Ruth Tryon'S Stew Recipe

Name: Ruth Tryon'S Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. stew beef; 2 Tbsp. fat; 4 c. boiling water; 1 tsp. lemon juice; 1 tsp. Worcestershire sauce; 1 garlic clove; 2 bay leaves; 1 tsp. salt; 1 tsp. pepper; 1 tsp. paprika; 1 tsp. sugar; 1 bouillon cube; 3 cloves; 8 oz. can tomato sauce; 6 carrots; 1 lb. small onions; 8 potatoes; 1/2 c. wine

Servings: persons

2 lb. stew beef
2 Tbsp. fat
4 c. boiling water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 garlic clove
2 bay leaves
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
1 tsp. sugar
1 bouillon cube
3 cloves
8 oz. can tomato sauce
6 carrots
1 lb. small onions
8 potatoes
1/2 c. wine

1
Brown floured beef. Add water and seasonings (lemon juice, Worcestershire sauce, garlic clove, bay leaves, salt, pepper, paprika, sugar, bouillon cube, cloves and tomato sauce). Simmer until tender, about 2 hours. Add carrots, onions and potatoes. Cook until almost done.
2
Remove meat and vegetables.
3
Thicken gravy.
4
Add wine (sherry, Chablis) or any wine.
5
Add meat and vegetables.
6
Let stand overnight.
7
Next day, heat and add 1 package frozen peas.
8
Cook until peas are done.

3007

kcal

Calories

279

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 18 ingredients. The key ingredients include: 2 lb. stew beef, 2 Tbsp. fat, 4 c. boiling water, 1 tsp. lemon juice, and more.

Yes, Ruth Tryon'S 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.

Ruth Tryon'S Stew

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