When autumn leaves began falling and cold winds rattled the windows, grandma would pull out her big iron pot. I remember the low, steady bubbling of stew on the stove, the comforting scent of simmering beef, herbs, and vegetables that wrapped the whole house in warmth.
Ingredients:
- 2 lbs beef chuck, cut into cubes
- 3 tbsp flour
- 2 tbsp vegetable oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 potatoes, cubed
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried rosemary
Instructions:
- In a large bowl, toss beef cubes with flour, salt, and pepper.
- Heat oil in a large pot and brown the beef in batches. Set aside.
- Add onion to the pot and cook until translucent.
- Stir in tomato paste and cook for a minute. Return beef to pot.
- Add broth, carrots, potatoes, and rosemary. Bring to boil, reduce to low heat, and simmer covered for 2 hours until beef is tender.
Memory Moment:
At the end, grandma would always stir in a handful of frozen peas — for a pop of green and sweetness. Then, we’d gather with thick slices of bread, dipping them into the rich, hearty stew until every last drop was gone.
