Third Place, Entrees Category

2003 Ohio State Fair
Marjorie Zalewski
Toledo, Ohio

6 to 8 Servings

¼ c. all-purpose flour
½ tsp dried thyme leaves
¼ tsp. Ground rosemary
¼ tsp. Ground marjoram
½ tsp. Dried basil
1 tsp. Garlic powder
1 ½ tsp. salt
¼ tsp. Coarsely ground pepper
2 lbs. Beef round steak, cut into bite-sized pieces
2 to 3 tbsp. Olive oil
1 tsp. Worcestershire sauce
1 large yellow onion, chopped
4 carrots cut diagonally into ½-inch slices
3 cloves garlic minced
3 c. beef stock
1 ¼ c. Chalet Debonne Vineyards Chambourcin Table Wine
4 medium potatoes, peeled and quartered
2 medium turnips, peeled and quartered
1 parsnip, peeled and cut into 1-inch chunks
8 oz. medium sized mushrooms, sliced
16 pearl onions, peeled
¼ c. all-purpose flour
½ c. water
3 tbsp. Parsley flakes

1. Preheat oven to 325°.

2. In a large bowl, mix flour, thyme, rosemary, marjoram, basil, garlic powder, salt and pepper. Add beef cubes and mix thoroughly, using all of the flour mixture.

3. In a Dutch oven over medium heat, warm 1 tbsp. Of the oil. Add half of the meat and brown on all sides, about 10 minutes. Remove browned meat to a plate and brown the rest of the meat. Add more oil as needed.

4. Return meat to the pan and add Worcestershire sauce, onions, carrots, and garlic. Stir. Add stock and wine. Cover and bake for 2 hours.

5. Add potatoes, turnips, parsnip, mushrooms and pearl onions. Cover and bake until vegetables are tender, about 30 minutes.

6. Remove Dutch oven from oven and place on the stove. Turn heat to medium-high.

7. In a cup, blend flour and water. Stir flour mixture into stew and stir until thickened, 2 to 3 minutes. Reduce heat to low and simmer, uncovered, until flavors are blended, about 5 minutes. Add parsley and serve.