English Beef Stew

Scrolling through my Facebook, I stumbled across an ad for a Vocal challenge which asks users to submit a recipe that means a lot to them.

My father passed almost twelve years ago and his recipe for English Beef Stew is one of the many things he left to us. Hence why it immediately came to mind. My second eldest sister sent me this recipe over messenger and I'm incredibly grateful for her doing so.

This recipe brings a smile upon my face because the herbs' aroma transports me back to a simpler time when my father cooked this over the fireplace. All four of us kids curled up under the blankets, eagerly awaiting the stew that was going to fill our hungry little stomachs.

The recipe for this stew is incredibly simple, yet so special as it is one of the many things that my father left to us when he passed almost eleven years ago. It evokes nostalgia, hence why it is so close to my heart.

This stew will keep you warm and will satisfy your hunger on a chilly winter day. It also feels like my dad's standing in my kitchen every time I prepare this meal for my fiancee and me.

Imagine that. The ghost of my dad comes back to haunt me, as I'm preparing his signature dish.

My kitchen isn't Hell's Kitchen, so his spirit doesn't cuss me out or call me an "idiot sandwich'. I'd consider that to be a plus In my books.

The tabasco sneaks up on you a little, kicking your tastebuds' asses, whilst the heartiness of the meat and root vegetables provides substance.

It is just as good, if not better, when prepared a day in advance and reheated. The flavors meld together, and the stew itself becomes tastier.

It can also be made in bulk, so that you can take this to a potluck or frozen and you've got yourself many meals.

If you’d like to take a crack at this recipe, I encourage you to do so. It’s easy and the cleanup afterwards is minimal.

I also encourage you to share it with your loved ones, your friends, or even the bums on the street, so they too can enjoy this stew.

English Beef Stew

Calories: Google it.

Servings: Could feed an army if you try hard enough.

Cuisine: British

Prep time: 10 minutes

Cook time: 1.5 hours (low and slow wins this race)

INGREDIENTS:

Gravy beef - 500g (Substitute for Lentils if vegetarian/vegan)

Beef stock, beef style stock or two beef stock cubes.

Four large potatoes

Soup starter pack (Carrots, Celery, Turnip, Parsnip, Onion, Small potato)

Rosemary, Thyme, and oregano - 2 tsp each. (Don't bring the whole herb garden into this)

3-5 drops of tabasco sauce

Butter or oil for frying - 2 tbs.

Method:

Slice the onion, the carrots, celery, parsnip, and place into a bowl.

Chop the potatoes and turnip into small chunks and place into a separate bowl.

Chop the gravy beef into small chunks and put aside.

Fry the first bowl of veggies - Celery etc. until onion is slightly translucent. Set aside.

Add the gravy beef and brown slightly.

Add the turnip and potatoes, as well as the first bowl of vegetables.

Add beef stock or if using cubes, add at least 4 cups to cover the ingredients.

Boil on medium heat until potatoes begin to soften, add the tabasco sauce and herbs, then simmer until it looks ready to serve.

Serve with bread and enjoy.

NOTE - I also use three or four tablespoons of gravy powder to help thicken the stew. It works. I recall my father doing this, as well.