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Spell-Binding Stew Recipe

Alongside a green salad and crusty bread, this stew is a hot and hearty meal. My dad wasn't fond of stews, but he loved this version.—Marilyn Love, Calgary, Alberta
TOTAL TIME: Prep: 30 min. + marinating Bake: 2 hours YIELD:6 servings

Ingredients

  • 2 tablespoons lemon juice
  • 4 tablespoons Worcestershire sauce, divided
  • 1/4 teaspoon seasoned salt
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 medium parsnips, peeled and sliced
  • 4 medium carrots, sliced
  • 3 medium potatoes, peeled and cubed
  • 1 medium onion, cut into wedges
  • 2 cups canned stewed tomatoes
  • 1-1/2 cups beef broth, divided
  • 1/2 cup ketchup
  • 1/2 teaspoon dried chervil
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas

Directions

  • 1. In a large resealable plastic bag, combine the lemon juice, 2 tablespoons Worcestershire sauce and seasoned salt; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
  • 2. Drain and discard marinade. In an ovenproof Dutch oven, brown beef and garlic in oil. Add the parsnips, carrots, potatoes, onion, tomatoes, 1 cup broth, ketchup, herbs and remaining Worcestershire sauce.
  • 3. In a small bowl, combine flour and remaining broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 4. Cover and bake at 325° for 1-1/2 hours. Add the corn and peas. Cover and bake 30-45 minutes longer or until meat and vegetables are tender. Yield: 6 servings (2-1/2 quarts).

Nutritional Facts

1-1/2 cups equals 513 calories, 16 g fat (5 g saturated fat), 94 mg cholesterol, 887 mg sodium, 60 g carbohydrate, 8 g fiber, 35 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.