Can I use a different type of meat besides beef?

While beef is traditional in Formavorscht, you can substitute it with pork or even chicken. However, keep in mind that the flavor profile will change slightly.

Can I make this in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Sear the beef as directed in the recipe and then transfer all ingredients (except the peas and thickening mixture) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the peas for the last 30 minutes of cooking. Thicken with the flour-water slurry as directed in the recipe after the stew is finished cooking.

Can I make this recipe vegetarian?

While traditionally Formavorscht is a meat-based dish, you can try making a vegetarian version by substituting the beef with hearty vegetables like mushrooms, lentils, or beans. Use vegetable broth instead of beef broth.

Mennonite Formavorscht Recipe | Traditional Farmer-Style Stew

Name: Mennonite Formavorscht Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Mennonite
Ingredients: 1 pound beef stew meat, cut into 1-inch cubes; 1 tablespoon vegetable oil; 1 large onion, chopped; 2 cloves garlic, minced; 4 cups beef broth; 1 (14.5 ounce) can diced tomatoes, undrained; 2 cups potatoes, peeled and cubed; 2 carrots, peeled and sliced; 2 celery stalks, sliced; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup frozen peas; 1/2 cup all-purpose flour; 1/2 cup cold water; Optional: Fresh parsley, chopped for garnish

Description

Formavorscht, a hearty Mennonite farmer-style stew, is made with tender beef, potatoes, and vegetables simmered in a rich broth. Comforting, flavorful, and perfect for family dinners.

Ingredients

Scale

1 pound beef stew meat, cut into 1-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
4 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
2 cups potatoes, peeled and cubed
2 carrots, peeled and sliced
2 celery stalks, sliced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
1/2 cup all-purpose flour
1/2 cup cold water
Optional: Fresh parsley, chopped for garnish

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Instructions

Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef stew meat and sear on all sides until browned. Remove and set aside.
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
Pour in beef broth and scrape the bottom to deglaze. Add diced tomatoes, potatoes, carrots, celery, thyme, salt, and pepper. Return beef to the pot.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until beef and vegetables are tender.
Stir in frozen peas and cook for 5 minutes.
In a small bowl, whisk flour and cold water until smooth. Slowly add to the stew, stirring constantly to thicken. Cook for 5-10 minutes.
Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

Best served hot with crusty bread. Letting the stew simmer longer deepens the flavor.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mennonite

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 6g
Sodium: 850mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 28g
Cholesterol: 65mg