Taste of Home
Ravin’ Good Stew
TOTAL TIME: Prep: 20 min. Cook: 2 hours
YIELD: 10 servings.
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
Ingredients
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1 can (29 ounces) pear halves
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3 pounds beef stew meat, cut into 1-inch cubes
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3 tablespoons canola oil
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2 medium onions, chopped
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3 tablespoons butter
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1/3 cup all-purpose flour
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1 tablespoon ketchup
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2 teaspoons salt
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1 teaspoon grated lemon zest
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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2-3/4 cups chicken broth
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1/2 cup white wine or additional chicken broth
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1 bay leaf
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2 medium sweet potatoes, peeled and cubed
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3 tablespoons golden raisins
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2 tablespoons minced fresh parsley
Directions
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1.
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.
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2.
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.
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3.
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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