When my daughter Vanita was recuperating after surgery this
past November, she said, “When I get better, your beef stew sounds good.” Recently, my son suffered from an illness that had
him down for a week, which is unusual for him. When I asked him if I could do
anything, he responded, “Kristy is taking good care of me, but I told her if I
wanted anything, it would be your beef stew.” I made a big batch for both of them last weekend paired with another comfort food, a loaf of “Mama Bread,” my mother-in-law’s
sourdough recipe. The meal was even delivered to them, so they did not have to leave their warm homes. The phone rang that evening, and my son exclaimed, “Best beef stew ever!” Vanita also called to thank me for the meal, saying it was as good as she remembered. I was happy,
because I thought the memory might be better than the actual food.
Taken from a Better
Homes and Gardens Cookbook I received as a wedding present, this “Old-Time
Beef Stew” is a family favorite comfort food. It was my go-to meal for a child
on the mend. What made this batch even more special is that
it was prepared with our own Angus beef, and the carrots and onions were from
Blaine’s garden and stored in the refrigerator in the garage since summer. The most important ingredient is to stir in
some love and concern for the person who is recovering.
Old-Time Beef Stew
2 pounds beef stew meat, cut in 1
½-inch cubes (this does not need to be exact)
2 tablespoons shortening or olive
oil
1 teaspoon Worcestershire sauce
1 clove garlic
1 medium onion, chopped
1 or 2 bay leaves (optional)
1 tablespoon salt (I do not use
that much)
1 teaspoon sugar
½ t. paprika
¼ teaspoon pepper
6 carrots, peeled and sliced
4 potatoes cut in chunks
3 tablespoons all-purpose flour
In a Dutch oven, thoroughly brown meat in the shortening or
oil, turning often. Add 2 cups of water (I usually add some leftover coffee as
part of the liquids and a few sprinkles of brown gravy mix for extra flavor)
and next nine ingredients. Cover; simmer for 1 ½ hours, stirring occasionally
to keep from sticking. Remove pay leaves. Add vegetables, cover and cook for
30-45 minutes, or until they are tender. ( As an alternate cooking method, I often use my pressure pan.)
When it is done, slowly blend 1/3 cup cold water with the 3
tablespoons of flour. Stir into the stew mixture. Cook and stir 3 minutes
longer. Serve in bowls, preferably with hot rolls or bread. Makes 6 to 8
servings.
Enjoy our family favorite! Now, tell me what comfort food would you ask your mama to make?
