Hearty Medieval Stew

With cooler weather finally arriving here in Florida, I asked my 15-year-old daughter Tabitha to share her recipe for a hearty stew that is fit for a king!  She has been cooking for years and loves to experiment in the kitchen.  She created this recipe (without a cookbook) for her medieval-themed birthday party last year, where it received rave reviews.

Hearty Medieval Stew


  • 4 lbs. beef sirloin steak, cut in 1″ chunks
  • 2/3 cup olive oil
  • 1 cup merlot wine
  • 1 Tbsp. parsley flakes
  • 2 Tbsp. onion powder
  • 2 Tbsp. garlic powder
  • Salt & pepper to taste
  • 1 gallon beef stock/broth
  • In cheesecloth bag put:
    – 1 Tbsp. rosemary
    – 1 Tbsp. whole cloves
    – 4 bay leaves
  • 12 medium potatoes, chopped
    (red, russet, white, or a blend of them all!)
  • 6 large carrots, sliced


If not already done, cube the meat into 1 inch chunks. In a large pot, heat olive oil on high. Sear the meat with the wine until browned. While browning, add in the spices and broth. Cook on medium heat while chopping potatoes and carrots. Add cheesecloth spice bag and vegetables. Cover and let simmer until potatoes are tender and just falling apart. (This usually takes about an hour or two.)

Tastes great with warm, crusty loaves of bread with butter, hunks of cheese, greens, and ale (root beer). 🙂

Linked to:
Ultimate Recipe Swap
What’s Cooking Wednesday
Whole Foods For The Holidays
4 Moms, 35 Kids – Soup Recipes

Related Posts with Thumbnails
Like this? Please share it!
  • Digg
  • del.icio.us
  • StumbleUpon
  • Facebook
  • Twitter
  • Yahoo! Buzz
  • Google Bookmarks
  • Technorati
  • email
  • Print
  • Posterous

9 comments to Hearty Medieval Stew

Leave a Reply




You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>