Papa Ron’s Goldang, Son Of A Gun, Winter Stew!


    Yes that is the real name on my Grandpa’s favorite stew recipe handed down to me.

   You can cook this recipe in a crock pot or large stove top pot.

Stew meat 
1 packet of stew seasoning
2 lg. cans of  Beef Broth
2 Beef Bullion Cubes
1 cup of Red Wine
1/2 tsp Rosemary
1 can Stewed Tomatoes
1 bay leaf (optional)
Red Potatoes
Baby Carrots
Onion (I prefer red)
~Coat the beef in flour 
~ Brown stew meat on all sides and drain excess grease. (use small amount of oil for extra browning)
~ Add Meat to pot with Stew Seasoning, Beef Broth, and Bullion Cubes.
~ Next put in Celery, Carrots, Onion, Rosemary, Bay leaves and Red Wine.
Let that simmer for a while.
~ Then add the Potatoes, Zucchini, and Stewed Tomatoes
* I like to add the vegetables that will get too soft to the mix later so they don’t get too mushy when this stew cooks.
~ Salt and Pepper the stew to your liking.
~ Cook on low for about 3 hours 
* Add water if needed to keep everything submerged
Serve this stew with a warm flaky biscuit and eat up. The house will smell great and your tummies will be full of this warm comfort food on a cold winters night. 


  1. just wanted to say thanks for sharing this recipe! I put it together in my crockpot this morning before work. I went with large chunks of stew beef (about 2 inches each) mini whole potatoes- purely so that I can leave it on low all day while I work. Hopefully it’ll turn out ok! Thanks! It sure smelled amazing this morning and I tasted the broth- so good with the wine! Never thought about adding wine to beef stew. yum!

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