St. Andrew’s Beef Stew

For generations, church suppers have been a favourite occasion for communities to gather, while helping sustain local chapels. For generations, Fenelon Falls’ St. Andrew’s Presbyterian Church had a strong sense of its Scottish roots. From 1969-1988, William Fairley was a very popular minister—with a Scottish brogue. When the congregation invited local residents to attend a church supper, St. Andrew’s stew was often on the menu, with many volunteers contributing a pot of stew for the occasion.


  • 4 pounds stewing beef
  • 2/3 cup + ¼ cup flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 teaspoon celery salt
  • 6 tablespoon fat
  • 10-14 medium onions, chopped
  • 4 bay leaves
  • 2 tablespoons beef soup mix, with no MSG
  • 16 medium carrots
  • 4 cups turnip
  • 12 cups potatoes


  • Trim meat of all fat and gristle
  • Cut beef into 1 inch cubes and coat with flour and spices, tossing until meat is well coated
  • Heat fat in Dutch oven or heavy deep pot. Slowly sauté floured meat in hot fat, a few at a time, until richly browned on all sides and set aside.
  • When all meat has been browned, return to pan, and add 1 cup chopped onion.
  • Add 2 quarts water and cook meat until tender, about 1 ½ to 2 hours.
  • While meat is cooking add enough water to cover the meat, bay leaves and soup mix.
  • When the meat has cooked, add the vegetables, including the remainder of the onions
  • Bake at 325 for 1 hour or until the vegetables are well done, adding enough water to just cover all ingredients.
  • When vegetables are tender, slowly pour mixture of ¼ cup flour and ½ cup water into cooking ingredients and stir to thicken. This step may not be required if meat is well coated and browned.
  • Remove bay leaves.

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