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Ravin’ Good Stew

This stew is loaded with ingredients. It's sure to fill up the kids before they head out trick-or-treating, and the family enjoys it all season long! —Shirley Smith, Yorba Linda, California
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    10 servings

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 zest
  • 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, ketchup, salt, lemon zest, 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.

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Reviews

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Average Rating:
  • MaikoEmi
    Jan 18, 2010

    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.Otherwise, delicious!M.