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Ravin' Good Stew

Ravin' Good Stew
This stew is loaded with ingredients. So it's sure to fill up little ghosts and goblins before they head out trick-or-treating!
10 ServingsPrep: 20 min. Cook: 2 hours

Ingredients

  • 1 can (29 ounces) pear halves
  • 3 pounds beef stew meat, cut into 1-inch cubes
  • 3 tablespoons canola oil
  • 2 medium onions, chopped
  • 3 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 tablespoon ketchup
  • 2 teaspoons salt
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2-3/4 cups chicken broth
  • 1/2 cup white wine or additional chicken broth
  • 1 bay leaf
  • 2 medium sweet potatoes, peeled and cubed
  • 3 tablespoons golden raisins
  • 2 tablespoons minced fresh parsley

Directions

  • Drain pears, reserving juice; chop pears and set aside. In a Dutch
  • oven, brown beef in oil in batches; drain and set aside. In the same
  • pan, saute onions in butter for 5 minutes. Stir in the flour,
© Taste of Home 2013

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Ravin' Good Stew (continued)

Directions (continued)

  • ketchup, salt, lemon peel, thyme, pepper, cinnamon and cloves until
  • blended.
  • Gradually stir in the broth, wine and reserved pear juice. Add bay
  • leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1
  • hour.
  • Add sweet potatoes; cover and simmer 30 minutes longer or until
  • potatoes and beef are tender. Stir in raisins and pears; heat
  • through. Discard bay leaf. Garnish with parsley. Yield: 10 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013