Ahh . . . the power of a good stew to energize a gathering. 

Holiday Rebellion

It’s just days before New Years and my body has already begun to revolt.

“More vegetables!” it’s screaming in my ear. “More fruit—and I don’t mean leftover fruitcake.”

In response, I cast about for a recipe that would feed both body and soul. I came upon my scrumptious Beef Stew, which I’ve not cooked since the 2020 COVID lockdown.

I usually make this dish in a Crockpot, simmering it overnight on low for about 8-10 hours. This time I started it at noon, which meant a very late dinner or stew for breakfast. I settled for eating it for dinner the next day, telling myself the dish is always better after spending a while in the fridge.   

Chop, chop, chop

Sou Chef Needed

I must admit stews are a bit labor intensive. You can benefit from a sou chef to cut up all those carrots, potatoes, celery, turnips, onions, and garlic.

If you buy a whole chuck roast you have to trim and cut that as well. Though this time I took a short cut and got the pre-chopped meat. If you have some cuts of venison languishing in your freezer, they also work well in this slow-cooked stew.

But what ever you do, be sure to put several slices of bacon in the pot to brown the meat before combining all the ingredients. It will make a big difference in the flavor.

Canned Stew or Crockpot Stew?

During my college days, I used to eat Dinty Moore’s Beef Stew, that involved only a can opener and a few minutes of warming.

But I gave up Dinty’s after a friend suggested it tasted like dog food. I didn’t find it all that bad, though I’ve never tasted dog food. I think it was the shape of the can, that made her feel that way. She said the smell alone might cause you to think twice about serving it.

Giving a light sauté to the vegetables during a previous cooking when I had an inhouse “sou chef.”

In a Stew When the Lights Go Off

Adding to my kitchen plight, the light above my counter went out. I didn’t want to use a ladder for fear I’d fall and break the ladder. So I soldiered on in the gloom.

Having gotten the meat brown and in the pot with the veggies and seasonings, I was overcome with a sense of great accomplishment. You know, that feeling. The one you get when your Jello mold comes out intact.

Cornbread would be perfect with this beef stew.

Peas Please

When I searched for the frozen peas (which I add toward the end for a bit more color), there were none to be found. But luckily my friend Anne-Sophie was coming by with some Christmas tree-shaped butter for the family holiday meal. She agree to pick up a bag of frozen pea. 

I had a hearty and colorful pot of stew. As the old saying goes, “Cook once, eat twice.” From the amount of stew I made, I feared I’d be eating it through New Years.

I was saved from having to find space for a Crockpot full of stew by my grandson, Andrew, who happily took home a baggie full for his dinner.