Every Dish Has a Story - Jill's Childhood Memory: Knott's Berry Farm's Pioneer Stew
From my book, Every Dish Has a Story (link to order and full playlist below), comes my own childhood food memory! This delicious dish comes from 12 year old me with my daddy. I can't wait for you to read the story in the book behind this amazing dish!
Video
Every Dish Has a Story - Jill's Childhood Memory: Knott's Berry Farm's Pioneer Stew
From my book, Every Dish Has a Story (link to order and full playlist below), comes my own childhood food memory! This delicious dish comes from 12 year old ...
Notes
Here’s your recipe!
¼ cup oil 2 medium onions 3 garlic cloves, minced
4 lbs. beef, cut for stew meat (round or chuck work best)
1 28 oz can tomatoes with liquid
1 cup dry red wine (such as cabernet and pinot noir)
2 tablespoons Worcestershire
1 bay leaf
1 teaspoon basil
1 tablespoon parsley, chopped
2 potatoes, diced
3 lbs. carrots, Diced
3 stalks celery, diced
1 16 oz can corn, drained
In a large dutch oven, heat oil and sauté onions and garlic until soft over medium heat. Add meat and brown on all sides. Then, add tomatoes, wine, Worcestershire, bay leaf, parsley, basil, salt, and pepper. Give it a mix to blend flavors. Simmer partially covered for 1 hour over medium heat. While that pot is simmering, using a separate burner, combine potatoes, carrots, and celery in a medium saucepan with 1 cup water and cook until they are a little tender but still firm. After meat has simmered for an hour, add the vegetables and remaining ingredients. Continue cooking until meat is tender, about 15–20 minutes.