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Beef and Parsnip Stew
Source: dLife

Hearty, slow-cooked beef stew with fennel, parsnips, and spinach seasoned with rosemary and orange peel.

Prep Time: 25 minutes
Cook Time: 8 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 409.1
Total Carbs 24.8 g
Dietary Fiber 6.0 g
Sugars 7.2 g
Total Fat 12.8 g
Saturated Fat 4.7 g
Unsaturated Fat 0.8 g
Potassium 1271.3 mg
Protein 40.1 g
Sodium 357.4 mg
Dietary Exchanges
5 1/2 Fat , 4 Vegetables , 5 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Remove excess fat from meat. Cut meat into 2" pieces. Set aside.
  2. In a 3-1/2 or 4 quart slow cooker, place parsnips, onions, and fennel. Add meat; sprinkle with rosemary.
  3. In medium bowl, combine wine, beef broth, tomato paste, salt, orange peel, pepper and garlic. Pour over mixture in cooker.
  4. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
  5. If using low-heat setting, turn to high-heat setting.
  6. In small bowl, whisk cornstarch and water. Stir into meat mixture. Cover and cook for 15 more minutes or until thickened. Just before serving, stir in spinach.

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