I remember my papa cooking once in a while. I believe I got the love of cooking and buying kitchen gadgets from him. He told us stories about him working in a Tony’s pizza (“you do not put too much sauce, just enough to coat the dough with a thin layer”), in an apple orchard (climbing tall ladders to reach the fruits), and we had a rice farm (so we got our own special type of rice for home) when we were growing up. We also grew a lot of vegetables and fruit trees in our yard too. Always food centered!
He had all these beautiful pots and pans, refrigerators (yes, multiple!), mixers, dishes from 1950 to 1970. However, aside from the refrigerators, they were for display and never really used. We used regular pots, pans, and dishes on a daily basis. But I was drawn to the pretty stuff! He was shocked when I started using them. I felt lucky as I already had a lot of things I needed to start baking and cooking and they were beautiful!
My papa was in the US Navy for 20 something years and then a dean for the Aeronautical Engineering department of FEATI university for another 20 something years. Yet he always found time to have weekend parties at our home. I never liked crowded places so I didn’t enjoy it much but the food was always good!
Today is my papa’s 9th death anniversary and I’m happy to share a recipe he showed me to make. He used a pressure cooker and a more simple recipe. I included a photo of the original recipe below. However, he always said that it’s okay to tweak recipes and adapt it to what you have and like, so tweak I did to this one! Remember that the amounts are only a guideline, add or reduce the amounts to suit your personal taste!
I hope you enjoy this! I hold this recipe dear to my heart.
2 tablespoons vegetable oil
2 pounds beef
Salt and pepper
1 large onion
1 cup red wine
2 cups crushed tomatoes
1 cup water, plus more as needed
4 potatoes, peeled and cut into big cubes
1 cup baby carrots
1 cup green beans, trimmed and cut into 1 inch pieces, optional
1-2 tablespoons beef bouillon
Heat oil in a dutch oven over medium high heat. Salt and pepper the beef and place in the heated pan. Leave for about 5 minutes, until browned. Turn over and brown the other side for about 5 more minutes.
Add onions and cook until onions wilt. Add wine and scrape bottom to loosen the browned bits as these are very flavorful. Add tomatoes and water and stir well.
Place potatoes, carrots and beef bouillon in the pan and stir. Cover and simmer for 15 – 20 minutes, adding water if sauce thickens too much. Add green beans and cook for 5 – 10 minutes more.
Papa's Beef Stew
Easy to make and tastes better the next day, this is a cold weather staple in my home.
Ingredients
2 tablespoons vegetable oil
2 pounds beef
Salt and pepper
1 large onion
1 cup red wine
2 cups crushed tomatoes
1 cup water, plus more as needed
4 potatoes, peeled and cut into big cubes
1 cup baby carrots
1 cup green beans, trimmed and cut into 1 inch pieces, optional
1-2 tablespoons beef bouillon
Directions
Heat oil in a dutch oven over medium high heat. Salt and pepper the beef and place in the heated pan. Leave for about 5 minutes, until browned. Turn over and brown the other side for about 5 more minutes.
Add onions and cook until onions wilt. Add wine and scrape bottom to loosen the browned bits as these are very flavorful. Add tomatoes and water and stir well.
Place potatoes, carrots and beef bouillon in the pan and stir. Cover and simmer for 15 – 20 minutes, adding water if sauce thickens too much. Add green beans and cook for 5 – 10 minutes more.