Beef Stew for a Wintry Night

    So here we find ourselves in February, a time when Winter can't decide to sleep in or give us a right good sucker punch. Here in Tennessee the weather is mild- up into the 60s, with everyone running around in
 t-shirts. This week Old Man Winter is obviously taking a break just when I was gearing up for a cold front. I wanted beef stew for dinner. There's nothing better on a cold wintry night than curling up with a tummy full of stew, a hot cup of tea, and a good movie.
     Beef stew is one of those dishes that plays well with others, meaning that it can be made ahead and reheated. It can be made in a crock pot, for those with limited time. It can be canned and put into your food storage. It is the ultimate comfort food, not just eating it, but making it can also be a comfort. Stew is forgiving of those who are new to cooking. You can add almost anything and it still taste respectable. Stew can feed one or a family, and usually without great expense, especially if you are of the gardening persuasion. It is versatile, and allows for creativity and variety. It can be served over rice, pasta noodles, or some other grain base. And last, but not least, you can opt to include dumplings if you want to dress it up just a little.
       Old Man Winter will be back, and he will be hungry when he gets here! I'll make extra! Stews on!
 
Now on to the recipe!

First, let me tell you about the recipe. It comes from a vintage cook booklet, Favorite Recipes for Country Kitchens,  from General Mills, published in 1945. I love these sweet little booklets for all the genuinely "made from scratch", home cooked dishes. I also love the art work on the cover! Why can't things be this way again?  So pretty and so nostalgic! When I dream, this is what I see.

There are no precise measurements. This stew recipe assumes that everything is from the farm. This gives us the advantage of adding what we like in whatever quantity we like or have on hand. Believe me, its all good!

First, select the meat you will be using. This recipe gives vegetable variations for different meats. I will list those as we travel on through this recipe. Begin by trimming the meat of fat, and cutting the meat into bite sized cubes or pieces. I chose a three and a half pound beef roast for my stew.

Trim the fat from the meat.

My cubed beef roast.

Next, dredge the meat in a seasoned flour. I used 1 teaspoon of salt per pound of meat and used the pepper liberally, as we really like black pepper.

In a large stew pot, add enough oil for frying; brown the meat, turning to brown both sides. Once the meat has browned, add enough water to cover.

I used an iron skillet to brown the meat.
I had to do several batches to get it all done.

Nicely browned.

Season with herbs from the garden. The recipe suggests using bay leaf, marjoram, savory, or thyme. Also, Paprika, curry, chili powder, sage, nutmeg, catsup and Worcestershire sauce.

I used bay leaf, onion powder, garlic powder, thyme, paprika,  and red pepper.

Add enough water to cover the whole mass. I used about 15 cups of water. Cover the kettle tightly and let the meat simmer until tender. Do Not Boil. (veal, pork, and lamb need to simmer 2 hours; beef 3 hours).

Starting to simmer. Don't forget the lid.

Third step: Veggie Time
You should have your vegetables ready for the pot before you need them. Chop them now, add them about 30 minutes before the stew finishes its simmer time. Here are some suggestions. Use whatever you have on hand.
Lamb:
Onions, green beans, parsnips, cauliflower, carrots, potatoes, celery, or tomatoes.
Pork:
Green beans, onions, potatoes,sweet potatoes, turnips, cabbage or Lima beans.
Veal:
Onions, carrots, peas, potatoes, Lima beans, cauliflower, or parsnips.
Beef:
Onions, carrots, turnips, celery, potatoes, green beans, tomatoes, or cabbage.

I used these. I also added celery and canned tomatoes,
but they didn't make it into the picture.

Add veggies 20 - 30 minutes before the stew is done. Don't over cook the vegetables; allow just enough time for them to become tender. If you are using frozen vegetables, add them within the last 5 - 10 minutes of cooking. If you feel that the stew needs to thicken, make a paste of flour and water and stir this into the stew, cook for a few extra minutes to dissolve the paste.
Now you are ready to eat. Adjust the salt and pepper to taste and there you have it, Beef Stew on a cold Winter's Night!
Your Welcome :)