Parsnip, leek, and riesling beef stew
Ragout and stew
This stew was inspired by a CSA installment of parsnips, leeks and winter squash. With the squash, I thought I'd like to make a beef stew similar to Jamie Oliver's Jool's Favorite Beef Stew, which requires no browning of the meat and bakes for hours in a low oven. But with the pale tubers and alliums, I experimented with making a lighter stew using a riesling for the sauce. The final dish had a delicate flavor that was refreshingly different from my go-to standard beef bourguignon.
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