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Yachtsman's Stew

Yachtsman’s Stew
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Yield: Serves 8.


  • 1/2 pound salt pork, diced
  • 2 pounds beef, cut in cubes
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1-1/2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 8-ounce can tomato sauce
  • 1 bouillon cube, dissolved in 1 cup hot water
  • 12 peppercorns
  • 3 whole cloves
  • 1/4 cup chopped parsley
  • 1 large bay leaf
  • 3/4 cup sherry or tart white wine


Saute the salt pork. Sprinkle the beef with flour, salt, and pepper, and brown in the pork fat. Add all the other ingredients except the wine. Cover and simmer for 4 hours. After 3 hours, add the sherry or white wine.

Cook separately:


  • 6 medium-sized potatoes
  • 6 carrots
  • 1 stalk celery, chopped


Cook the vegetables until they are partially tender, then add to the stew for the last 15 minutes of cooking. The stew is thick, so serve it on dinner plates.
Updated Wednesday, August 29th, 2007

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