Ingredients

How to make it

  • 1.Pour a thin coating of vegetable oil into a large, shallow skillet on med. heat.
  • 2. Dice stew beef & 2 of the onions into small, bite size pieces (about 1/2 inch cubes)
  • 3. You will want to stir beef until browned, adding the diced onions and garlic powder about halfway through the browning process.
  • 4. While the meat mixture is browning, get out your stock pot and add about 4-6 cups water and all of the boullion cubes and begin to simmer over a medium-high heat.
  • 5. While still keeping an eye on the meat/onion mixture, peel the parsnips and carrots. Dice the parsnips into 1/2 inch cubes and the carrots into 1/4 inch slices.
  • 6. Add the parsnips and carrots to the stock pot and mince and add the tarragon as well.
  • 7. The beef should be about done, turn off the heat and set aside.
  • 8. Slice or cube the (washed) and (peeled or unpeeled, your choice) potatoes and add to stock pot.
  • 9. Dice the remaining onions and add to stock pot along with the meat mixture and the wine.
  • 10. Stir everything thoroughly together in the stock pot and gradually sprinkle and stir in the coriander, cardamom and celery seed.
  • 11. Simmer until veggies are all tender and then get out a shallow sauce pan to make the rue to thicken the stew.
  • 12. Pour milk into a small, shallow sauce pan and heat on low to medium heat. Add the flour, stirring vigously with a whisk to avoid getting lumps. If you do not know how to make a rue as a gravy starter, you should find better directions than this to learn how!! What you want to do is make a paste-like consistancy and then quickly thin it down with additional milk to end up with a thick, gravy-like consistancy. How thick you want your stew is up to you!
  • 13. Add the milk/flour mixture to the stock pot and stir in thoroughly to change from soup to stew!
  • OR...if making the rue is too intimidating, just thicken with instant potato flakes until you have the desired consistancy.
  • 14. Add salt and pepper to taste.
  • 15. Simmer until ready to serve. The longer you simmer the better it will be! I like to make my stews and soups first thing in the morning and simmer all day. All of these instructions are approximate, I rarely use measuring devices so I had to guess how much of each ingredient I actually used. Just keep stirring and tasting and adjusting until you are happy!

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    cuzpat ate it and said...
    Good sounding! high 5!
    Was this review helpful? Yes Flag
  • turtlesinthetub 5 years ago
    Must try this for sure! A great winter meal. A side of cornbread could add some extra calories.
    Was this review helpful? Yes Flag
  • hungrybear 5 years ago
    Goody
    Was this review helpful? Yes Flag
    " It was excellent "
    goodeat ate it and said...
    Lawdy so yummy! five forks for sure!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes