Crockpot Stew

Last weekend, I finished off the last of our CSA parsnips with a beef and parsnip stew. I wasn't in the mood to laboriously brown the meat in batches using my only suitable oven-proof saucepan -- a narrow 1-1/2 quarter. And besides, I wanted to make a big batch. So instead, I browned the beef all at once in a wok, deglazed it with the stew liquid, and dumped the whole concoction into the generous bowl of my trusty crockpot. It was just as good, if not better, than using the oven.

1-1/2 pounds stew beef
1/2 cups flour
1 t ground thyme
1/2 t salt

Combine dry ingredients together and toss with the beef. Heat oil in a pan and fry beef until thoroughly browned. Transfer beef to crockpot.

1 cup red wine
1-1/2 cup chicken or beef broth
1 28-oz. can of crushed tomatoes
2 T ground cumin
2 T ground coriander
1 t chili powder
1 t dry mustard
3 bay leaves

Add liquid ingredients and spices to pan and bring to a boil, while scraping the bottom of the pan to deglaze.

1 large onion diced
1 T (or more) grated fresh ginger
6 cups diced parsnips, carrots, potatoes

Pour the stew liquid into the crockpot and stir in the raw vegetables. Cook on high for three hours, or until the meat and vegetables are tender.

I normally find parsnips too sweet on their own, but in a savory stew, they add wonderful depth and body. No photo, as it looks like every other stew I've made in the last four months.