One of the true comfort foods on chilly nights is a good, hearty stew, and I think our family’s favorite it probably beef stew. Most everybody makes it, but just in case you haven’t “discovered” this tasty dish yet, here’s our family recipe:
In a large skillet, saute together until tender (about 5-7 minutes):
1 small onion
3 small potatoes cubed
1/2 cup carrots, chopped
2 tablespoons butter (or other oil)
1 tablespoon crushed garlic
1 teaspoon Montreal Steak seasoning
1/2 teaspoon Lawry’s Seasoning salt
1/2 teaspoon pepper
When the root veggies are tender, add:
4 oz mushrooms chopped (about 1 chop)
1/2 red pepper, chopped, and continue frying until tender (about 4 minutes)
8-12 oz. cubed steak
1/4 cup flour
1 cup milk
1 cup water
1/2 cup peas
Simmer covered until heated through and the flour thickens (about 5-10 minutes). Stir occasionally to keep the bottom from sticking.
If you need to wait long before serving it, turn off the heat and keep it covered, but reheat at the last minute, and you may want to add a little more water to keep the consistency from becoming too thick. Salt to taste!
Serve with fresh bread or rolls and fruit.
“These wait all upon thee; that thou mayest give them their meat in due season.”