In honor of frigid temperatures, here’s a recipe to keep you warm.
This a recipe of my mother’s and one of my favorites growing up. The first time she gave me this recipe, she left out the stock and I started making it and realized there was no liquid. I called her in a panic and she said there should be liquid from the chicken stock. I sighed and added some.
My Mother’s Stew
1 lb round chuck in chunks
flour to coat beef
Lawry’s Seasoning Salt and pepper to taste
2 tbsp vinegar (a little less or more to taste)
32 oz chicken stock
5 medium potatoes also in chunks
2 medium carrots cut in rounds
Mix flour, Lawry’s, and pepper. Dredge beef in flour mixture.
Heat stock pot over medium flame. Add dredged beef and brown. Remove beef and add vinegar to deglaze pan. Add stock, meat, and vegetables.
Simmer for at least 1 hr.
It tastes even better as a leftovers the next day.