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


★★★★★ 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
  • 10
    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
  • 3
    parsnips - cut 1/2 inch rounds
  • 3
    carrots, chopped 1/2 inch rounds
  • 1 lb
    button mushrooms
  • 4
    roma tomatoes chopped and seeded
  • 3 Tbsp
    fresh parsley
  • 1
    loaf of crusty hot bread

How to Make Toboggan Stew


  1. Mix the flour, nutmeg, paprika, salt and pepper in a bowl, coat beef in the dry mixture
  2. Fry the beef in batches till brown adding olive oil as needed – set aside and keep warm
  3. Add the butter and wine to frying pan ensure butter has melted scraping bits
  4. Add the onion, garlic and fresh thyme – cook
  5. In a large pot (preferably cast iron) add the contents of the frying pan and the beef. Cover and simmer for 1 ¼ hours
  6. Add the plum tomatoes, carrots, parsnips, chopped sage and butternut squash
    Simmer for 30 minutes or until vegetables are firm but cooked
  7. While the vegetables simmer, fry the bacon – remove chop and leave on kitchen towel to remove excess fat
  8. Add the mushrooms to the pan sauté in bacon residue
  9. Add the mushrooms and bacon to the pot and stir
  10. Serve the stew – garnish with parsley and enjoy with crusty bread

Printable Recipe Card

About Toboggan Stew

Course/Dish: Beef

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