The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.

Beef Stew

Blaise Doubman 

I love fall weather perhaps more than any other season! I used to love the winter season as a child but the older I get, the more I dread and dislike winter. Fall, however, I love! Crisp mornings and nights, sweatshirts, pumpkins, orchards, baking and the perfect excuse for soup and stew making. The recipe I am sharing today is one that is similar to what my Grandpa Max used to make. His contained cabbage and a few secret spices though that, to this day, I have not been able to figure out. He would always describe his beef stew as a “big bowl of medicine”. I loved his beef stew and the other thing he was known for, his peanut butter fudge, which he would make in two different batches, one batch using smooth peanut butter and the other using crunchy. 

This makes a lot of stew which is good if you want to eat on it for several days or if you want to share it. If you decide you want to freeze it, you can do that too! The best way to do this is to use freezer bags. Fill the bags, remove the air and seal. This will last in the freezer for a year. When you are ready to reheat all you have to do is remove from the freezer and add to a pot with about 2 cups of water and bring to a boil over medium heat. Enjoy! 

Beef Stew 

2 pounds beef stew meat, cubed

4 tablespoons corn starch

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil

2 cloves minced garlic

2 tablespoons tomato paste

4 cups beef stock

1/4 cup Worcestershire sauce

1 1/2 pounds golden potatoes, cubed

10 ounces pearl onions

4 carrots, diced

4 celery, diced

10 ounces frozen peas

3 cans diced tomatoes

2 cans white beans

2 cans lima beans

2 cans corn 

1 teaspoon white granulated sugar

1 teaspoon basil

1 teaspoon oregano

1 teaspoon parsley

1 teaspoon paprika

In a large stock pot, over medium high heat, add in the beef chunks along with the cornstarch, salt, black pepper and olive oil. Give all of this a good stir. Cook and brown all sides of the beef.

Add in the minced garlic and tomato paste and cook for a couple of minutes, being careful not to burn the garlic.

Add in the beef broth and the Worcestershire sauce and scrape the bottom of the pan to loosen up all the flavorful bits.

Add in the prepared potatoes, pearl onions, prepared carrots, prepared celery, peas, tomatoes, beans and corn. Stir well. 

Add in the white granulated sugar, basil, oregano, parsley and paprika. 

Cover slightly and cook on medium, stirring often, for an hour. 

Lower the heat to a simmer, add more water if needed and continue to cook for 3-4 hours until vegetables are done. 

Serve hot. 

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