For our daughter Kristi's recent birthday, she asked me to make Beef Stew like I used to make on the Schooners.  It pleased me that she remembered it, so I happily made it for fun for her birthday dinner and several times since.  It was one of my mother's favorites that we ate often when I was a child.

Serving the stew over whipped potatoes is a perfect comfort food for this time of year.  When I was ready to prepare the birthday meal, I discovered it was not in my Cookbook!  So, here is my recipe for you to try.  Of course, I had to make Irish Soda Bread to go with it!                 


Ann's Beef Stew (serves 3-4)

1 large diced yellow onion                                                                                                        3 cloves diced garlic                                                                                                                  2 pkgs. cut-up stewing beef                                                                                                      3 T flour                                                                                                                                    1 t pepper                                                                                                                                  1 sweet potato cut into small chunks                                                                                        3/4 lb. green beans (each cut in half)                                                                                        1 lb. baby carrots                                                                                                                      1 8 oz. white mushroom, diced                                                                                                1 carton beef broth mixed with 3/4 c. water                                                                              3 lbs. white potatoes, peeled and cut into chunks 

In a large pot, saute butter, onion and garlic.  Add beef, flour and pepper, and continue sauteing until meat is browned on all sides.

Add sweet potato, green beans, carrots and mushroom.  Pour in half of the beef broth.  Bring to a boil and simmer until meat and vegetables are soft (1 to 1-1/2 hours).  To thicken, make a paste of 1T flour and 1/4 c. water.  Add and stir gently.

In a separate pot, boil potatoes in the rest of the broth.  When done, mash and then whip them with butter, milk and pepper.  Serve the whipped potatoes with the stew on top!  Enjoy.

We still have copies of my cookbook for sale, now at a special price through Valentine's Day!  Please call the office if you'd like to order one.  $15 plus shipping