Beef Stew

You could substitute rabbit, squirrel or venison for the beef in this stew, but the likelihood of having wild game in this day and time is as rare as having beef in Aunt Mag’s time. Stew made a satisfying dish to take to church suppers, or maybe to the family of a loved one recently deceased. The gravy was mighty good sopped up with biscuits.

Serves about 6

• 1 large onion, chopped
• 2 large cloves garlic, chopped
• 2 tablespoons olive oil

In a large deep pot or Dutch over, over medium heat brown the onion well in the olive oil, adding the garlic only for the last few minutes. Garlic becomes bitter if it’s browned. Set aside in a bowl.

• 2-1/2 lbs. lean beef chuck, cut into 1-1/2" cubes
• 1/2 cup all-purpose flour
• Salt and pepper
• 2 tablespoons butter, or bacon drippings

Preheat oven to 350 . Spread the beef cubes out on a piece of waxed paper. Generously salt and pepper and dust with flour. Add the butter or bacon drippings to the pot, turning heat up to medium high. Brown the meat on all sides.

• 1-1/2 cups water
• 1-1/ cups canned beef broth or red wine (or both)

Stir, loosening the browned flour from the bottom of the pot. Cover and place in oven for about one hour, more or less, depending upon the tenderness of the meat. Serve with mashed potatoes or wide noodles.