Firefly Farms, 96 Button Road, North Stonington, CT 06359       

Email:    Phone: 860.917.7568

This stew is quite tasty and dependent on how many people you are cooking for and how meaty you want the stew, quantities are dependent on your personal preferences.


  • Firefly Farms Stewing Beef or Chuck Beef
  • Carrots
  • Turnips
  • Pearl Barley
  • Red Wine
  • Beef Stock cubes
  • Mushrooms
  • Milk
  • Flavor to taste with: Rosemary, Thyme, Oregano, Basil, Garlic, Salt, Pepper, Sage, and Marjoram


  1. Trim stewing beef of excess fat and chunk it into small pieces.
  2. Put on a large pot of water and dissolve the stock cubes in accordance with their directions.
  3. Put in the red wine. (You can add more later)
  4. DO NOT  put meat into already boiling water since it will cook too quickly and be tough. Lower the temperature to a simmer before adding the beef chunks.
  5. Add onions, spices, and let cook.
  6. Add carrots, turnips, barley, and mushrooms.
  7. Add milk to thicken as desired (you can also mix a roux if you want a thicker stew)
  8. Best if made early and allowed to simmer for a long time which is about 5 hours.

Caer Caledon's Beef Stew