It's really been a while, I know. I didn't mean to leave you guys for so long. But our days here have a different rhythm now, with nursery rhymes, playdates and little shoes, sticky kisses and bedtime stories and all the magic that a little cheeky monkey has brought to our little family. I haven't wanted to miss a second, and to be honest, cooking for us has taken a backseat. Instead of dreaming up new recipes, I've been dreaming up purple elephants, orange penguins, or just plain dreaming. Lately, though, with the weather inevitably turning frosty and the farmers' markets being denuded of their summertime produce, the kitchen has been calling me, pulling me like a magnet, urging me to fill the house with warmth and lovely smells. I first answered the call with this beef stew and once we mmmm-ed over it, I knew I had to come here and tell you about it.
Usually, I don't like recipes with "old-time" in the title because, well, it seems to promise so much, doesn't it? Like, here is a recipe that your grandmother probably made, that will connect you heart and soul to generations of the past, that won't overwhelm you with fancy ingredients or techniques, that will be simple, and hearty, and most of all, really really good. I'm happy to tell you that this recipe does not disappoint. It's exactly what it looks like on paper, but oh, oh the taste is so much more complex that you would expect by just looking at the ingredient list. Yes, there is the old time quality, and there is the beautiful simplicity, and there are layers of smells and flavors and textures. It's like a warm, comfortable sweater that you put on while sipping a glass of wine by the fireplace on a chilly night. I like that and I will be making this stew again throughout the winter months.
Old-Time Beef Stew
Paula Dean
2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
1 lb potatoes (my own addition, but really good)
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots, celery and potatoes chopped into chunks. Cover and cook 30 to 40 minutes longer (mine took another hour until the carrots and the potatoes were fully cooked through). To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
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