Braised Beef with Leek and Parsnips

Braised Beef  with Leek and Parsnips
  • 4 servings
  • 0:15 Preparation
  • 2:10 Cooking
  • 2:25 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    Selection unsalted butter

  • 1 1/3 lb
    (600 g)

    beef inside round, cut into 1/2 in. (1 cm) cubes

  • 3

    small parsnips, sliced diagonally ½ in. (1 cm) thick

  • 1

    leek, white part only, washed and quartered lengthways

  • 4 tsp.
    (20 mL)

    Selection all-purpose flour

  • salt and freshly ground pepper to taste

  • 3 cups
    (750 mL)

    homemade or Irresistibles Life Smart beef broth

  • 1/4 tsp.
    (1 mL)

    Selection ground cloves

  • chopped parsley to taste (optional)


Preheat oven to 350°F (180°C).

In a pan over medium-high heat, melt half of the butter.

Add half the beef cubes and brown.

Transfer browned beef to a plate and set aside.

In the same pan, melt remaining butter and add parsnips, leeks and remaining beef cubes.

Brown meat and vegetables for 4 minutes.

Add reserved beef and flour. Season.

Cook 2 minutes, stirring with a wooden spoon.

Add beef broth, scraping the bottom of the pot to prevent flour from sticking to it.

Add cloves and bring to a boil.

Cover and transfer to the oven.

Cook 2 hours or until tender.

Gravy: remove meat and vegetables and reduce pan juices into thick gravy. Sprinkle with parsley before serving.

Sprinkle with parsley before serving.

Linda Montpetit, nutritionist. The mild, sweet flavour of the parsnips makes this dish a lunchbox hit with kids and adults alike.

Source: Chef Caroline McCann