Weather: 9 degrees – a stunning, crisp day
What I’m listening to: snow-removal going on in my driveway…. rumble, scrape, rumble, scrape
I received an heirloom recipe collection from a family member 12 year ago. The book has food splatter and wear and tear and is an ever-present resource in my kitchen. It is truly a treasure. I hope to carry on this tradition when my kids grow up.
When I was young, I never thought I liked stew much. That was, until I grew up and tried this recipe. This stew is cooked low and slow in the oven for 4 hours, producing tender beef and wonderful, hearty flavors. It’s rustic and simple and gratifying – the way meat and potatoes ought to be. Just look at that steam wafting up from that bowl (top photo)…
Yields: 4-6 servings
- 2lbs beef stew cuts
- 1 medium onion, roughly chopped in large, rustic bites
- 4 carrots, peeled and chopped in large, rustic bites
- 4 red potatoes, chopped in large, rustic bites
- 2 beef bullion cubes
- 1t salt
- 1/2t pepper
- 1/2t rosemary (optional)
- 1T sugar
- 2T tapioca
- 1 (14oz) can tomato sauce
- 14oz of water (fill empty tomato sauce can with water)
Preheat oven to 250. Place stew meat in the bottom of a 13x9 baking dish. Distribute onion, potatoes, and carrots over beef.
In a bowl, mix together seasonings, sugar, tapioca, tomato sauce, and water. Pour over top of meat and vegetables.
Cover pan tightly with foil and bake for 4 hours.
- Cook time: 4 hours