SPELL-BINDING STEW

Spell-Binding Stew image

Alongside a green salad and crusty bread, this stew is a hot and hearty meal. My dad wasn't fond of stews, but he loved this version.-Marilyn Love, Calgary, Alberta

Provided by Taste of Home

Categories Dinner

Time 2h30m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 19

Ingredients

2 tablespoons lemon juice
4 tablespoons Worcestershire sauce, divided
1/4 teaspoon seasoned salt
2 pounds beef stew meat, cut into 1-inch cubes
3 garlic cloves, minced
2 tablespoons olive oil
4 medium parsnips, peeled and sliced
4 medium carrots, sliced
3 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 cups canned stewed tomatoes
1-1/2 cups beef broth, divided
1/2 cup ketchup
1/2 teaspoon dried chervil
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3 tablespoons all-purpose flour
1/2 cup frozen corn
1/2 cup frozen peas

Steps:

In a large resealable plastic bag, combine the lemon juice, 2 tablespoons Worcestershire sauce and seasoned salt; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours., Drain and discard marinade. In an ovenproof Dutch oven, brown beef and garlic in oil. Add the parsnips, carrots, potatoes, onion, tomatoes, 1 cup broth, ketchup, herbs and remaining Worcestershire sauce., In a small bowl, combine flour and remaining broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened., Cover and bake at 325° for 1-1/2 hours. Add the corn and peas. Cover and bake 30-45 minutes longer or until meat and vegetables are tender.

Nutrition Facts : Calories 513 calories, Fat 16g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 887mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 8g fiber), Protein 35g protein.