Knott's Berry Farm Steak House Beef Stew


  • 1/4 cup oil
  • 2 medium onions, sliced
  • 3 garlic cloves, minced
  • 4 pounds stew meat
  • 1 (28 oz.) can tomatoes with liquid
  • 1 cup dry red wine
  • 2 Tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp basil, crushed
  • 1 Tbsp parsley, chopped
  • Salt and pepper to taste
  • 2 potatoes, diced
  • 3 pounds carrots, diced
  • 3 stalks celery, diced
  • 1 (16 oz.) can corn, drained
  • 1 (15 oz.) can lima beans, drained


In a large Dutch oven, heat oil and sauté onions and garlic until soft. Add meat and brown on all sides. Add tomatoes, wine, Worcestershire sauce, bay leaf, basil, parsley, salt and pepper. Simmer, partially covered, for 1 hour.

In the meantime, combine potatoes, carrots and celery in a saucepan with 1 cup water and cook until a little tender but still firm. After meat has simmered for an hour, add these vegetables and the remaining ingredients. Continue cooking until meat is tender.

Makes 8

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