Manitoba Fall Favourite Stew

Manitoba Fall Favourite Stew

Cozy up and warm up with a bowl of this stew on those inevitable chilly nights. This hearty stew recipe true to tradition made with beef sirloin, onion, carrots, celery, diced, potatoes, sweet potatoes, parsnips, rutabaga, green beans. Bookmark or pin this recipe because it’s sure to become a family favourite.

Makes
8
  • Ingredients
    • 2 lbs beef sirloin, cut into 3.75 cm (1 1/2 inch) cubes (1 kg)
    • 1/2 cup flour (125 mL)
    • 1 Tbsp seasoning salt (15 mL)
    • 1 Tbsp pepper (15 mL)
    • 3 Tbsp canola oil (45 mL)
    • 1 onion diced (1 )
    • 2 medium carrots, peeled and diced (2 )
    • 2 stalks celery, diced (2 )
    • 2 1/2 cups dry white wine (625 mL)
    • 2 cups beef broth (500 mL)
    • 4 sprigs fresh thyme (4 )
    • 4 medium potatoes, cut into halves (4 )
    • 2 small sweet potatoes, cut into 1 1/2 inch pieces (2 )
    • 6 medium parsnips, cut into 1 1/2 inch pieces (6 )
    • 1 small rutabaga, cut into 1 1/2 inch pieces (1 )
    • 1/2 lb green beans (250 g)
    • 2 Tbsp fresh chopped parsley (30 mL)
  • Directions
    1. Cut beef into pieces.
    2. In medium bowl, combine flour and seasonings. Coat meat in flour mixture.
    3. Heat canola oil in stock pot over medium high heat. Add meat in batches and cook meat until nicely browned. Remove meat to a platter and set aside.
    4. Add onion, carrots and celery to the pot. Sauté vegetables over low heat until softened and caramelized, about 10 – 15 minutes. Add wine, broth and thyme to the pot. Cook and deglaze the bottom of the pot. Return beef to the pot, cover, and bring mixture to a boil. Reduce heat and simmer over medium low heat for 35 – 45 minutes.
    5. Add potatoes, parsnips, and rutabaga to the meat mixture. Continue cooking, about 20 -25 minutes. Add beans and continue to cook till beans are tender, about 5 minutes.
    6. Ladle into serving bowls, sprinkle with fresh parsley and serve immediately.