Publisher Photo
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Bake: 2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Bake: 2 hours

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

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.
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.
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.
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).
Originally published as Spell-Binding Stew in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p240

Nutritional Facts

1-1/2 cups: 513 calories, 16g fat (5g saturated fat), 94mg cholesterol, 887mg sodium, 60g carbohydrate (21g sugars, 8g fiber), 35g protein.

  • 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
  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).
Originally published as Spell-Binding Stew in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p240

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