Mennonite Formavorscht Recipe
Introduction
Formavorscht is a comforting Mennonite beef stew packed with tender meat, hearty vegetables, and rich flavors. This slow-simmered dish makes a perfect meal for chilly evenings, offering warmth and satisfying taste in every spoonful.
Ingredients
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 cups potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- Optional: Fresh parsley, chopped for garnish
Instructions
- Step 1: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear on all sides until browned. Remove the meat and set aside.
- Step 2: Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Step 3: Pour in the beef broth and scrape the bottom of the pot to deglaze any browned bits. Add diced tomatoes with their juice, potatoes, carrots, celery, dried thyme, salt, and black pepper. Return the beef to the pot.
- Step 4: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beef and vegetables are tender.
- Step 5: Stir in the frozen peas and cook for 5 more minutes to heat through.
- Step 6: In a small bowl, whisk together the flour and cold water until smooth. Gradually add this mixture to the stew, stirring constantly to thicken. Cook for an additional 5 to 10 minutes.
- Step 7: Ladle the stew into bowls, garnish with chopped fresh parsley if desired, and serve hot.
Tips & Variations
- For a richer flavor, brown the beef in batches to avoid overcrowding the pan and steaming the meat.
- Feel free to add other root vegetables like parsnips or turnips for extra depth.
- Use fresh thyme if available, adding it towards the end of cooking to preserve its aroma.
- To make this stew gluten-free, substitute the all-purpose flour with a gluten-free thickener such as cornstarch mixed with cold water.
Storage
Store leftover formavorscht in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the stew is too thick. This stew also freezes well—freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a slow cooker for this recipe?
Yes, after searing the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6 to 8 hours. Add the peas and thickener near the end of cooking.
What can I use to thicken the stew if I don’t have flour?
You can use cornstarch or arrowroot powder mixed with cold water as a thickening substitute. Add it slowly while stirring to avoid lumps, and cook a few minutes until thickened.
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Mennonite Formavorscht Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
Mennonite Formavorscht is a hearty and comforting beef stew packed with tender chunks of beef, root vegetables, and a rich tomato-based broth. Slow-simmered to perfection, this classic Mennonite dish is thickened with a simple flour slurry and finished with fresh peas and optional parsley garnish, making it a perfect meal for chilly days.
Ingredients
Meat and Oil
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon vegetable oil
Vegetables and Aromatics
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup frozen peas
Liquids and Canned Goods
- 4 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
Seasonings and Thickeners
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 1/2 cup cold water
Optional Garnish
- Fresh parsley, chopped for garnish
Instructions
- Brown the Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and sear on all sides until browned to lock in flavor. Remove the browned beef and set it aside.
- Sauté Onions and Garlic: In the same pot, add chopped onion and cook until softened and translucent, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute, releasing their aroma.
- Build the Stew Base: Pour in beef broth and scrape the bottom of the pot to deglaze, loosening all the browned bits for extra flavor. Add diced tomatoes with their juices, potatoes, carrots, celery, dried thyme, salt, and black pepper. Return the browned beef to the pot.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour or until the beef and vegetables become tender and flavorful.
- Add Peas: Stir in the frozen peas and cook for another 5 minutes to heat through while preserving their bright color and texture.
- Thicken the Stew: In a small bowl, whisk together the all-purpose flour and cold water until smooth. Slowly pour this slurry into the simmering stew while stirring constantly to avoid lumps. Continue cooking for 5-10 minutes until the stew thickens to the desired consistency.
- Serve: Ladle the thickened stew into bowls, garnish with freshly chopped parsley if desired, and serve hot for a satisfying meal.
Notes
- For a richer flavor, you can brown the vegetables slightly after cooking the onions and garlic before adding broth.
- The flour slurry helps thicken the stew without altering its flavor; ensure it is well mixed before adding to prevent lumps.
- This stew tastes even better the next day as the flavors meld together.
- Feel free to substitute or add other root vegetables like parsnips or turnips.
- If you prefer a thicker stew, let it simmer uncovered after adding the slurry to reduce excess liquid.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Mennonite
Keywords: Mennonite stew, beef stew, comfort food, hearty stew, vegetable beef stew, traditional Mennonite recipe
