Imagine… You walk through your threshold, in from the wintery weather, and are immediately embraced by the relaxing aroma of a savory, just-like-you-wish-granny-made-it beef stew. This dream’s yours for the taking, so long as you’re armed with a pot, some heat and a few simple essentials. Here, a recipe from my family to yours. Get cookin’!
Grandma Goldie’s Beef Stew
Chop two pounds of stew meat into two-inch cubes. Mince ¼ cup of fresh rosemary. Add rosemary and brown stew meat to pot. Brown stew meat on all sides in hot oil over medium high heat. Add two onions (chopped), three cups of water, two tablespoons Worcestershire, three cloves of garlic, two bay leaves, one teaspoon of salt and one tablespoon of freshly ground black pepper. Cover and simmer for one and a half hours. Add four ribs of celery (chopped), four carrot sticks (chopped) and one pound of red potatoes (halved). Cover and simmer for another 30 minutes. Serve with garlic bread.
Slow Cooker Variation (using measurements from above)
Brown beef in hot oil. Place beef, minced rosemary, chopped onion, Worcestershire, garlic, bay leaves, salt, pepper, carrots, celery, potatoes and water into the cooker. Cover slow cooker and cook on high until beef is fork tender, about four-to-five hours, or on low for eight hours. Add cornstarch to thicken. Serve with a smile.
Michelle is SweetJack’s savvy Momma in residence but don’t let the bumpers and bibs fool you. This Staff Writer loves a witty Rap reference and a heavy pour of pinot.