• Rosie’s Wine Stew

    My husband, Steve, cooks this for me as a special meal. I wanted this to be the first recipe shared on Knitting Savant so he put together this post.
    – Andrea

    My mother, Rosemary aka “Rosie” was a phenomenal cook. Growing up, she would prepare suppers that would make
    me forget McDonald’s existed. Many great memories were made at suppertime with my dad and sisters. Mom got this recipe from a friend of hers, Marguerite Fanning. This dish was one of my favorites…especially scrumptious on a cold, winter’s day!

    Rosie's Wine Stew
    Recipe type: Soups and Stews
    Cuisine: American
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 8 servings
    • 3 lbs boneless chuck, cubed
    • 2 T Butter
    • 2 T Olive Oil
    • 1 Clove Garlic (minced)
    • 1 ½ t Salt
    • 1 Large Onion (chopped)
    • 1 Cup Cream Sherry
    • 1 Large Can Tomatoes (diced)
    • 5 Carrots (peeled and sliced ½”)
    • 5 Potatoes (or about 15 B size potatoes, cubed to 1” – peel if using full size potatoes)
    • 3 Stalks Celery (cut into 1” pieces)
    • 1 Cup Water
    • Parsley Flakes
    • 1 t Thyme
    • 1 Bay Leaf
    • 3 T Flour
    1. In a large pot over medium high heat, melt the butter with the olive oil. Brown the stew meat. Add the minced garlic, salt and onion. Cook slowly until the onion is tender.
    2. Add water, cream sherry, tomatoes, potatoes, carrots, celery, parsley flakes, thyme, and bay leaf. Simmer covered for 2½ hours.
    3. Blend flour in ½ cup of water and stir into the stew. Simmer until thickened and serve.


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