Beef Stew with Parsnips

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.

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