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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This stew is loaded with ingredients. So it's sure to fill up little ghosts and goblins before they head out trick-or-treating! Ingredients:
1 can (29 ounces) pear halves |
3 pounds beef stew meat, cut into 1-inch cubes |
3 tablespoons canola oil |
2 medium onions, chopped |
3 tablespoons butter |
1/3 cup king arthur unbleached all-purpose flour |
1 tablespoon ketchup |
2 teaspoons salt |
1 teaspoon grated lemon peel |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
2-3/4 cups chicken broth |
1/2 cup white wine or additional chicken broth |
1 bay leaf |
2 medium sweet potatoes, peeled and cubed |
3 tablespoons golden raisins |
2 tablespoons minced fresh parsley |
Directions:
1. Drain pears, reserving juice; chop pears and set aside. In a Dutch oven, brown beef in oil in batches; drain and set aside. In the same pan, saute onions in butter for 5 minutes. Stir in the flour, ketchup, salt, lemon peel, thyme, pepper, cinnamon and cloves until blended.
2. Gradually stir in the broth, wine and reserved pear juice. Add bay leaf and beef. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. Add sweet potatoes; cover and simmer 30 minutes longer or until potatoes and beef are tender. Stir in raisins and pears; heat through. Discard bay leaf. Garnish with parsley. Yield: 10 servings.
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