23 May 2010

Grandma's Stew

So, this is my very first post as ShutterCook....the photographer and cook that I want to be. I thought the best way to start out this blog is with a dish that is an family favorite. My Grandma's Beef Stew is a comfort food that always makes me think of home. It's what my mom made every time it was cold out and we were expecting company. She would make it whenever I would come home from college or living somewhere far away. Even though I'm living in Germany now, it's one way for me to feel close to with my family, even when they are an ocean away.

Now, as with many grandmas' recipes, this one is not so much about measuring as what's in it. I asked my grandma to help me make it one day, so I could get it right. I walked away with a full belly of warm stew, and a recipe with very little details, and a lot of "add about enough so it looks right". I've sort of adapted it to the way I like it, and it's a little different every time. I tried to keep track of what amounts I was adding as I made this, so now I'll actually have the recipe!

Grandma's Beef Stew

Olive oil
1 Small Chuck roast, cut into bite-sized pieces (I used about 2lbs of meat)
1 t Salt
1/2 t Pepper
1-2 T Garlic Powder (or more or less to your taste)
2-3 Onions (red, white, whatever you have), cut into 1" pieces
14 oz can of tomatoes
3 large carrots, peeled and cut into 1" pieces (although I've used those packaged baby carrots, and those work pretty well too)
4-5 Cloves
1/4 head of cabbage, cut into 1" chunks
3 good-sized potatoes cut into 1" chunks

Heat a Dutch oven or stock pot over med-high heat and add a glug or so of olive oil. Once it's good and hot, add the meat and sprinkle with the salt, pepper and garlic powder. Brown on all sides.

Once the meat is good and browned on all sides, add the onions and cook for a few minutes more.

Add the tomatoes with the juice from the can, cloves, carrots and cabbage. Add enough water to cover the contents of the pot. Bring to a boil, then turn down the heat and simmer for at least 3 hours, adding the potatoes during the last hour of cooking so they don't get too soggy.

Add additional salt and pepper to taste. This stew is even better reheated the next day, so make it early and let it get yummier. Serve with some crusty bread and enjoy with those you love!

Click here for a printable recipe

1 comment:

  1. This looks so delicious and comforting, I wish I could make it tonight. I like the look of your blog, itself, too. Can't wait for more :)