Normandy beef with apples and parsnips

    2 hours 50 min

    This French-inspired beef stew recipe is pure comfort food on a cold evening. The combination of tender beef, apple, parsnip and cream is simply divine!

    1 person made this

    Serves: 6 

    • 2 tablespoons butter
    • 2 onions, chopped
    • 1 large carrot, peeled and thickly sliced
    • 2 parsnips, peeled and thickly sliced
    • 8 cloves of garlic, crushed
    • 300g bacon lardons
    • 800g diced beef
    • plain flour, for coating
    • 500ml dry French cider
    • 2 firm apples
    • 3 bay leaves
    • 1 teaspoon ground cumin
    • 1 large sprig of rosemary
    • 3 teaspoons prepared mustard
    • salt and black pepper
    • 1 large bunch flat leaf parsley

    Prep:20min  ›  Cook:2hr30min  ›  Ready in:2hr50min 

    1. Melt butter in a heavy based casserole pot over medium heat; add onion, carrot, parsnips and garlic. Cook and stir for a few minutes to coat the vegetables; transfer onto a plate and set aside.
    2. Cook bacon lardons in the same pot until crispy; drain and set aside.
    3. Dust beef pieces in flour; add to the same pot, cooking until browned on all sides. Transfer meat to same plate as lardons.
    4. Preheat oven to 150 C / Gas 2.
    5. Pour cider into pot; bring to the boil and stir to remove any cooked bits on bottom of pan. Add beef, bacon lardons and vegetables back into the casserole pot; stir in apple slices and add bay leaves. Braise in preheated oven for 2 hours.
    6. Season with cumin, rosemary, mustard, salt and pepper. Continue to braise for another hour, or until beef is tender.
    7. Remove bay leaves; stir in cream and freshly chopped parsley.

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