Beef Stew with Potatoes and Parsnips

Ingredients · for 4 (scales to your household)

• 1/4 cup All-purpose flour $0.07
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 2 pounds Boneless beef chuck roast $19.96
• 3 tablespoons Vegetable oil $0.23
• 1 Yellow onion $0.60
• 4 cloves Garlic $0.12
• 1/4 cup Tomato paste $0.50
• 1 pound Fingerling potatoes $2.35
• 1 pound Parsnips $3.99
• 1 tablespoon White vinegar $0.01

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Preheat oven to 350 degrees. In a large bowl, season flour with salt and pepper. Coat beef in flour, shaking off excess. In a large heavy ovenproof pot, heat 2 tablespoons oil over medium. In batches, brown beef on all sides, about 5 minutes per batch. Transfer to a plate.
2. Add remaining tablespoon oil, onion, garlic, and tomato paste and saute until fragrant, 2 minutes. Add 3 cups water and bring to a boil, scraping up browned bits. Add beef and any accumulated juices, potatoes, parsnips, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Cover, transfer to oven, and cook until meat is fork-tender, 1 hour. Stir in vinegar and serve.

Per serving