Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This simple stew makes those cold winter nights bearable! This recipe, originally called Deer Isle Stew, is from Natalie G. Sylvester's "The Home-Cooking Cookbook."

Ingredients Nutrition


  1. Coat meat with flour. Sear on all sides in oil. Put onions in pan and brown them.
  2. Put seared meat, browned onions, and all other ingredients in a large pot along with enough water just to cover.
  3. Simmer slowly on low heat at least 2 hours. The longer this stew cooks, the better it is.


Most Helpful

I cooked it and cooked it and cooked it and it never thickened up, so I added about 4 Tbs. cornstarch to the broth in a separate bowl and added it in. That did the trick. The flavor was bland after 2 hours of cooking so I added extra salt, garlic powder, used beef broth instead of water and added a cup of red wine. I do not think I would use this recipe again. Just not flavorful.

Pam3kidz November 21, 2008

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