toboggan stew

Name: Toboggan Stew
Prep time: 30 min
Cook time: 2 h
Yield: 6
Ingredients: 2 1/2 pound(s) stew beef; 1/4 pound(s) bacon or country ham; 1/4 cup(s) all purpose flour; 1 tablespoon(s) nutmeg; 1 tablespoon(s) paprika; - salt and pepper; - olive oil; 1 large onion - coarsley chopped; 2 tablespoon(s) thyme, leaves; 10 - sage leaves, fresh; 3/4 cup(s) red wine; 2 tablespoon(s) butter; 1/4 cup(s) 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 pound(s) button mushrooms; 4 - roma tomatoes chopped and seeded; 3 tablespoon(s) fresh parsley; 1 - loaf of crusty hot bread

(2 RATINGS)

27 Pinches 1 Photo

Elixa Beaumont

Franklin, TN

Updated on Jan 31, 2010

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

Rate

prep time 30 Min

cook time 2 Hr

method ---

yield 6 serving(s)

Ingredients

2 1/2 pounds stew beef
1/4 pound bacon or country ham
1/4 cup all purpose flour
1 tablespoon nutmeg
1 tablespoon paprika
- salt and pepper
- olive oil
1 large onion - coarsley chopped
2 tablespoons thyme, leaves
10 - sage leaves, fresh
3/4 cup red wine
2 tablespoons butter
1/4 cup 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 pound button mushrooms
4 - roma tomatoes chopped and seeded
3 tablespoons fresh parsley
1 - loaf of crusty hot bread

How To Make toboggan stew

Step 1

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

Step 2

Fry the beef in batches till brown adding olive oil as needed – set aside and keep warm
Step 3

Add the butter and wine to frying pan ensure butter has melted scraping bits
Step 4

Add the onion, garlic and fresh thyme – cook
Step 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
Step 6

Add the plum tomatoes, carrots, parsnips, chopped sage and butternut squash Simmer for 30 minutes or until vegetables are firm but cooked
Step 7

While the vegetables simmer, fry the bacon – remove chop and leave on kitchen towel to remove excess fat
Step 8

Add the mushrooms to the pan sauté in bacon residue
Step 9

Add the mushrooms and bacon to the pot and stir
Step 10

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