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Apr 19, 2018







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Slow-cooker beef stew

Recipe adapted from All Recipes (and Grandma)
 
2 pounds beef stew meat, cut into 1-inch cubes (available precut at the grocery store)
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped
 
In a small bowl, coat meat with flour, salt and pepper. In a slow cooker, add remaining ingredients and add beef and flour mixture; stir to combine. Season with salt and pepper to taste. Cover, and cook on low about 8 hours or on high for about 5 hours or until beef is cooked through and vegetables are fork-tender.




Beef stew
From the Pantry

12/07/17



 If you’ve read or even skimmed this column over the past few weeks, you’ve likely noticed a trend: slow-cooker comfort food. I love when it’s finally cold enough out to not leave the house and just fill up the kitchen with the aromas of soups, stews and baked goods — lots and lots of baked goods. 

At least twice a week I’m scouring cookbooks and food blogs looking for new recipes to try, but sometimes the classics work the best. This recipe for beef stew, for example, is simple, savory and straight out of grandma’s cookbook. Plus, it’s pantry-friendly and perfect for those days in between the holidays when you can’t muster up the energy to spend any more time in the kitchen. 
I don’t have many memories of my maternal grandmother cooking. My grandfather was a very meat-and-potatoes type of guy, so that’s what my grandma made. Every. Day. There were few herbs in the house, no vegetables, and you’d be hard pressed to find anything even remotely resembling a spice. So, this recipe is unique, in a sense, because it wasn’t for my grandfather; it was for the grandkids when we would visit. 
Certain smells instantly transport me back to the kitchen at my grandparents’ house, and this beef stew is one of them. It was quick enough that my grandmother could throw it together and still find time to make dinner for my grandfather, and pantry-friendly enough that it didn’t require a lot of forethought. With a few root vegetables and stew meat, this recipe can be thrown together in a flash, and left to cook all day. 
My grandmother’s recipes were never precise. She rarely wrote things down and the few recipes she did have been lost to time. I tend to make beef stew in the way I remember her making it, but admittedly it turns out a bit different every time. This recipe, adapted from All Recipes, is identical — ingredient-wise — to the stew my grandmother would make, although the amounts of things certainly varied. I added more salt, more celery and an extra carrot than this recipe calls for, but the flavors are the same and the aromas are just as tantalizing as I remember. This simple stew is hearty and comes together in no time, plus it’s delicious, making it the perfect excuse to stay in with a warm bowl on a chilly night. — Lauren Mifsud 





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