This is a family heirloom. My mother has memories of her grandma making this stew. She tells me, and now my children, almost every time we eat it, “I used to smell this stew when I would get off the bus. Grandma would have the windows open and I knew… And I would run to the house. We would eat it with buttered bread and a big glass of milk.” So I can think of no better introduction or suggestion. We always make it in big batches, so I tried to break it down into a 1 pot portion. (And therefore can be easily doubled… or quadrupled.) It’s a hearty stew and we have always enjoyed the rustic (large) bites of meat and veggies. I hope you do too!
As organic as possible (my addition)
2 – 2 1/2 lbs chuck roast (stew meat), trimmed and cut into 1″ (or so) cubes
1 1/4 – 1 1/2 lbs Idaho potatoes, peeled and cut into 1 1/2″ (or so) cubes
1 lb carrots, peeled and cut into 1″ (or so) pieces
3-4 celery stalks, cut into about 1″ (or so) pieces
2-3 large onions, peeled and quartered
2 large cans whole stewed tomatoes, halved and quartered in the can with a knife (it’s tradition)
2 Tbsp tomato paste
1 Tbsp salt, to taste
1 tsp black pepper, to taste
2 Tbsp sugar
1 stick butter
Place meat in a pot (dutch oven) with about 1 1/2 quarts of salted and peppered water. Bring to boil and reduce to simmer. Allow to simmer until tender, about 30-45 minutes, depending on cut. Skim off and discard the froth. Throw everything (except sugar and butter) into the pot. Bring to a boil and reduce to a simmer, add butter and sugar. Simmer until veggies are tender, about 45 mins to an hour (if you can wait that long). Salt and pepper to taste.
Open your windows to let out the aroma, and serve with buttered white bread and milk- optional, but highly recommended.
Looks so delicious and your photos are so beautiful, Sadie! When you make it in larger batches, can you freeze the extra for future meals? I would love to make this!! I’m also getting the ingredients for “Sue’s Mexican Chicken” this weekend! 🙂
Absolutely! We start with a 5 lb bag of potatoes, 2 -2 lb bags of carrots… We always freeze it! (It’s part of the tradition!) I hope you enjoy the Mexican chicken! You’ll have to let me know:)
This is so great because I’ve been looking for meals we can freeze! 😀 I am so excited to try the chicken recipe!! I find myself going back to your post to look at the picture because it looks so incredibly good!! 😉
Thank you ?
I love the story, the smells and the pictures! yumm, this is a must try for me!
Thanks Lynn:) Yes, it carries a lot of memories!
I love those kind of recipes
Me too;)
Yummy! I think your blog is fabulous, so I am nominating you for the Starlight Bloggers Award. I hope you acept 🙂 Check out my post for the details https://myheartofmexico.wordpress.com/2015/10/03/2-more-awesome-awards-for-my-blog/
Thank you so much:) What an honor! Gracias!
I love recipes with a story or a history behind them! ???
I do too?
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I can smell the aroma just reading this one. Oh it’s heavenly! Thanks.
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Who could resist a beef stew?! Looks delicious, great job Sadie, I’m gonna try one this one day… Especially since the weather is finally cooling down!
?Thank you!
Mm mm… This looks warm and comforting. Perfect for a fall or winter stew!
Thanks Katie! Yes it is:)
Wow, so excited to have this recipe! I have a fond memory of it as well actually! Your mom had a big pot of this waiting for me when we brought Isaac home from the hospital:) It was the best comfort food, and the only thing I wanted to eat when I was home that week. Thanks for sharing the recipe, I can’t wait to make it:-)
You’re welcome! ?
This “stew” is so good. The beef gets so tender and flavorful you may want to double down on in. The meat eaters seem find the chunks early. Ha!
True:)
perfect to eat on a cold day. Bailey loved it at your girls night out dinner. Thank you for the recipe.
My pleasure! We missed you!