- 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
- 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, 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Ravin' Good Stew
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I loved this recipe! I think it was undeniably the best beef stew I've ever had. I do have some tweaks though: while the pear juice was wonderful in the broth, the pears just didn't seem to fit, so I nixed them. Also, I added some regular potatoes to give it a little more variety.