This recipe appears in:What to Eat and Drink on St. Patrick's Day
I'm sure a good deal of you already have dinner plans for tomorrow night, what with Mother's Day and all. Since I'll be about 1,200 miles from my own mom tomorrow, I thought I'd make a batch of one of my favorite childhood dishes as a sort of culinary tribute in absentia. Wait, that doesn't make any sense. I guess I just want to eat somethign to remind me of home tomorrow night. So I'm going to share this recipe for Beef Stew that my mom often made (and probably still does).
And for anyone who likes to quibble with recipes, now's not the time. It's my mom's, it's Mother's Day weekend, and anyone giving guff is on a fast road to Banyourassville. ;)
- 3 tablespoons oil
- 1/2 medium-size onion, diced
- 1 pound chuck, cubed
- 3 carrots, cut into circles
- 3 large potatoes, cut into hearty chunks
- Salt and pepper to taste
- 3 Beef bouillon cubes
- 2 heaping tablepoons flour
Heat oil in a large stockpot over medium-high heat. Add onion, and sauté until translucent. Add beef, stirring, till it's browned.
Add carrots and potatoes and enough water to cover ingredients. Add bouillon cubes. Cover, reduce heat to low, and let simmer until meat and vegetables are tender, about 1 1/2 hours.
Mix the flour with very hot water—just enough water to cover the flour by a little. I usually do this in a little resealable plastic container so I can mix it by shaking. Bring the stew to a boil, and pour the flour-water thickener in a little at a time until desired thickness is achieved.