When Jason and Aaron were in 2nd and 3rd grade, we did a unit study on Colonial America and the Revolutionary War. One of the books I found at the library was a cookbook with the history of food and a few recipes from that period. I don’t know how authentic the stew recipe for “Minuteman Stew” was, but we all fell in love with it. It has been at least 10 years and I have never fixed beef stew any other way since. Occasionally, I will add peas to the recipe.
- 1 to 2 lbs stew meat
- 1 -2 tablespoons oil
- 8 cups beef broth
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 4 bay leaves
- 4 cloves of garlic, minced
- 1 onion (We don’t eat onions, so I use onion powder.)
- 4-6 potatoes, peeled & diced
- 6-8 carrots, peeled & chopped
Brown meat in oil using a large, heavy pot.
Add beef broth & seasoning. Cover. Bring to a boil. Reduce heat & simmer for 1 hour.
Add vegetables. Return to a boil. Reduce heat & simmer, covered, for 30 minutes.