Toboggan Stew

Elixa Beaumont


My husband is from England and he calls a sled a toboggan. When we get enough snow in Tennessee which is not often he takes the children out tobogganing. On returning to the kitchen we all enjoy a good bowl of toboggan stew to warm us through.

Those who harvest grain will eat it and praise the Lord.Those who gather grapes will drink wine in my holy court yards .Issaiah 62:v9

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★★★★★ 2 votes
30 Min
2 Hr


2 1/2 lb
stew beef
1/4 lb
bacon or country ham
1/4 c
all purpose flour
1 Tbsp
1 Tbsp
salt and pepper
olive oil
1 large
onion - coarsley chopped
2 Tbsp
thyme, leaves
sage leaves, fresh
3/4 c
red wine
2 Tbsp
1/4 c
balsamic vinegar
1 small
butternut squash peeled and chopped 1 inch cubes
parsnips - cut 1/2 inch rounds
carrots, chopped 1/2 inch rounds
1 lb
button mushrooms
roma tomatoes chopped and seeded
3 Tbsp
fresh parsley
loaf of crusty hot bread


1Mix the flour, nutmeg, paprika, salt and pepper in a bowl, coat beef in the dry mixture

2Fry the beef in batches till brown adding olive oil as needed – set aside and keep warm

3Add the butter and wine to frying pan ensure butter has melted scraping bits

4Add the onion, garlic and fresh thyme – cook

5In a large pot (preferably cast iron) add the contents of the frying pan and the beef. Cover and simmer for 1 ¼ hours

6Add the plum tomatoes, carrots, parsnips, chopped sage and butternut squash
Simmer for 30 minutes or until vegetables are firm but cooked

7While the vegetables simmer, fry the bacon – remove chop and leave on kitchen towel to remove excess fat

8Add the mushrooms to the pan sauté in bacon residue

9Add the mushrooms and bacon to the pot and stir

10Serve the stew – garnish with parsley and enjoy with crusty bread

About this Recipe

Course/Dish: Beef