April 12, 2021

Autumn Beef Stew with Parmesan & Parsley Pesto


  • 2.5 pounds Five Marys cross rib roast, cut into 1.5-2 inch chunks (do not discard fat)
  • 1-2 tablespoons olive oil
  • 2 teaspoons Five Marys spice rub
  • 1/4 cup Worcestershire sauce
  • 1 large onion, diced
  • 4-6 medium gold potatoes, quartered
  • 2-3 carrots, sliced on the bias
  • 2-3 parsnips, sliced on the bias
  • 1 delicate squash
  • 1 bay leaf
  • Salt and pepper to taste


  • 1/2 cup shredded parsley
  • 1 cup parmesan cheese
  • Juice and zest of a lemon
  • Salt and pepper to taste
  • 1 cup olive oil


PREHEAT oven to 300 degrees.

In a large heavy bottom pot with lid, BROWN the meat in the olive oil over medium-high heat.

Once the meat begins to caramelize, SEASON with the spice rub.

BROWN the meat in batches and adjust the heat if the pan begins to smoke.

DEGLAZE the pan with the Worcestershire sauce and add all the veggies except the squash.

ADD the water and bay leaf.

PLACE stew in the hot oven and bake 2-2.5 hours.

SLICE the squash in half and scrape the seeds out.

SLICE each half into half-inch slices and add to the stew.

BAKE 1 more hour until the squash is tender and the meat is tender enough to cut with a fork.

To prepare the pesto, WHIRL all ingredients in a food processor until finely chopped and well incorporated. This will keep in the fridge for up to 1 week.

DRIZZLE over the stew.

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