This time of year I love to make my mom’s delicious old fashioned stew recipe! We served it up for some friends last night, and it was delicious; especially since Fall is in the air. This one sticks to the ribs, and is mostly clean, save the bit of flour. When I make it I use whole wheat pastry flour in place of all purpose flour and coconut oil instead of vegetable oil. True to an heirloom recipe, though, some measurements are not exact. Use your best judgement and enjoy. Thanks Mom!
1.5 lbs lean sirloin cut in to one inch cubes
Whole wheat pastry flour (used to lightly coat the meat)
2 tbl coconut oil
1 small bag of baby carrots, halved
2 medium russet potatoes peeled and cut into medium chunks
1 14 oz. can stewed whole tomatoes (reduced sodium preferred)
1/2 and onion minced (I leave this out because I don’t like ’em)
1 clove garlic, minced
1 sprinkle rosemary
1 sprinkle thyme
2 bay leaves
1 pinch marjorum (a really powerful spice, just a pinch!)
1 sprinkle allspice
Salt and pepper to taste
Coat beef cubes with a light dusting of flour. Place the oil in a large pot and brown the beef on medium low heat. Add 2 cups water, onion and spices. Cover pot and simmer on medium heat for 1 hour.
Add carrots and 1 cup water. Cook until tender (about 20-25 minutes). Add 1-2 cups of water and potatoes. Cook, covered for 30 more minutes. You can add a cup or more of water at this time, based on your preferred thickness.
Add stewed tomatoes and cook for 5-10 minutes more until heated through. My mom loves to serve it with cornbread, but we had a salad, and it was fabulous!