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  • Serves 12 (6.8 lb)
Parsnip, Leek, and Riesling Beef Stew

Ingredients

  • 3 leeks, cleaned, sliced lengthwise, and chopped into 1/2 inch pieces 3 leeks, cleaned, sliced lengthwise, and chopped into 1/2 inch pieces
  • 6 parsnips, peeled and chopped roughly into 1 inch chunks 6 parsnips, peeled and chopped roughly into 1 inch chunks
  • 1/2 bottle dry Riesling 1/2 bottle dry Riesling
  • 1 pound cubed beef stew meat 1 pound cubed beef stew meat
  • 1 small delicata squash or half a butternut squash, peeled, deseeded, and chopped into 1 inch cubes 1 small delicata squash or half a butternut squash, peeled, deseeded, and chopped into 1 inch cubes
  • 1 cup vegetable broth (you could make a quick broth with the leek greens and parsley stems) 1 cup vegetable broth (you could make a quick broth with the leek greens and parsley stems)
  • 2 tablespoons olive oil 2 tablespoons olive oil
  • 3 cloves garlic, minced 3 cloves garlic, minced
  • 10 sages leaves, finely chopped 10 sages leaves, finely chopped
  • 1 tablespoon flour 1 tablespoon flour
  • lemon zest lemon zest
  • 2 anchovies 2 anchovies
  • salt to taste salt to taste
  • black pepper to taste black pepper to taste
  • chopped parsley leaves chopped parsley leaves

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 9.3g 12%
  • Saturated fat 3g 15%
  • Protein 11.9g 24%
  • Salt 281.7mg 12%
  • Total carbs 24.8g 9%
  • Fiber, total dietary 4.6g 17%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on food52.com
Parsnip, Leek, and Riesling Beef Stew on food52.com
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