Ruth Tryon'S Stew
A hearty beef stew with tender meat, flavorful vegetables, and rich gravy, perfect for comforting family dinners or casual gatherings with a savory, aromatic profile.
Ingredients
- 2 lb. stew beef ⓘ
- 2 Tbsp. fat ⓘ
- 4 c. boiling water ⓘ
- 1 tsp. lemon juice ⓘ
- 1 tsp. Worcestershire sauce ⓘ
- 1 garlic clove ⓘ
- 2 bay leaves ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. pepper ⓘ
- 1 tsp. paprika ⓘ
- 1 tsp. sugar ⓘ
- 1 bouillon cube ⓘ
- 3 cloves ⓘ
- 8 oz. can tomato sauce ⓘ
- 6 carrots ⓘ
- 1 lb. small onions ⓘ
- 8 potatoes ⓘ
- 1/2 c. wine ⓘ
Instructions
- Brown floured beef in fat.
- Add boiling water, lemon juice, Worcestershire sauce, garlic, bay leaves, salt, pepper, paprika, sugar, bouillon cube, cloves, and tomato sauce. Simmer until tender, about 2 hours.
- Add carrots, small onions, and potatoes. Cook until almost done.
- Remove meat and vegetables from the pot.
- Thicken the gravy.
- Add wine (sherry, Chablis) or any preferred wine.
- Return meat and vegetables to the pot.
- Let the stew stand overnight.
- Next day, reheat and add frozen peas.
- Cook until peas are done.
Nutrition & Diet Analysis (per serving)
1065
kcal
53% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).