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Easy Beef Stew with Feta

Beef Stew with Feta cheese

Easy Beef Stew with Feta

An easy twist on this classic winter dish, beef is cut into chunks and simmered with onions and parsnips. Why parsnips? Parsnips have a slightly sweet flavor, are a good source of fiber, and contain essential vitamins and nutrients. Plus, they are just fun!

For cuts of beef, use beef chuck or a top sirloin works well, too.

Beef Stew with Feta cheese
Photo by Sanket Shah on Unsplash

 

Easy Beef Stew Recipe Variations:

  • Substitute lamb for the beef, if you like
  • Add carrots for color (and beta carotene!)
  • Add a 1 cup of chopped Tuscan Kale
  • Not a fan of cooking with wine? Use an alcohol-free wine or 1/2 cup of pomegranate juice with 1/2 cup tomato juice
  • Walnuts not your fave? Almonds make a terrific substitute
  • My stand-by substitution for feta cheese? Goat cheese!

 

Beef Stew side salad

Serving Suggestions:

  • Beef stew is a filling, hearty dish. That’s why it is ideal to serve during cold winter months. Side dishes need to be able to hold up to those strong flavors. Here are a few recommendations:
  • A side salad of chopped kale with a classic balsamic vinaigrette
  • Oven Roasted Asparagus
  • Brussels sprouts are always a good option. Recipe here > Roasted Brussels Sprouts
  • Serve over cooked quinoa or rice

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Recipe

Easy Beef Stew with Feta
Entree
Easy Beef Stew with Feta is made with tomato paste, garlic, onion, parsnips, herbs, walnuts, and topped with feta cheese.

Ingredients

3 pounds beef chuck, cut into pieces
3 tablespoons grape seed oil
1 tablespoon kosher salt
1 tablespoon black pepper
3 ounces tomato paste
1 clove garlic, minced
1 bay leaf
1 1/2 cups condensed beef broth
1 cup red wine such as cabernet sauvignon
2 pounds small white onions, peeled
2 parsnips, peeled and chopped into 1-inch chunks
2 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh oregano
1 cup walnuts
1/2 pound feta cheese, cut into small cubes

Instructions

In a large stock pot, brown the beef over medium heat with the grape seed oil.
Add the salt, pepper, tomato paste, garlic, bay leaf, broth and wine and stir to combine.
Add enough water to generously cover the beef.
Reduce heat to a simmer, cover with lid and simmer for about 1 1/2 hours.
Add onions and parsnips and simmer an additional 20 minutes or until tender.
Bring to a boil to thicken the sauce.
Add the parsley, oregano, and walnuts.
Ladle into serving bowl and top with feta cheese.

Serves

8

Preparation Time (hrs/min)

, 20

Cooking Time (hrs/min)

1, 50

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