The last stew of the season?
Soups and stews are one of the many highlights during the winter season, but this year’s weather wasn’t that wintry, so there were not as many soup or stew days at my house. Now it is March and already 70 degrees outside! Before the weather gets any warmer how about one last stew of the season?
I am not saying you cannot eat soup or stews during the summer days, but it is so much more enjoyable to make when the weather is cold. Do not forget all the fresh fruits and vegetables this next season holds that you can make a meals out of, oh my, my mouth is watering!
So let’s get that winter out of our system and enjoy some stew. Now hopefully we will not get a huge snow storm in May!
This recipe is courtesy of my fiance’s Grandma Ida, it is a fast, enjoyable meal, especially with a little bread and butter.
By: Grandma Ida
- 1 1/2 pounds stew beef
- 6 tablespoons olive oil
- 3/8 teaspoons thyme
- 3/4 teaspoons pepper (optional)
- Salt to taste
- 1 1/2 tablespoons Worcestershire sauce
- 1 1/2 bay leaves
- 3 tablespoons catsup
- 1 teaspoon parsley
- 1 clove garlic
- 3 cups beef broth
- 4-5 large potatoes
- 6 carrots
- 1 cup celery
- 2 large onions (optional)
Flour stew meat and brown in large stew pot with 6 tablespoons olive oil. Add thyme, pepper, salt, Worcestershire sauce, bay leaves, catsup, parley, and garlic. Along with 3 cups beef broth, made with 4 bouillon cubes or canned broth. Cook meat minutes before adding, quartered potatoes, peeled and sliced carrots, chopped celery and sliced onion. Cook until meat is tender. Optional: Thicken brother for gravy.
DOWNLOAD the Beef Stew recipe here and print on a 4×6 index card! Beef Stew
What foods do you like to eat during the different seasons? Did you miss out a winter activity or recipe this winter? We would love to hear from you, write to us at farmhousemag(at)gmail(dot)com or comment below.Follow @farmhousemag