Spell-Binding Stew

Name: Spell-Binding Stew
Ingredients: 2 tablespoons lemon juice; 4 tablespoons Worcestershire sauce, divided; 1/4 teaspoon seasoned salt; 2 pounds beef stew meat, cut into 1-inch cubes; 3 garlic cloves, minced; 2 tablespoons olive oil; 4 medium parsnips, peeled and sliced; 4 medium carrots, sliced; 3 medium potatoes, peeled and cubed; 1 medium onion, cut into wedges; 2 cups canned stewed tomatoes; 1-1/2 cups beef broth, divided; 1/2 cup ketchup; 1/2 teaspoon dried chervil; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme; 3 tablespoons all-purpose flour; 1/2 cup frozen corn; 1/2 cup frozen peas

19 ingredients

4 steps

Ingredients

2 tablespoons lemon juice
4 tablespoons Worcestershire sauce, divided
1/4 teaspoon seasoned salt
2 pounds beef stew meat, cut into 1-inch cubes
3 garlic cloves, minced
2 tablespoons olive oil
4 medium parsnips, peeled and sliced
4 medium carrots, sliced
3 medium potatoes, peeled and cubed
1 medium onion, cut into wedges
2 cups canned stewed tomatoes
1-1/2 cups beef broth, divided
1/2 cup ketchup
1/2 teaspoon dried chervil
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
3 tablespoons all-purpose flour
1/2 cup frozen corn
1/2 cup frozen peas

Directions

1

In a large resealable plastic bag, combine the lemon juice, 2 tablespoons Worcestershire sauce and seasoned salt; add the beef. Seal bag and turn to coat; refrigerate for at least 4 hours.
2

Drain and discard marinade. In an ovenproof Dutch oven, brown beef and garlic in oil. Add the parsnips, carrots, potatoes, onion, tomatoes, 1 cup broth, ketchup, herbs and remaining Worcestershire sauce.
3

In a small bowl, combine flour and remaining broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
4

Cover and bake at 325° for 1-1/2 hours. Add the corn and peas. Cover and bake 30-45 minutes longer or until meat and vegetables are tender.