Spicy Beef Over Mashed Parsnips and Potatoes

Like I said....I few days ago, it was nearly 70 degrees here.  Tonight, we have sideways blowing snow and it's 35 degrees.  Now worries, the cold, wet atmosphere makes for cooking some of the best meals.  This one's a real stick-to-your-ribs treat that will warm up every soul in the house.

For a printable recipe, click here.

Here's what you'll need:

For the Beef:

2 tablespoons Vegetable oil

2 tablespoons unsalted butter

3 lbs Beef Chuck Roast, cubed
Kosher salt and pepper

3 Chipotle Peppers In Adobo Sauce

4 cups beef stock

4 garlic cloves, minced

1 tablespoon ground cumin

2 teaspoons chili powder

For the mashed Parsnips and Potatoes:

2 large golden potatoes, peeled and chopped

3-4 parsnips, peeled and chopped

1 cup Heavy Whipping Cream

4 tablespoons Unsalted butter

Fresh chives, chopped

In a large dutch oven over medium high heat, add your vegetable oil and cubed chuck roast and season with salt and pepper.

Brown the meat for about 5 minutes.  Take your Chipotle peppers and finely chop.

Hint:  Whenever I buy chipotle peppers in adobo, I never use the entire can.  Instead of being wasteful and throwing the rest of the can away, you can put the rest of it into a plastic bag and freeze.

Now add your peppers, cumin, chili powder and garlic to the meat.

Stir well then add your beef stock.

Bring to a boil, reduce heat to low, cover, and simmer for 3 hours (stirring occasionally).

At about the 2 hour mark, start on your parsnips and potatoes.

Peel and chop your potatoes and parsnips.  Place in a large sauce pan, cover with water, and bring to a boil.  Boil for about 45 minutes or until potatoes and parsnips are soft.

In the meantime, place the heavy cream and butter in a small saucepan and heat over low heat until warm and the butter is melted.

Once the parsnips and potatoes are soft, drain and start mashing.  It's up to you how chunky or smooth you like it.  (I usually like mashed potatoes pretty chunky, but this combination I prefer smooth).

While your mashing, slowly add the cream and butter mixture.  Add Salt and Pepper to taste and chives.

To serve, pile up some mashed parsnips and potatoes onto a plate and top with spicy beef.  Drizzle a little juice from the beef on top and garnish with chopped fresh chives.

Yummy....On our way to warmth soon.

Laura

Recipe adapted from Pioneer Woman Spicy Beef