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
Ingredients
- 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
Instructions
- 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.
- Add water, cream sherry, tomatoes, potatoes, carrots, celery, parsley flakes, thyme, and bay leaf. Simmer covered for 2 1/2 hours.
- Blend flour in 1/2 cup of water and stir into the stew. Simmer until thickened and serve.