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.
Tips & Substitutions
For a richer flavor, consider adding fresh herbs like thyme or rosemary. If you prefer a lighter stew, you can substitute the beef with chicken or turkey. Using low-sodium broth instead of water can enhance the taste without adding too much salt. To save time, prep vegetables ahead of time and even try frozen carrots or peas as a shortcut.
Serving Suggestions
Serve this hearty stew with crusty bread or over a bed of rice for a complete meal. For a balanced dinner, pair it with a light salad or roasted vegetables. It also goes well with a glass of red wine, like a Merlot or Cabernet Sauvignon, to complement the rich flavors. For a vegetarian option, browse more American recipes like Six Layer Vegetable Dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, freeze individual portions for up to 3 months. To reheat, thaw overnight in the fridge and warm it on the stove over medium heat, adding a splash of water or broth to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Tryon'S Stew contains roughly 1537 calories, with 46g protein, 154g carbohydrates, and 84g fat. It is an excellent source of vitamin C (198% of the Daily Value), protein (93% of the Daily Value), and potassium (85% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1743mg per serving (76% 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 ingredients in the slow cooker and cook on low for 6-8 hours. This method allows the flavors to meld beautifully and creates tender meat.
What can I substitute for the wine?
If you prefer not to use wine, you can replace it with additional beef broth or grape juice for a non-alcoholic version. You can also use apple cider vinegar diluted with water for a tangy flavor.
How do I thicken the gravy?
To thicken the gravy, you can create a slurry by mixing equal parts cornstarch and cold water, then stir it into the stew while it's simmering. Alternatively, you can mash some of the cooked potatoes to naturally thicken the stew.
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).