Of all the things that would get my 2-year-old excited about potatoes and carrots, I never expected it to be a 50+ year old stew recipe passed down from my husband’s French grandmother.
My typically picky eater actually made audible mmm sounds while eating the potatoes and thanked me. Zut alors!
Here’s my modified version with shortcuts for busy mamas. (I’ll also include the original handwritten recipe from my mother-in-law because it has that extra special je ne sais quo.)
Warning: this recipe takes 3 hours and has lots of flour, butter and potatoes. Mon dieu!
First, make sure to pick up the following ingredients:
-Pre-cubed stew meat (1.5 lbs)
-Pre-washed baby carrots
-4 onions (I had red on and, but any will do)
-Low-sodium beef broth
-Salt & pepper
You’ll need a Dutch oven or large pot, plus a sauté pan:
1. Toss the meat in a bag with a few shakes of flour, salt & pepper
2. Brown the meat in half a cube of butter (yep, you read that right) in the main pot
3. Meanwhile, sauté 1.5 cups diced onion; add it to the main pot
4. Add 10.5 oz beef broth, 1.5 cups water, 1/2 teaspoon dried thyme, and a whole clove of garlic to the main pot
5. Sauté the remaining diced onions and add to the main pot
6. Bring back to a simmer
7. Add the baby carrots (about 2 cups’ worth) and simmer until tender; which takes about 45 minutes
8. Peel and quarter the potatoes and add to the pot when the carrots are nearly done
9. Simmer for another 45 minutes or so, until tender
10. Salt & pepper to taste
For additional ingredients, here’s the original recipe:
Next up, we’ll try my family’s stew recipe which is more of an Irish-style dish. In either case, it’s good for Sundays so you have leftovers for 1-2 other weeknights.