• Prep time
  • 20 minutes
  • Cook time
  • 3 hours, 20 minutes
  • Total time
  • 3 hours, 40 minutes
  • Allergy

  • Onion
  • Dietary

  • Gluten Free
  • Meal type

  • Lunch, Main Dish
  • Misc

  • Freezable, Serve Hot

This gluten free beef stew combines the winter flavor of parsnips slow cooked with tarragon and other savory herbs. It is a beautiful and hearty main course that is even more delicious served the day after it is made.


  • 2lb stew beef
  • 2 tablespoons olive oil
  • 2 large yellow onions (quartered and scliced)
  • 3 cups water or beef broth
  • 3/4lb carrots in 1
  • 3/4lb parsnip in 1
  • 1.5lb small red potatoes
  • 2 sprigs fresh rosemary
  • 1 teaspoon dried thyme
  • 1.5 teaspoons dried tarragon
  • 2 leaves dried bay
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper (fresh ground)


  • Step 1
  • IMG_1203

    Heat a cast iron stew pot over a medium flame for a minute. Add a tablespoon of oil wait a few seconds until the oil is hot. Add part of the stew meat. Leave space around each piece of meat so the meat will brown. If too much meat is in the pan at once, the meat will just boil in its own juice. Brown for about 5 minutes on the first side and 3 minutes on the other sides. The meat is ready to turn when it no longer stuck to the pan. Turn with tongs. Remove the pieces of meat when all sides are browned. Set the meat aside. Repeat with more portions of meat adding a little more oil as needed until all the meat is browned. There will be plenty of brown crustiness on the pan. This is a main source of the delicious flavor.
  • Step 2
  • IMG_1219

    Add the onion pieces, rosemary, thyme, and tarragon to that same pan. Add a bit more oil, if needed. Keep the heat on medium or medium low and stir the onions as they gently cook for about 10 minutes. This step is complete when the onions start to turn clear. They will also be nicely brown from cooking with the meat juices.
  • Step 3
  • Return all of the meat to the pot adding the bay leaf, and water. Cover and simmer for an hour or an hour and a half. If the meat is a tender cut, just an hour of simmer time will do. Remove the bay leaves and add the carrots, potatoes, and parsnips. Simmer for another 30 minutes or until the vegetables are done. Add salt and pepper to taste. Additionally i added a sprinkling of salt and fresh ground pepper to each bowl. Note: if you want to thicken the broth to make a gravy that can be done. I found the broth both flavorful and beautiful as is.