Savory Beef Stew

• 1/4 cup vegetable oil
• 2 lbs boneless beef chuck, cut into 1" cubes
• 2 parsnips, diced
• 2 turnips, pared and diced
• 2 stalks celery
• 1 onion, chopped
• 1 carrot, diced
• 2 cloves garlic, minced
• 1 28 oz can tomatoes with tomato puree
• 3/4 cup dry white wine
• 3/4 cup beef broth
• 1/4 cup chopped fresh parsley or 1/8 cup dried
• 1/2 tsp rosemary, crushed
• 1/2 tsp thyme, crushed
• 1 10 oz pkg frozen corn
• 1/4 tsp salt
• 1/8 tsp pepper

1. In large saucepan, heat oil over medium heat. Add beef and cook, turning, until browned. Remove and set aside. Add parsnips, turnips, celery, onion, carrot, and garlic to saucepan; saute 5 min. Return beef to saucepan. Add tomatoes, wine, beef broth, parsley, rosemary and thyme. Bring to a boil. Reduce heat, cover and simmer until meat is tender,l about 45 min. Add succotash (corn), salt and pepper. Cook until heated through.

vegetable oil, beef chuck, parsnips, stalks celery, onion, carrot, garlic, tomatoes, white wine, beef broth, parsley, rosemary, thyme, corn, salt, pepper

Taken from www.epicurious.com/recipes/member/views/savory-beef-stew-50159897 (may not work)