and complete the stew: Include the parsnips and carrots to the beef. Cover and location in the center of the oven. Prepare until the meat hurts when pierced with the suggestion of a knife, 1 to 1 1/2 hours. Eliminate the stew from the oven and use a big spoon to skim any excess fat or impurities that form on the surface area. Taste for flavoring. Enable it to "rest" for 15 minutes prior to serving. Stir in the peas, parsley and chives.

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Alex Guarnaschelli's Beef Stew with Rice Pilaf|Man's Ranch Kitchen area|Food Network.