Happy Friday everyone! Instead of posting just news everyday, I’ve decided to throw something new into the mix. While I like hearing about all the craziness in the world, I need a break from it too. So here you have it…Friday’s Food For Thought.

With the weather being so cold, I’m thinking a good Beef Stew is in order for the upcoming weekend.

Beef Stew with Parsnips

Ingredients

• 1 1/4 pounds stew beef, cubed
• 1 tablespoon olive oil
• 2 1/2 cup water
• 2 bay leaves
• 1/4 teaspoon onion powder
• 1/8 freshly ground black pepper and Kosher salt
• 2 small to medium parsnips
• 2 medium carrots
• 1 large potato
• 1 cup pearl onions (frozen are fineA)
• 2 beef bouillon cubes
• 1/4 tablespoon fresh rosemary, finely chopped
• 1 tablespoon tomato paste
• 1/8 teaspoon crushed red pepper
• 1 tablespoon flour
• 1/4 cup water

Preparation

• Brown beef in oil in Dutch oven over medium-high heat, 5-7 minutes. Add water, bay leaves, onion powder, the black pepper and a pinch of kosher salt. Bring to a boil, then reduce heat and simmer gently, tightly covered, for 2 1/2 hours.
• Trim and peel parsnips and carrots, then cut into 1/4 inch rounds. Peel and cube potato. Add to stew along with onions, bouillon cubes, rosemary, tomato paste and red pepper. Bring to a boil, then simmer gently, tightly covered, for 30 minutes, or until vegetables are tender.
• Mix flour with water and stir into stew until slightly thickened. Taste and adjust seasoning as needed. Let stand for 5 minutes and serve.

Nutrition information

(1/4 recipe): 396 calories, 125 calories from fat, 14 grams fat, 4 grams saturated fat, 88 milligrams cholesterol, 1,026 milligrams sodium, 37 grams carbohydrates, 6 grams fiber.

Have fun & have a great weekend!