Fort Stanwix Beef (Or Veal) Stew Recipe

Name: Fort Stanwix Beef (Or Veal) Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 12 lbs beef, cut into 2 in squares; 1 quart cold water; 2 teaspoons salt; 1 pinch thyme; 6 cloves; 6 carrots, peeled and cut into chunks; 1 stalk celery, diced (optional); 2 sprigs parsley, chopped; 3 tablespoons butter; 3 tablespoons flour; 12 white pearl onions, peeled

Servings: persons

2 12 lbs beef, cut into 2 in squares
1 quart cold water
2 teaspoons salt
1 pinch thyme
6 cloves
6 carrots, peeled and cut into chunks
1 stalk celery, diced (optional)
2 sprigs parsley, chopped
3 tablespoons butter
3 tablespoons flour
12 white pearl onions, peeled

1
Combine beef in dutch oven with water, salt, herbs and cloves.
2
Cover and simmer for one hour 15 minutes, skimming occassionaly.
3
Add onions, carrots, celery and cook until vegetables are tender.
4
Drain and measure stock and make up to or cook down to 2 cups.
5
Discard cloves.
6
Melt butter in skillet, add flour and blend.
7
Add stock slowly, cooking gently until mixture boils and thickens.
8
Pour over meat and vegetables.
9
Sprinkle with parsley.
10
Serve with hot noodles or rice.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 12 lbs beef, cut into 2 in squares, 1 quart cold water, 2 teaspoons salt, 1 pinch thyme, and more.

Yes, Fort Stanwix Beef (Or Veal) Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fort Stanwix Beef (Or Veal) Stew

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