Parsnip Leek and Riesling Beef Stew
Ingredients
- 3 leeks, cleaned, sliced lengthwise, and chopped into 1/2 inch pieces
- 6 parsnips, peeled and chopped roughly into 1 inch chunks
- 1 small delicata squash or half a butternut squash, peeled, deseeded, and chopped into 1 inch cubes
- 2 tablespoons olive oil
- 2 anchovies
- 3 cloves garlic, minced
- 10 sages leaves, finely chopped
- 1 pound cubed beef stew meat
- 1 tablespoon flour
- 1 cup vegetable broth (you could make a quick broth with the leek greens and parsley stems)
- 1/2 bottle dry Riesling
- salt to taste
- black pepper to taste
- lemon zest
- chopped parsley leaves
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