Fort Stanwix Beef or Veal Stew

Discover the hearty charm of Fort Stanwix Beef or Veal Stew, a timeless dish that combines tender, slow-simmered meat with rustic vegetables like carrots, parsnips, and potatoes for a soul-warming experience. This versatile recipe lets you choose between beef or veal, perfectly seasoned and lightly coated in flour for a rich, savory base. Simmered with aromatic garlic, onions, thyme, and optional red wine, this stew achieves a depth of flavor that’s nothing short of comforting. Perfect for family dinners or cozy nights in, this one-pot wonder is finished with fresh parsley and pairs beautifully with crusty bread or buttered noodles. Easy to prepare and packed with old-world flavors, this stew is a must-try for fans of classic comfort food.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1.5 pounds beef or veal (stew meat, cubed)
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil or lard
• 1 large yellow onion (diced)
• 3 medium carrots (peeled and sliced into rounds)
• 2 medium parsnips (peeled and sliced into rounds)
• 3 medium potatoes (peeled and cubed)
• 3 cloves garlic (minced)
• 4 cups beef or veal broth
• 0.5 cup dry red wine (optional)
• 2 whole bay leaves
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

In a large bowl, combine the all-purpose flour, salt, and black pepper. Toss the cubed beef or veal in the mixture to coat evenly.

Step 2

Heat the vegetable oil or lard in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the meat in batches, ensuring each piece gets a light crust. Remove the browned meat and set aside on a plate.

Step 3

In the same pot, add the diced onion and cook for 5-7 minutes until softened and translucent, stirring occasionally and scraping up any browned bits from the bottom of the pot.

Step 4

Add the minced garlic and cook for 1 minute until fragrant.

Step 5

Return the browned meat to the pot. Pour in the beef or veal broth and, if using, the red wine. Stir to combine and bring the liquid to a simmer.

Step 6

Add the bay leaves and thyme sprigs to the pot. Cover with a lid, reduce the heat to low, and let the stew simmer gently for 1 hour, stirring occasionally.

Step 7

After 1 hour, add the carrots, parsnips, and potatoes. Stir well, cover, and continue to simmer for another 45-60 minutes, or until the vegetables and meat are tender.

Step 8

Remove and discard the bay leaves and thyme sprigs before serving. Taste and adjust seasoning with additional salt and pepper, if necessary.

Step 9

Serve the stew hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over buttered noodles for a complete meal.

Nutrition Facts

Serving size	(2970.7g)

Amount per serving	% Daily Value*
Calories	2993.2

Total Fat 170.2g	0%
Saturated Fat 60.5g	0%
Polyunsaturated Fat g
Cholesterol 492.3mg	0%
Sodium 4280.2mg	0%
Total Carbohydrate 199.1g	0%
Dietary Fiber 31.7g	0%
Total Sugars 36.3g
Protein 160.9g	0%

Vitamin D 0IU	0%
Calcium 393.3mg	0%
Iron 25.4mg	0%
Potassium 5753.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 21.7%

Carbs: 26.8%