It takes just 30 days to make a habit.
Actually, I don’t know if “they” say that. But my good friend told me that once, and for some reason I remember it (and, since I inherited the worst memory on the planet from my mother, its pretty remarkable that I do). But regardless of who says it, I like to think that it’s true. And since I’ve decided that, that means that I am in the habit of cooking all of my own meals from scratch using lots of fresh veggies. I have now been doing it for a full 30 days, and I’m pretty proud of that.
Tonight, I made a recipe that my mom used to make when I was growing up. Its simple and delicious. Here it is:
Homestyle Beef Stew
1 lb Stew Meat
6-8 Carrots
2 Medium Onions
4-5 Potatoes (or Turnips)
Salt and Pepper
2-3 Tbsp. Flour
Put on some water to boil in a saucepan, enough to boil the meat in (the pot has to be big enough to get all the meat and vegetables into eventually). Take the flour and put it in a bowl, mix in some salt and pepper. I always buy my stew meat pre-cut, but if you don’t, cut it up into the size you want. I like leaving mine in big chunks, 1-2″ pieces or larger. Take the pieces of meat and coat the outside in the flour mixture. Heat up some oil in a sauté pan, and brown the outside of the stew meat on all sides. Then take the meat and place it in the boiling water.
Peel the carrots and potatoes (or keep the skin on the potatoes if you want). Due to my low-carb diet, I used turnips. They’re a decent substitute, but not as good as the potatoes. But, if you want to use the turnips, peel them. I like to have big chunks of veggies in my stew, so I cut the turnips and the onions into quarters or eighths, depending on their size. I also cut the carrot into bigger chunks – do it however you like it – but remember to adjust the cooking time if you cut your veggies smaller.
Boil the meat for an hour and a half – stew meat needs a long time to get tender. Add some salt and pepper to the water to add a little flavor while cooking. Be sure to check the meat every now and again and make sure there’s still enough water and add more when it gets low. After an hour and a half, your meat will be tender and you will have some delicious broth in the making. At this point, add your veggies to the mix. Make sure there’s enough water in the pot to cover the vegetables once you put them in, add some if there isn’t. It takes between 15-30 minutes more to cook the veggies – test the potatoes/turnips to make sure they’re cooked all the way through.
Once the veggies are cooked through, you’re done. I like a lot of salt, so I end up adding quite a bit to the pot when I make it, but the salt and pepper decision is up to you. You can add some cut up fresh tomatoes too, or a can of stewed tomatoes, if you prefer the broth to be a little tomato-y. Some people also add beef broth to the water or thicken the broth with a little flour at the end. But I prefer it like this, you really get the clean yummy flavor of the meat and veggies.
That’s all – Enjoy!










