Slobbsville Stew
A hearty beef stew infused with red wine, mushrooms, and herbs, slow-cooked to tender perfection, perfect for comforting family dinners and gatherings.
Ingredients
Instructions
- Put all ingredients into a large casserole dish, including onions, carrots, stewing beef, potatoes, mushrooms, tomato paste, salt, pepper, rosemary, basil, beef stock, and red wine.
- Bake in a preheated oven at 300°F (150°C) for 3 hours and 15 minutes.
- During the last 15 minutes of baking, add the frozen peas and parsley to the stew and continue baking.
Tips & Substitutions
For a richer flavor, consider browning the stewing beef in a skillet before adding it to the casserole. If you prefer a thicker stew, mix a tablespoon of cornstarch with cold water and stir it in during the last hour of cooking. You can substitute the red wine with additional beef stock or a splash of balsamic vinegar for a different taste. Fresh herbs are preferred, but dried rosemary and basil work in a pinch.
Serving Suggestions
Serve Slobbsville Stew with crusty bread or over a bed of mashed potatoes for a comforting meal. A side salad or steamed green vegetables pairs nicely to balance the richness of the stew. For a wine pairing, a glass of the same red wine used in cooking enhances the flavors beautifully.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stew on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, covered, in 1-2 minute intervals, stirring in between to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Slobbsville Stew contains roughly 881 calories, with 24g protein, 132g carbohydrates, and 35g fat. It is an excellent source of vitamin D (131% of the Daily Value), dietary fiber (99% of the Daily Value), and vitamin C (86% of the Daily Value). Note that it is relatively high in sodium, at 2989mg per serving (130% 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 use chicken instead of beef for this stew?
While this recipe is designed for beef, you can substitute chicken for a lighter version. Use chicken thighs for the best results, and adjust the cooking time as chicken generally requires less time to cook. Keep in mind that the flavor profile will change significantly.
Is it possible to make this stew in a slow cooker?
Yes, you can make Slobbsville Stew in a slow cooker. Simply brown the beef and then transfer all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the meat is tender. The slow cooker method will deepen the flavors beautifully.
Can I freeze this stew?
Absolutely! Slobbsville Stew freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm on the stovetop or microwave until heated through.
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).