At the beginning of this week, there's nothing I wanted more than some good old fashioned comfort food. And what fits the bill better than Mom's beef stew? While I did stray a little from my Mom's recipe, the wonderful, hearty, beefy spirit of the thing was still there. In fact, John said it was the best stew I had ever made. Holla!
I first have to warn you that when a dish I make comes from my Mom, I'm not going to be able to quote exact measurements. Unless she's making her famous cookies, there's no "cup" or "ounce" or "tablespoon" to be found. So when I'm giving you these instructions, just do what seems right to you in terms of measurements. Helpful, no?
- 1.5 pounds stew beef
- butter and olive oil
- red wine
- beef stock
4. Add chopped potatoes and carrots. I used 5 larg-ish, peeled red bliss potatoes and about 7 carrots, peeled and cut on a bias.
5. Cook on medium low heat, at least until the potatoes and carrots are tender, but you can let it go as long as you can stand not to eat it! Again, salt and pepper liberally. Add additional beef stock as needed - the longer you cook, the thicker this is going to get. That part is a personal preference. We like our stew really thick, other people like a soupier stew. Oh, and don't forget to pull out those rosemary sprigs!
Ta da! I served the stew with some flaky biscuits, and for John, cheddar cheese. We could not stop making yummy noises while eating this. And the best part is, it reheats beautifully. Just add a little more stock and microwave.
Don't you feel better already?