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Sally likes to experiment with her cooking, constantly adding new flavors to old favorites. She has been making this stew for 30 years and still likes to play with the seasonings. Try a sprinkle of cinnamon and a dash of ginger for a burst of flavor.

  • 11/2 lbs. stew meat, beef or pork or boneless chicken thighs, cubed
  • 6 Cups peeled, cubed potatoes (or small red potatoes unpeeled), about 4 large
  • 12 small whole pearl onions, or 2 medium onions cut into chunks, or
    8 oz. frozen tiny onions (Sally prefers the tiny onions)
  • 4 Cups carrots, peeled and cut into 3" rounds (5-6 medium carrots)
    2 Cups celery, cut into chunks (2 large stalks)
  • 1 15 oz. can petite diced tomatoes or 2 8 oz. cans tomato sauce
  • 1-2 tsp. salt (to taste)
  • 1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER (to taste)
  • 1-2 tsp. TURKISH OREGANO or PASTA SPRINKLE (to taste)
  • 1/4-1/2 tsp. GRANULATED GARLIC POWDER (to taste)

In a large, oven-safe pan, combine all of the stew ingredients with the smaller amounts of spices. It is not necessary to brown the meat. Cover and bake at 250° for 4 to 5 hours. 30 minutes before serving, taste the stew and add the rest of the seasonings as desired.

Prep. time: 20 minutes
Cooking time: 4-5 hours
Serves: 4-6

Nutritional Information:
Serving Size 1 1/2 cups (333g); Calories 250; Calories from fat 35; Total fat 3.5; Cholesterol 45mg; Sodium 480mg; Carbohydrate 30g; Dietary fiber 5g.

Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
Oregano Broken Leaf Turkish .2 oz. 1/4 cup jar
Pasta Sprinkle .6 oz. 1/2 cup jar
Garlic Powder Granulated 2.9 oz. 1/2 cup jar

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