Frolicking Frog Wine


Hardy Cab Stew

This is not your Grandma’s beef stew… although it may bring back some great memories. This makes a great mid-winter meal for a large group of friends

Serve with loaf of fresh sour dough bread (for slurping up the brown gravy juice) our Herb Spread and the Simple Garden Salad.

A beautiful bottle of Cabernet is the perfect addition to this feast.

For a luscious chocolate dessert, serve a beautiful piece of dark chocolate or a slice of our Chocolate Kailua cake. Add a glass of Late Harvest Zinfandel and this will be a memorable meal family and friends are sure to remember for a long time.

This is best made in a slow cooker, but can be easily make using a very large, heavy skillet or cast iron stockpot, slowly simmered over a low flame. The key to this successful stew is to cut all items, veggies and meats into approximately the same size pieces. This way everything gets cooked at same temp & the veggies won’t be soggy or the meat dry.

The rest will be easy as – STEW!

Prep time: approximately 30 minutes

Cooking time: Varies – Approximately 5 hours

Can be made ahead – a day in advance is perfect

Serves approximately 8 diners

Items needed:


1 ½ pounds boneless Pork Shoulder ribs

1 ½ pounds boneless Beef Top Sirloin Steak

Cut into 2×2 pieces

1 smoked ham hock


1 large onion – red or yellow – your choice – coarsely chopped

6 large carrots – coarsely chopped

Or 12 oz (1/2 bag) petite peeled carrots

3 stocks celery – coarsely chopped

4 smallish potatoes – I like Yukon Gold – quartered

6 gloves fresh garlic – coarsely chopped

Variety of root vegetables:

1 turnip – quartered

1 parsnip – sliced & quartered

4 fresh tomatoes course sly chopped

Or 1 – 14.5 can of tomatoes (cut or whole)

12 brown mushrooms – whole

Herbs: (to taste- use more for a hardier flavor)

Fresh is best – but dried herbs are OK, just use less

2 sprigs thyme

2 fresh bay leaves

2 fresh sage leaves

* place entire sprig in pot – you can remove before serving

1 small sprig rosemary, to taste, finely chopped

* remember: rosemary is a strong herb to some and a little goes a long way


This is for flouring mix

¼ tsp. paprika

¼ tsp. garlic powder

½ tsp. fresh cracked pepper (more if you like)

¼ tsp. favorite non-salt seasoning

(I like Mrs. Dash Table Blend)

½ tablespoon salt *

Other items:

1 cup all purpose flour (for coating meat)

½ cup extra virgin olive oil (EVOO) for sautéing

2 cups low-fat/low sodium beef broth or stock

2 cups cabernet wine

1 large plastic bag

6 -quart slow cooker

or 1 large deep skillet


Big ole sturdy spoon for stirring


On plastic cutting board:

Divide meat into 2 inch cubes (or equal to). Season meats with salt, fresh cracked pepper, garlic powder,

and a sprinkle of Mrs. Dash Table Blend. (use same spices in flour mix).

In slow cooker:

On highest setting – later you may want to turn cooker to a lower setting, to simmer

Place ham hock in slow cooker

Add potatoes

In plastic bag place:

Flour and spices. Shake to mix flour & spices

Add cut pieces of meat. Shake

Heat large skillet with EVOO . Not too hot.

Add onions. Cook on medium heat for 2 minutes.

Add all vegetables except tomatoes and mushrooms.

Sauté` for 3 minutes. DO NOT OVER COOK! Veggies will continue to cook in slow cooker

Stir veggies. Remove from heat and place in slow cooker

DO NOT RINSE PAN. – You want those beautiful juices for the meat.

Add a little more EVOO

Remove meat from plastic bag containing flour and spice mixture, using tongs

Gently shake to remove excess flour. (This can be done inside the plastic bag)

Sauté meat ½ minute per side

Turning, just to slightly brown

Remove meat from flame & place in slow cooker with veggies

Add beef stock (broth) and wine, just slightly covering meat & veggies

Cook for about 3 hours

Stir about once an hour

1 hour prior for completion, add tomatoes to stew

Place brown mushrooms on top of stew

Continue to cook until meat falls apart and all veggies are fork tender

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