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Traditional Winter Stew

Nothing says comfort like a bowl of stew on a cold night. Remember to stir this thick stew clockwise for protective energy. When adding the herbs, envision comfort to all who eat it. Imagine wrapping your loved ones in a warm blanket snuggled up to a bright fire.

Servings 2
Prep Time 45
Cook Time 120
Difficulty Level Easy
Course
Dinner, Lunch
Season
Winter
  • 1 lb stew meat (beef or venison)
  • 1 cup flour
  • 2 TBSP olive oil
  • 1 large onion, chopped fine
  • 3 cloves garlic, minced
  • 2 stalks celery, chopped fine
  • 2 carrots, sliced
  • 2-3 potatoes, cut into small cubes
  • 1 large parsnip, cut into small cubes
  • 4 cups beef broth
  • 1 TBSP each: rosemary, sage & parsley
  • Salt & pepper to taste
  • 2 tsp Worcestershire sauce
  • 1 cup frozen peas (optional)
  1. Dredge meat with flour.
  2. In a large sauce pot heat oil. Cook dredged meat in pot until browned on all sides.
  3. When meat has browned, add onions, garlic, celery, and carrots. Let cook, stirring about 5 minutes.
  4. Put all remaining ingredients in pot and let simmer for 2 hours or until meat is tender.
  5. Add peas for the last 20 min of cooking. Stir occasionally.
  6. For thicker stew, simmer with lid off, for thinner stew simmer with lid on.
  7. Serve with warm buttermilk biscuits.
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