Real Recipes From Real Home Cooks ®

burgundy pepper spoon stew

(1 rating)
Recipe by
Colleen Sowa
La Crosse, WI

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

(1 rating)
yield 20 -25 (prep time does not include marinating time)
prep time 30 Min
cook time 3 Hr 30 Min
method Bake

Ingredients For burgundy pepper spoon stew

  • 1 1/2 c
    burgundy wine
  • 2 tsp
    garlic powder
  • 1/4 tsp
    cayenne pepper
  • 1 tsp
    ground black pepper
  • 1 tsp
    sea salt
  • 1 tsp
    ground cardamom
  • 1 tsp
    poultry seasoning
  • MEAT
  • 5 lb
    beef roast of choice
  • 5 lb
  • 5 lb
  • 5 lb
    turnips (including any greens)
  • 5 lg
  • 5 stick
  • 3 - 4 qt
  • 2 Tbsp
    beef base
  • 5 Tbsp
    corn starch
  • 1/2 - 1 c
  • extra spices like garlic powder and cayenne to taste
  • extra water

How To Make burgundy pepper spoon stew

  • 1
    Preheat 350 degree oven.
  • A good wine is what I like to use, it tastes so much better.
    Put wine and spices together in a large bowl.
  • The discoloring on the meat is from the marinade.
    Leave 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.
  • Browning of the meat pieces.
    Put two Tablespoons of olive oil in a large skillet, start browning the marinated meat. (Save the marinade in the refrigerator until needed).
  • Browned meat pieces are put into bottom of large roaster pan.
    Put 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.
  • Carrots on top of browned meat pieces.
    Wash, peel and cut up the carrots and add them to the roast pan.
  • Meat, carrots, and onions.
    Peel and cut up onions and add them to the roast pan.
  • Meat, carrots, onions, celery.
    Wash and cut up the celery (including the leaves) and add to the roast pan.
  • meat, carrots, onions, celery and potatoes.
    Wash 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.
  • meat, carrots, onions, celery, potatoes, turnips and turnip greens.
    Wash, 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.
  • Put lid on large roaster pan, put in oven.
    Pour 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).
  • 12
    Remove 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.
  • I use a heaping Tablespoon of beef base for the entire roaster pan of stew.
    Mix beef base into a bowl with 1/2 cup of cold water.
  • Corn starch for thickening gravy.
    Add corn starch to the bowl. Stir until cornstarch is liquefied.
  • 15
    Add the mixture in the bowl slowly into the roast pan with boiling liquid. Stir constantly until a thick gravy forms.
  • 16
    Add frozen peas at this time (optional), I love the bright green color and flavor, so I always add peas!
  • 17
    Serve on a plate or in a bowl. I like bread and butter of any kind, Irish Soda Bread or Hawaiian Rolls are favorites.