Savory Winter Beef Stew

 

Savory winter stew1 In the 1960's, the perfect bridal shower gift was Peg Bracken's "I Hate To Cook Book." One of my family's favorite recipes in that book was Stayabed Stew. Simply translated - put beef in a pot, brown it, throw in sliced potatoes, veggies, a can each of tomato and cream of mushroom soup. Put in a low oven and go back to bed for the day. Perfect if you were sick or just to tired to cook. By dinner time, the house would be filled with a fragrant aroma and a soul-warming stew was on the table. Fast forward to today, the book disappeared from my stockpile of cookbooks long ago, but the memory of that great, tasty stew lingers on Adapting the recipe from the cobwebs in my memory, the Savory Winter Stew was created. It is a terrific way to feed your family more than the food pyramid recommendation of daily required fresh vegetables.

What you will need

1 1/2-2 pounds Beef chuck cut into 2" cubes

1 Turnip, peeled and cubed or quartered

Parsnip, peeled & cubed or quartered

1 Onion, peeled and cubed

4-5 Small red-skinned potatoes washed & quartered

1 Leek cut into 1" pieces

3-4 Carrots, peeled and cut into 1" pieces

2 Cloves garlic, peeled and diced

1 Small green bell pepper, seeded and cut into 2" cubes

1 Red pepper, seeded & cut into 1" cubes

1 Small jalapeno pepper, seeded, deveined & minced

38 ounces Can of diced tomatoes seasoned with basil, garlic & oregano

1 Can Cream of Tomato soup, optional ( in homage to Peg Bracken's original recipe)

Salt & freshly ground pepper to taste

2 tablespoons Cilantro or parsley finely chopped

Chicken broth, low salt or homemade, as needed

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