When cool weather starts to drift in at our Alabama home, I go through my method books and start pulling out all my favorite soup and stew recipes. These hearty ease foods stir up deep rooted memories from my childhood. This is a beef stew method from my mother's variety that I've used for many years.
A simmering stew fills our house with a warm, comforting aroma, and every person knows that anyone is stewing in the pot is going to fill their bowl and their stomach soon with something good.
Meat Casseroles
My mum had to stretch a food dollar a long way to feed seven. That was hard in the 60's when most women stayed at home and families survived on one income. This stew is frugal and commonly feeds my house two or three meals.
This method is simple, yet delicious. You can all the time add other things to it if you like, but I propose trying it just once exactly the way it is. The ingredients are inexpensive, and it is yummy served up with soft white bread slices and a glass of cold iced tea.
Here are the ingredients you will need:
* 1-1/2 pounds of beef tips (stew meat can be used, but beef tips are excellent; if you use stew meat, trim fat and gristle before cooking)
* flour, black pepper, Lawry's seasoning salt
* 2-1/2 Tbsp vegetable oil
* Rehydrated onion flakes (placed dried flakes in small estimate of water for about 5 minutes)
* 1 clove garlic or 1/2 teaspoon garlic powder
* 4-1/2 cups very hot or boiling water (I microwave it)
* 1 Tbsp salt
* 1 Tbsp lemon juice
* 1 tsp sugar
* 1 tsp Worcestershire sauce
* 1 tsp pepper
* 2 bay leaves (remove before eating stew)
* 1/2 tsp paprika
* dash of allspice (cloves will work as well; we prefer allspice)
* 5-6 carrots
* 1 pound small white onions (optional)
* 4-5 medium white potatoes (peeled and diced)
* 1/2 cup cold water
* 1/4 cup flour
Here are the steps you will take:
1. Place flour in a bowl or container. Season with Lawry's and black pepper.
2. Place meat chunks in flour and roll colse to until dusted evenly.
3. Place 1/2 of the oil in a non-stick kettle or stew pot.
4. Heat on low to medium.
5. Place meat chunks into pot. Do not crowd.
6. Brown on all sides. Take off to plate.
7. Add rest of oil, brown remaining chunks.
8. Return all meat chunks to the pot.
9. Add rehydrated onion flakes, garlic or garlic powder, boiling water, salt, lemon juice, pepper, paprika, Worcestershire sauce, bay leaves, and allspice.
10. Using a wooden spoon, stir thoroughly, using the spoon to "loosen" any browned bits from the pan bottom.
11. Cover the pot. Do not leave lid ajar. Simmer for two hours. Stir occasionally.
12. After two hours, peel and dice potatoes. Add to stew.
13. Peel and dice carrots. Add to stew.
14. Add small white onions if you are using them.
15. Cook for 30 minutes or until vegetables are tender.
16. Discard bay leaves and garlic clove (if you did not use garlic powder).
17. Mix 1/2 cup cold water with 1/4 cup flour. Blend it thoroughly.
18. Add to stew, and boil gently for a 2-3 minutes.
19. Take off stew from heat. Allow to sit covered until ready to eat.
Again, I serve this with cold sweetened ice tea and soft white loaf bread. The bread is yummy dipped in the gravy. I also like a few dollops of Louisiana Hot Sauce on my stew to add a slight spice. Leftovers are delicious. If stew thickens more than you like, you can thin it with some tomato juice or a slight bit of water.
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