Crock Pot Beef and Parsnip Stew over Greens

I have a confession to make, a few months ago I decided to start eating healthier and reduced my intake of carbs and started working out. I was so happy as I was feeling great and seeing results. But yet again life got in the way and derailed me. I get stuck in this pattern every time. I set out with such determination to change my life and finally lose the weight and it lasts for maybe a month. I have no will power and sadly neither does my husband so we always seem to derail our healthy goals. I keep thinking that I must not really want it badly enough if I keep failing at it but I know that isn’t true. I do want to be healthier and to not pass on my bad habits to my daughter. What is annoying is that the reason I keep falling off the wagon isn’t because I don’t enjoy eating healthy. I actually would often choose some of the healthier meals when given a choice, it is all down to time and money. Cutting out carbs increased our family budget quite a bit. We found that our portion sizes had to be a bit larger in order to feel full and eating that much fresh veggies just ended up costing more. But I know the cost of my health is far greater then the financial cost of buy more produce. I am not entirely sure what it is going to take to make these changes permanent as I have been a yoyo health eater for years now. But yet again I am climbing back on to the wagon. I stared off the week with this stew, similar to a stroganoff, and served it over a bed of greens from my garden. It was yet another reminder how good and filling healthy food can be. Lets hope this time I stick with it. I will let you know how my progress is going over the weeks. Maybe talking about it more on here will keep me accountable.

Crock Pot Beef and Parsnip Stew over Greens

178mL (3/4 c.) beef stock
500g (1 lb) steak, cubed
1/2 tsp salt
Olive oil cooking spray
320g (2 c.) cubed peeled parsnips
1 medium onion, halved and thinly sliced
400g (3/4 lb) mushrooms, sliced
2 cloves of garlic, minced
1/4 tsp black pepper
1 tsp thyme
2 Tbsp cornstarch
500g (20 ounces) greens, (spinach, curly kale, turnip greens)
4 garlic cloves, minced
olive oil


Spray large nonstick skillet with oil; heat over high heat. Add the beef to the skillet and cook for 4 minutes or until beef begins to brown sprinkling with the salt. Transfer beef and juices to a 3-quart slow cooker.

Spray the same skillet with more oil; heat over high heat. Add parsnips and onion; cook and stir about 4 minutes or until browned. Add mushrooms, garlic and pepper and thyme; cook and stir about 5 minutes or until mushrooms are tender. Transfer mixture to slow cooker. Combine cornstarch and beef stock until combined and then add to the slow cooker.

Cover; cook on LOW 4-1/2 to 5 hours or until beef and parsnips are tender.

Heat a thin layer of oil on a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the greens a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Add a layer of greens on a plate and top with the stew.

Crock Pot Beef and Parsnip Stew over Greens
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Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 178mL (3/4 c.) beef stock
  • 500g (1 lb) steak, cubed
  • ½ tsp salt
  • Olive oil cooking spray
  • 320g (2 c.) cubed peeled parsnips
  • 1 medium onion, halved and thinly sliced
  • 400g (3/4 lb) mushrooms, sliced
  • 2 cloves of garlic, minced
  • ¼ tsp black pepper
  • 1 tsp thyme
  • 2 Tbsp cornstarch
  • 500g (20 ounces) mixed greens*
  • 4 garlic cloves, minced
  • olive oil
  • *I used curly kale and spinach
Instructions
  1. Spray large nonstick skillet with oil; heat over high heat. Add the beef to the skillet and cook for 4 minutes or until beef begins to brown sprinkling with the salt. Transfer beef and juices to a 3-quart slow cooker.
  2. Spray the same skillet with more oil; heat over high heat. Add parsnips and onion; cook and stir about 4 minutes or until browned. Add mushrooms, garlic and pepper and thyme; cook and stir about 5 minutes or until mushrooms are tender. Transfer mixture to slow cooker.
  3. Combine cornstarch and beef stock until combined and then add to the slow cooker. Cover; cook on LOW 4-1/2 to 5 hours or until beef and parsnips are tender.
  4. Heat a thin layer of oil on a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the greens a few handfuls at a time, stirring until wilted before adding more, about 5 minutes.

 

This entry was posted in Beef, Crockpot, Easy Meal, Gluten-Free, Main Course, Stew/Soups and tagged , , , , , . Bookmark the permalink.

One Response to Crock Pot Beef and Parsnip Stew over Greens

  1. I hear you and I’m still working on it. It’s tough…. Thanks for sharing this recipe as I’ve been looking forward to try something different, other than steam raw veggies. Yum!

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