The other night, I made my grandma's recipe for beef stew.
It. was. delicious.
So delicious that at the end of dinner (after two helpings each), our dishes looked like this:
Will's comment when he came in from outside and smelled it cooking was, "Wow, Mom! That smells good!" Yes, I am raising boys, and they like to eat. I'm afraid to imagine the teenage years.
I felt a warm glow of pride that my family was so happy with my cooking, and also a kind of domestic thrill that I have preserved this special recipe from my grandma... I know it will be feeding our family for many years to come!
In case you're craving a warm, hearty stew one of these chilly spring evenings...
Here, for your cooking pleasure, is Grandma Ruby's Zinfandel of Beef. Enjoy!
3-4lbs beef stew meat, cubed
2 cups onions, sliced
2-3 cups potatoes, cubed
2-3 cups carrots, cubed
2 cups celery, chopped (I left this out and it was still yummy!)
2 cups fresh or canned tomatoes, chopped
7-8 cups liquid: 2 cups hearty red wine, 5-6 cups beef stock
6 T butter, melted
4-6 T flour
Simmer beef for 2-3 hours in the wine and beef stock. Check for doneness. Add vegetables, simmer 30-40 minutes until tender. Remove beef and vegetables from pot. Melt butter, stir in flour a little at a time. Remove from heat. Whisk in broth a little at a time until a smooth paste forms. Reincorporate paste back into the remaining broth, add meat and vegetables back in, heat until bubbling. Serve with crusty bread and sliced cucumbers!