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Gulliver Stew

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The gulliver stew is a favorful and savory beef stew made with a touch of burgundy wine. Spiced with cloves and allspice, the gulliver beef stew has fresh vegetables in it and can be served over rice or with dinner breads.
  Cubed lean beef 2 Pound
  Flour 1⁄2 Cup (8 tbs)
  Fat 2 Tablespoon
  Boiling water 2 1⁄2 Cup (40 tbs)
  Burgundy wine 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Bay leaves 1
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground cloves/Ground allspice 1 Dash
  Powdered saffron 1⁄4 Teaspoon
  Onion 1 Medium, sliced
  Carrots 2 , cut up
  White potato 1 , cut into pieces
  Sweet potato 1 Medium, cut into pieces

Shake meat with flour in plastic bag until coated on all sides.
Brown meat in hot fat on all sides.
In large pot add meat, water, wine, seasonings, and onion; bring to boil.
Lower heat to simmer; cook, covered, about 1 1/2 hours, until meat is tender.
Add vegetables; simmer 20 to 30 minutes, until vegetables are tender.

Recipe Summary

Main Dish

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1 Comment

Anonymous's picture
I made this stew twice, once with a parsnip in place of the sweet potato. The parsnip made a world of difference. I would not make it again without parsnips.