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
Scale
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
