It’s fall y’all
and you know what that means…
Soups, chowders, and stews!
Oh MY!
Guys, this is my season.
I’m certain of it.
I mean…
I’m a winter born baby,
but autumn.
It’s just in my veins.
There’s something about this season
that just makes my heart sing.
The leaves changing,
the brisk chill in the air,
the earth begins its slow collapse into winter
and everything starts to just feel cozy.
But honestly,
It’s the food…
Fall food just makes me happy.
I’m all about soup,
Give me chowders,
and
stews
All day long!
Let me snuggle up with a good book,
by a fire, some chai tea, along with a bowl of something delicious,
and that’s my idea of heaven on earth.
This Sunday, after a long day…
Heaven happened.
I was able to go to church,
then Mr. Foodie and I had to divide & conquer
(which has to happen from time to time as a family of 6)
The Athlete and I
headed off to baseball practice
and man…
It was cold.
So, I did what my Granny would have done.
I made beef stew.
It was easy.
It was so delicious,
hearty, and just what one needed on
a cold fall evening by the fire.
One bite, tasted like Granny’s
and for a moment, I was home.
So, without further ado…
From my home to yours…
Granny J’s Beef Stew
Ingredients
2lbs Stew Beef
32oz beef broth
1lb small white potatoes
(diced evenly for thorough cooking)
1 white onion & 1 yellow onion (chopped)
1 package of baby carrots
5 cloves garlic (minced)
1 Tbsp Worcestershire Sauce
1 Tbsp Balsamic Vinegar
1 Tbsp EVOO
Salt/Pepper (to taste)
Directions
Step 1.
First I have to tell you something.
To have the makings of a great beef stew, it all starts with the meat.
Legit.
You have to season your meat.
Y’all, I’m being for real.
This is what Granny told me,
so it has to be true.
Here is where we deviate a bit…
It’s here, where I want you to get creative,
use your favorite steak seasoning,
and then brown your meat.
Don’t cook it through, but brown each side and set to the side.
You can either brown it in the pan you use for the stew
(I used a Dutch oven)
or in a separate pan,
I like less dishes, I used one pan.
La ti da.
Step 2.
Sauté the onions and garlic
for a couple of minutes, just until you start to smell them.
Step 3.
Pour in the broth, add your potatoes, carrots, Worcestershire, and balsamic.
It’s here you also add the meat back in.
Set your pot to medium heat for about 1 ½ – 2 hours.
Salt and pepper to taste,
Add peas and celery if you want,
My Granny didn’t, so I don’t. LOL.
I garnished with chives from my garden.
Guten Appetite!
Until Next Taste,
Lori
