burgundy pepper spoon stew
My Great Grandmother Ellen Kay Sullivan made this for her family on Sundays or special occasions (she had 15 children). She called it "5-5-5 STEW". She gave the recipe to her daughter-in-law Mabel Kennedy Sullivan (my father's mother). She came from family of 11 children, my mother had 10. My grandma taught me to read & write by reading and copying recipes. We wrote letters to her siblings and extended family, sharing great recipes like this one! We loved to cook together & just be together... she was a grand lady! Boy oh boy could she cook! Play With Your Food ! xo
prep time
30 Min
cook time
3 Hr 30 Min
method
Bake
yield
20 -25 (prep time does not include marinating time)
Ingredients
- BURGUNDY MARINADE
- 1 1/2 cups burgundy wine
- 2 teaspoons garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 teaspoon ground cardamom
- 1 teaspoon poultry seasoning
- MEAT
- 5 pounds beef roast of choice
- VEGETABLES
- 5 pounds carrots
- 5 pounds potatoes
- 5 pounds turnips (including any greens)
- 5 large onions
- 5 sticks celery
- 3 - 4 quarts water
- FLAVORING AND THICKENING
- 2 tablespoons beef base
- 5 tablespoons corn starch
- 1/2 - 1 cups water
- ADDITIONAL OPTIONAL INGREDIENTS
- - extra spices like garlic powder and cayenne to taste
- - extra water
How To Make burgundy pepper spoon stew
-
Step 1Preheat 350 degree oven. -
Step 2Put wine and spices together in a large bowl.
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Step 3Leave meat whole or cut up meat and put into bowl with marinade. Cover with lid. Refrigerate for 8 hours. Swirl the meat and marinade several times.
-
Step 4Put two Tablespoons of olive oil in a large skillet, start browning the marinated meat. (Save the marinade in the refrigerator until needed).
-
Step 5Put browned meat into roast pan. Use left over marinade to deglaze the skillet. Pour this into the roast pan. If need be, use some water to finish deglazing the skillet and pout that over the meat too.
-
Step 6Wash, peel and cut up the carrots and add them to the roast pan.
-
Step 7Peel and cut up onions and add them to the roast pan.
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Step 8Wash and cut up the celery (including the leaves) and add to the roast pan.
-
Step 9Wash potatoes, cut off any bad spots, cut them up and add to the roast pan. *** I don't peel the potatoes, but you can if you want to.
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Step 10Wash, peel and cut up turnips, add to the roast pan. *** If your turnips have any greens on them, clean them and add them in too.
-
Step 11Pour 3 quarts of water over the top of everything in the roast pan. Put the lid on roast pan. Put into oven. Cook for 3 hours (check about halfway through and add more water if needed).
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Step 12Remove when done. Remove lid. Gently stir the meat and vegetables a bit. Push as much as you can to one end of the roaster. Sprinkle with extra pepper, garlic powder to taste. Set on top of the stove, bring liquid to a boil.
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Step 13Mix beef base into a bowl with 1/2 cup of cold water.
-
Step 14Add corn starch to the bowl. Stir until cornstarch is liquefied.
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Step 15Add the mixture in the bowl slowly into the roast pan with boiling liquid. Stir constantly until a thick gravy forms.
-
Step 16Add frozen peas at this time (optional), I love the bright green color and flavor, so I always add peas!
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Step 17Serve on a plate or in a bowl. I like bread and butter of any kind, Irish Soda Bread or Hawaiian Rolls are favorites.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Marinades
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Keyword:
#vegetables
Keyword:
#Awesome
Keyword:
#beef
Keyword:
#marinade
Keyword:
#Large Quantity
Ingredient:
Beef
Method:
Bake
Culture:
Irish
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