Last week my friend Amy, From the Mom Cave, shared her recipe for Beef Stew on facebook and it started a lengthy conversation about beef stew. Beef stew is one of those old-fashioned comfort foods for which most people have a favorite recipe. Maybe one that has been passed down through the family, clipped from a magazine, borrowed from a friend or maybe from a favorite TV chef. Wherever it comes from, it is a perfect recipe for those cool fall days or to knock off a winter chill.
My recipe was passed down from my mother-in-law, whom so many of my recipes came from. She was a true country cook and was very well known for her amazing cooking skills. This was one she made often and shared with many people. Here is her recipe for
2 lb. or less stew meat, cut up
2 - 3 large onions, sliced (less if you prefer)
4 stalks celery, cut in 2 inch pieces
3 large carrots, cut in chunks
3 large potatoes, cut in medium pieces
3 tsp. salt
1/2 tsp. black pepper
4 TBSP flour
3 TBSP white sugar
1 1/2 c. tomato juice
1 c. water
Line bottom of heavy baking pan with meat. Arrange carrots and potatoes on meat. Lay onions and celery on top. Combine salt, pepper, flour and sugar. Sprinkle mixture over meat and vegetables. Pour tomato juice and water over all. Cover tightly with heavy-duty foil so it is airtight. Bake 4 hours at 275 degrees. DO NOT PEEK DURING BAKING!
I will have to admit that I was never a big fan of beef stew, but even I love this. It is so easy and taste delicious. For those of you who want to make it even easier and quicker to put together, I have created my quick version.
Same as above except, omit onions, celery, carrots and potatoes and substitute 1 (29 oz.) can Veg-All Homestyle Large-Cut Vegetables. It contains the very same vegetables, with a few added peas. Works great!
Hope you enjoy!
Until next time...that's my view.