Pump House Stew
A hearty beef stew with vegetables and red wine, slow-cooked to develop rich flavors, perfect for feeding a crowd on a cozy evening.
Ingredients
Instructions
- Place the cubed beef, tapioca, bread crumbs, quartered carrots, celery pieces, and small onions in a casserole or roaster in the order listed, except for the red wine.
- Cover tightly and bake in a 250°F oven for 2 hours.
- Open the oven, stir well from the bottom, then return to the oven and bake for a total of 5 hours.
- Add the red wine during the last hour of baking.
- Serve hot, with enough to feed a crowd.
Tips & Substitutions
For a richer flavor, consider browning the beef before adding it to the casserole. If you don't have tapioca, cornstarch can be a good substitute to thicken the stew. Fresh herbs like thyme or rosemary can enhance the dish further. Use any leftover vegetables you have on hand, such as potatoes or bell peppers, to add variety. This hearty dish pairs beautifully with Committee'S Corned Beef And Cabbage.
Serving Suggestions
Serve the stew hot, ideally in deep bowls, accompanied by crusty bread or over a bed of rice to soak up the delicious sauce. A side salad with a tangy vinaigrette can provide a nice contrast to the rich flavors. For a complete meal, consider pairing it with roasted vegetables or a simple green vegetable dish. This hearty stew can easily feed a crowd.
Storage & Reheating
Leftover Pump House Stew can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally, until heated through. You can also reheat it in the microwave in short intervals, but be sure to stir in between for even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Pump House Stew contains roughly 1291 calories, with 62g protein, 58g carbohydrates, and 72g fat. It is an excellent source of protein (124% of the Daily Value), vitamin A (98% of the Daily Value), and iron (53% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2252mg per serving (98% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef first, then combine all the ingredients in the slow cooker, including the red wine, and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
What type of red wine is best for this stew?
A dry red wine, such as Cabernet Sauvignon or Merlot, works well in this recipe. The wine adds depth to the stew, enhancing the flavors of the beef and vegetables. Avoid sweet wines, as they can alter the taste of the dish.
Can I use a different type of meat?
Absolutely! While cubed beef is traditional, you can substitute it with other meats like pork or lamb. Just ensure that the cooking time is adjusted based on the type of meat used, as some may require less time to become tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).