3/4 pound beef stew meat, cut into bite-sized pieces
1 1/2 teaspoons finely chopped fresh garlic
1 small (1 1/4 cups) sweet potato, peeled, cut into 3/4-inch pieces
1 medium parsnip, peeled, sliced
1/2 pound baby Yukon Gold potatoes, cut into 1-inch pieces
1 (14 1/2-ounce) can diced tomatoes
1 (14-ounce) can beef broth
1/3 cup hoisin sauce
1 teaspoon dried thyme leaves
- Store leftover stew in resealable freezer containers or bags; freeze up to 3 months. To thaw, place in refrigerator for 24 hours. Reheat in microwave or over medium-low heat in 2-quart saucepan.
- Parsnips are a root vegetable with a mild sweet flavor. They are commonly boiled and mashed like potatoes but in this entrée they add a sweet complement to the other vegetables in the stew. Nutritionally they contain a small amount of iron and vitamin C.
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