Fall Stew

From Harvest Cookbook: Country Comfort by Monica Musetti-Carlin and Mary Elizabeth Roarke, published by 
Hatherleigh Press.

  • 3 pounds beef chuck
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 4 medium onions
  • ½ teaspoon thyme
  • ¼ teaspoon cinnamon
  • 1 pound fresh sweet potatoes, diced
  • 1-2 cloves garlic, minced
  • ½ teaspoon cloves, ground
  • 1 bay leaf
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons raisins
  • 1 teaspoon lemon peel
  • 1½ cups white wine
  • 1½ cups fresh Bartlett pears, diced, or 1 (28 ounce) can pear halves in light syrup (drain pear and reserve 1 cup)

Brown beef in the vegetable oil.
In a separate bowl, mix flour and butter, add it to the beef, and stir.

Add onion, garlic, thyme, cinnamon, and cloves. Stir in salt and pepper, lemon peel, and wine.
Add beef and cook for 1 hour, then add sweet potatoes and continue to cook for an additional 10-15 minutes or until tender. Add raisins, pears, and pear juice.

Published on October 4, 2010
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Dylan Garret

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