Autumn Stew

Submitted by Lynne Almasy of Hubbard, OH

Ingredients:

Ingredients:

• 2# stew meat
• 1 tsp salt
• sprinkle of pepper
• 3 tbsp oil
• 1 medium chopped onion
• 1 clove garlic smashed
• 3 tbsp flour
• 5C beef broth
• 3 medium potatoes, peeled and diced
• 1 parsnip peeled and diced-this is the secret flavor ingredient
• 3 carrots, peeled and cut into 1/4 inch pieces
• 3/4C brown lentils
• 1 bag, fresh spinach

 

Directions:

1. In a dutch oven over medium heat (I use cast iron), brown beef, onions, and garlic in oil. 
2. Sprinkle with flour and stir. Add beef broth. Bring to a boil and add parsnip, potatoes, and carrots.
3. Cover and bake at 350 degrees for 2  hours.
4. Remove from oven and place on a burner.  bring to a boil and add lentils, cover and simmer for 20 minutes or until lentils are tender.
5. Uncover and add spinach.  Cook until spinach is wilted.
6. Serve over homemade spaetzle, rice or mashed potatoes or by itself in a bowl.

 

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