Stonehedge Farms Phone


Canadian Livestock Records Corporation

Lincoln Red Association of North America

Upper Canada Heritage Meat


RR2, 4431 Ashby Road

Prescott, ON  K0E 1T0, Canada


Stonehedge Farms

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1to 2 lbs of stewing beef cut bite-size

¼ to 1 ½ cup flour

Olive oil

3 small-medium cooking onions

2 cups reduced sodium beef broth

1 tsp garlic puree or 3 cloves of finely chopped garlic

fresh or dry parsley

2 bay leaves

1 tsp thyme

black pepper

1 tablespoon Worcestershire sauce

½ jar pasta sauce

Ingredients to add later:

4 potatoes, peeled and cut in small chunks

4 carrots, peeled and cut in 1 inch lengths

1 envelope beef or mushroom gravy mix mixed in ¼ cup cold water

½ cup frozen peas (optional)

Lorraine's Red Beef Stew

Heat oil in a frying pan.

Coat cut up beef pieces in the flour, then brown the beef pieces a few at a time, removing to a large dutch oven when browned. This takes a bit of time and requires adding a bit of oil in between batches whenever the pan seems to get a bit dry.

Once all beef pieces have been browned, remove pan from heat and add half the beef broth to deglaze the pan and pour into the meat pan.

Add onions, beef broth, garlic, parsley, pepper, pasta sauce and spices. Cover and simmer on top of the stove on low for 4 to 5 or more hours or in the oven at 300’F for the same length of time. Make sure beef is not boiling…just simmering (little bubbles breaking the surface)

Add potatoes, carrots, return to cooking for another 45 minutes to an hour, until tender.

Add envelope of gravy mix mixed with the water and let it come to a simmer and leave simmering for 5 minutes.

Add frozen peas, stir and heat for a minute or two and serve.

You may add other vegetables of your choice such as chopped cabbage, turnip,mushrooms. It all depends what you like.


Delicious Lincoln Red Beef Stew