For the first, and probably only, time this winter
I made beef stew.
I love beef stew.
My mom made it when I was growing up.
My dad and I liked it.
My brother and mom did not.
So it was nice of her to make it.
It seems that people either really like it.
Or really don't.
Brookie and I are the only two who like it in our family.
But I'm the cook.
And when your hubby never tells you what he wants,
sometimes he gets what he doesn't want.
Back to the stew.
It's really thick.
And pretty simple.
And it almost tastes better as leftovers.This would be my second...or third...bowl.
But who's counting? Oven Beef Stew
2 T all-purpose flour
1 1/2 tsp salt
1 1/2 lbs stew meat, 1 inch cubes
2 T shortening
2 10 1/2 cans condensed tomato soup
1 1/2 cups chopped onion
1/2 tsp dried basil
4 or 5 medium potatoes, cubed
5 medium carrots, 1 inch pieces
1/2 cup dry red wine or water
Combine flour, salt and dash pepper; coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven; add soup, 2 1/2 cups water, onion and basil.
Cover and bake in 375 degree oven about 1 hour. Add potatoes, carrots and wine (or water). Cover and bake 1 hour longer or until tender.
Note: I always add an additional potato and carrot (or two). I REALLY like potatoes.
I made rolls and baked apples to go with it.Happy day for me.
Not so much for Jobie.
I learned this:
No nap+beef stew=naughty Jobie.
He cried all evening.
At the table.
In the car.
Back at home.
Back in the car again.
But I'm a mean momma.
I made him eat all his stew.
And he did.
I think he might have actually liked it.
It was just hard to tell with all the crying.
Ryan probably felt like crying too.
But he was nice.
And ate a bowl.
Without too much complaining even.
What a big boy!