Fort Stanwix Beef or Veal Stew
Discover the hearty charm of Fort Stanwix Beef or Veal Stew, a timeless dish that combines tender, slow-simmered meat with rustic vegetables like carrots, parsnips, and potatoes for a soul-warming experience. This versatile recipe lets you choose between beef or veal, perfectly seasoned and lightly coated in flour for a rich, savory base. Simmered with aromatic garlic, onions, thyme, and optional red wine, this stew achieves a depth of flavor that’s nothing short of comforting. Perfect for family dinners or cozy nights in, this one-pot wonder is finished with fresh parsley and pairs beautifully with crusty bread or buttered noodles. Easy to prepare and packed with old-world flavors, this stew is a must-try for fans of classic comfort food.
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Recipe Information
Ingredients
- 1.5 pounds beef or veal (stew meat, cubed)
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil or lard
- 1 large yellow onion (diced)
- 3 medium carrots (peeled and sliced into rounds)
- 2 medium parsnips (peeled and sliced into rounds)
- 3 medium potatoes (peeled and cubed)
- 3 cloves garlic (minced)
- 4 cups beef or veal broth
- 0.5 cup dry red wine (optional)
- 2 whole bay leaves
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
In a large bowl, combine the all-purpose flour, salt, and black pepper. Toss the cubed beef or veal in the mixture to coat evenly.
Heat the vegetable oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meat in batches, ensuring each piece gets a light crust. Remove the browned meat and set aside on a plate.
In the same pot, add the diced onion and cook for 5-7 minutes until softened and translucent, stirring occasionally and scraping up any browned bits from the bottom of the pot.
Add the minced garlic and cook for 1 minute until fragrant.
Return the browned meat to the pot. Pour in the beef or veal broth and, if using, the red wine. Stir to combine and bring the liquid to a simmer.
Add the bay leaves and thyme sprigs to the pot. Cover with a lid, reduce the heat to low, and let the stew simmer gently for 1 hour, stirring occasionally.
After 1 hour, add the carrots, parsnips, and potatoes. Stir well, cover, and continue to simmer for another 45-60 minutes, or until the vegetables and meat are tender.
Remove and discard the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with additional salt and pepper, if necessary.
Serve the stew hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over buttered noodles for a complete meal.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 652 mg | 28% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
