I might be hard pressed to tell you what my favorite dish is on normal days, but in the winter/fall it's stew hands down. No other dish reminds me of my mom or childhood more than my mother's stew. In my house when we were little for our birthday's we always got to pick our meal. My favorite choice was stew until I became a vegetarian for a four-year stint. As an adult I've re-embraced meat and this simple dish.
This recipe tastes like winter and is filled with nostalgia. If you want a healthy hearty dish whip this one pot wonder up with a piece of crusty rosemary bread and everyone will be happy. My apologies to my vegetarian friends this recipe isn't for you.
Ingredients 1-2 Pounds Stew Meat 1-2 Table Spoons Olive oil or Canola oil 16 Cups Water 5-6 Beef Bullion Cubes 10 potatoes Quartered 1 Pound of carrots sliced long ways 2 Table spoons Thyme or more to taste 2 Table Spoons Rosemary or more to taste 2 Table Spoons Marjoram or more to taste 2-3 Bay Leaves 1 tablespoon cornstarch
First coat the bottom of a large stew pot with 1-2 table spoons of oil, heat up and add stew meat. Brown stew meat, turng using a wooden spoon. Once meat is well browned add the water. Then add beef bullion, potatoes, carrots and herbs and bay leaves.
Add a little water to the corn starch, mix together and slowly add to pot in order to thicken.
Bring to a boil and cook until potatoes and carrots are soft, about an hour.
If you wanted you could add other things like stew tomatoes or mushrooms.
Butter bread serve over bread. This dish might even be better the next day. Enjoy