Beef Stew

     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?