Almost a New Year

She Said:

Well, hello! It was my intention to pick up on 12/27, seeming like I hadn't missed a day since 12/26 (of last year!) but that didn't happen. The cooking hasn't been plentiful around here, owing largely to the busyness of the holiday season and our various physical ailments.

Yesterday, however, I did make a good beef stew. It's the one I've been making for 25 years or more and it's still great. It's largely based on a Betty Crocker recipe with just a few tweaks to make it all my own.

Betty's and My Beef Stew

1 lb. stew beef, trimmed of the outside fat
1 tbsp. vegetable shortening
1 1/2 tsp. salt, divided
1/4 tsp. pepper
3 cups hot water
2 large potatoes, cut into 1-inch cubes
2 medium carrots, chopped
1 medium onion, chopped
1 rib of celery, chopped
1 green pepper, chopped (although, I had a half of a green and half of a red leftover so that's what I used)
1 beef bouillon cube
1 bay leaf

Cook and stir beef in shortening in a Dutch oven until the beef is brown, about 15 minutes. Drain off the fat. Add 3 cups of hot water, 1/2 tsp. salt and the pepper. Heat to boiling; reduce heat. Cover and simmer until beef is almost tender, 2 to 2 1/2 hours.

Stir in potatoes, carrots, onion, celery, green pepper, 1 tsp. salt, the bouillon cube and the bay leaf. Cover and simmer until vegetables are tender, about 30 minutes.

Serve with a fresh, crusty bread.

Delish!

----------------------------------------

He Said:

This meal was actually prepared at my request. I don't actually request specific meals very often but, seriously, a man should only have to go so long without eating this stew. It is, in a word, fantabulous! Wait, I'm not sure that's actually a word. Anyway, you get my drift.

If you find yourself hunkered down at home and it's just too cold to venture out, do yourself a large and make this stew. You can hug me later.