Beef Parsnip Stew

Ingredients

• 1.2kg Beef chuck, cut into 5cm cubes, patted dry
• 600g Carrots, peeled, cut into 4cm batons
• 400g Parsnips, peeled, cut into 4cm batons
• 250g Silverbeet, washed, stems removed, leaves roughly chopped
• 2 large Onions, halved (skin left on for flavour)
• 6 Garlic cloves, unpeeled, lightly crushed
• 2 Bay leaves
• 1 tsp Black peppercorns
• 1 litre Water
• 1.5 tsp Sea salt, plus extra to taste
• 3 tbsp Extra virgin olive oil, divided: 1 tbsp for browning, 2 tbsp drizzled at finish
• 1 whole Lemon, zest only, for garnish
• 20g Fresh parsley, roughly chopped, for garnish

Method

1. Heat 1 tbsp extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides in a single layer. Do not crowd the pan. This should take 12-15 minutes total. Set aside on a clean plate.
2. Return all beef to the pot. Add the water, onion halves (skin on), garlic cloves, bay leaves, peppercorns, and sea salt. Bring to a simmer, then turn heat to low. Cover with a lid, leaving it slightly ajar.
3. Simmer gently for 90 minutes, stirring occasionally. The beef should be becoming tender but not yet falling apart.
4. Add the carrots and parsnips. Stir gently. Re-cover and continue simmering for a further 45 minutes until the beef is very tender and the vegetables are cooked through but still hold their shape.
5. Add the chopped silverbeet leaves and stir through. Cook uncovered for 3-4 minutes until the silverbeet is just wilted but still bright green.
6. Remove from heat. Discard the bay leaves. Taste and adjust salt if needed. Divide among bowls, drizzle each serving with a little extra virgin olive oil, scatter with fresh lemon zest and parsley. Serve at once.

Batch cooking tip

• This braise is ideal for bulk cooking: the flavour deepens as it rests. Cool completely before dividing into airtight containers. For freezing, omit the fresh lemon zest and parsley until reheating and serving. You can also portion this into individual freezer containers for grab-and-go dinners. The recipe halves easily if you prefer fewer servings.