Beef Stew with Parsnips
Warm and flavorful, come home to a meal ready to eat.
Makes 6 to 8 servings.
2 pounds beef stew meat, cut into 1-inch cubes
1 pound parsnips, cut into 1/2-inch pieces (about 4 cups)
2 beef bullion cubes
3/4 cup hot water
1 - 10 1/2 ounce can condensed cream of mushroom soup
1/8 teaspoon marjoram
1/8 teaspoon thyme
2 tablespoons chopped pimento (drained)
Place stew meat in pot. Add parsnips. In a small bowl, dissolve bouillon cubes in water, add soup, marjoram and the thyme. Stir and pour over parsnips.
Cover and place on base. heat at Setting #3-1/2 for 7 to 9 hours. Keep warm for serving at Setting #2. Garnish with pimento.
- West Bend Admin