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Old Pa's Sherried Beef Double Onion Cabin Stew

Contributed By: John, MN | See all of John's recipes
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Rating: 3.5   Reviews: 4 See Reviews
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Active Time:  45 Minutes
Total Time:  3 Hours
  6 Servings
Recipe modified and developed for 2.75 quart cast iron dutch oven - modify to fit your dutch oven.
1.75-2.0 pounds Lean Beef Chuck Roast
2 Cups Designer Fingerling Potatoes
3/4 Cup Sliced Baby Portobella Mushrooms
3/4 Cup Whole Baby Mini Carrots
1 medium sliced Yellow Onion
3/4 Cup finely chopped Celery (and folliage)
3/4 Cup Pearl Onions (frozen and thawed)
3/4 Cup Green Peas (frozen and thawed)
1 quart Organic Beef Stock
1 10 oz can RoTel Original Diced Tomatoes and Green Chilies
4 cloves Minced Garlic
1/4 Cup All-purpose White Flour
2TBS Sunflower Oil
6TBS Extra Virgin Olive Oil
Fresh cracked Black Pepper
1 1/2 TBS Herbes de Provence
2 Bay Leaves
1 big TBS Tomato paste
1/2 Cup Dry Cocktail Sherry wine
3TBS Worchestershire sauce
1TBS Lemon juice
Oven Cooking time - 3 hours
Old Pa's Sherried Beef Double Onion Cabin Stew Recipe at
Cube the chuck roast into 1 to 2-inch pieces. Combine marinade ingredients and marinate meat for up to a week in the refrigerator in a freezer zipper bag.

When ready to cook, preheat oven to 325 degrees F.

Slice the yellow onion thinly and finely dice celery and its foliage. Chop the fingerling potatoes into 1-inch chunks. Smash and finely mince the garlic or use prepared minced garlic. Slice mushrooms.

Drain the marinated meat from the bag, and reserve the marinade before searing. Pat the beef dry and season with fresh cracked black pepper and sea salt to taste.

Sear beef in a skillet until well browned over high heat, turning occasionally. High heat will reduce the fluid before the beef is reserved to one side of the pan.

In 6 TBS of EVOO, brown the sliced mushrooms over medium high heat before adding the minced garlic. Once the garlic develops its flavor, add the sliced yellow onion and fine chopped celery with its foliage. Saute until softened and just beginning to caramelize.

Then add a big tablespoon of tomato paste, stir well, and saute. Scatter 1/4 cup of all-purpose white flour over the sauteed vegetable and allow to saute for several minutes to resolve the flour taste.

Once the flour has been absorbed, deglaze the pan with the reserved marinade and return the seared beef and its juices into a small Dutch oven. Beef stock should cover all ingredients by an inch, add 1 1/2 TBS Herbes de Provence and 2 bay leaves, bring to summer. Then put it into the oven for 1/1/2 hours.

Add chopped potatoes and mini carrots to the Dutch oven. Top up the beef stock to just cover added ingredients (you're going to use a little more than half of the quart of beef stock, but you do not want to come up short when you need it). Put back into the oven for 1 hour.

Add thawed pear onions and the rotel tomatoes and chilies. Top up the beef stock, if necessary. At 3-hour total cooking time, as the stew comes out of the oven, add thawed green peas; they cook within minutes on the residual heat and add great flavor and color.

Rough chop little fresh italian flatleaf parsley for garnish rough. Then plated into bowls with garnish of sour cream (non-fat) and fresh parsley. Oven warmed crusty French bread for dipping.

Date Added: 02/05/2010
Spotlight Recipe Review See all 4 reviews »

Rating: 3
by: L Reviewed: 03/25/2010
How is this done?
The recipe looks wonderful, but is almost impossible to decipher. I made a stab and liked it well enough to wish that someone would re-write the directions. The results would no doubt be much better. I suggest listing the ingredients in the order of use, then writing each step of the cooking directions as a cook would proceed thru preparation and cooking. Too confusing as is.
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